In a bowl, mix the minced fish with onion, French beans, lemon grass, red curry paste, fish sauce, salt and pepper powder. Divide into twelve to sixteen equal portions and shape them into balls.
Flatten them slightly to make patties. Refrigerate for about an hour. Break the eggs into a bowl and whisk them. Keep the rice flour in a plate.
Heat sufficient oil in a wok or a kadai. Dip the fish patties in the egg, roll in the rice flour and deep fry till they turn golden brown. Drain on an absorbent paper. Serve hot with a chilli dip.