Recipe Archives->Asian Sea->Thai Fish Cakes 05

 
THAI STYLE FISH CAKES (TORT MAN PLAA)
(Makes 20 fish cakes)
 
500 ml (2 cups, 16 fl oz) oil
 
250 g (9 oz) fish fillets, minced
35 g (1 1/2 tablespoons) red curry paste
30 ml (2 tablespoons) fish sauce (nam plaa)
2 eggs - beaten
40 g (4 tablespoons) tapioca flour
5 kaffir lime leaves, thinly sliced discarding stem (2 1/2 teaspoons 
  finely grated lemon or lime rind can be substituted)
4 long beans, thinly sliced
 
90 ml (6 tablespoons) water
80 g (6 tablespoons) sugar
15 ml (1 tablespoon) vinegar
5 g (1 teaspoon) chili powder
20 g (2 tablespoons) peanuts, chopped
coriander, chopped

Mix all ingredients for the fish cakes together in a bowl until
they are thoroughly combined.

To make the sauce, put the water, sugar and vinegar into a pan and
dissolve the sugar over a low heat. Once the sugar has dissolved
bring the water to the boil and boil for 5 minutes. Turn off the
heat and add the chili powder and peanuts. Leave to cool and serve
garnished with the coriander.

Make the fish cake mixture into small, flat cakes about 5 cm (2
inches) in diameter. Put the oil into a wok and when it is hot add
the fish cakes. Fry them until they are golden brown (about 3 or
4 minutes). When they are cooked take them out and put them on
kitchen paper to drain. It is best to fry the above quantity in 3
batches.

Serve the fish cakes while they are hot with the dipping sauce.

NOTES:

You can use any white fish fillets.

These can also be made using chicken, pork, prawns, crab or vegetables
instead of fish.

If you are using home made red curry paste you will need 80 g (3
tablespoons).

Printable version: thai-fish-cakes05.txt.