Thai Shrimp and Fish Cakes Recipe
Ingredients:
- 1 pound large shrimp, peeled, chopped in food processor to a coarse paste
- 1 pound firm, white-fleshed fish (cod, whitefish, or halibut) boneless and skinless fillets, chopped in food processor to a coarse paste
- 1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
- 2 teaspoons peeled and chopped garlic
- 2 eggs
- 2 teaspoons Thai red curry paste
- 1/4 cup Thai fish sauce
- 4 tablespoons cornstarch
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh coriander
- 3 cups peanut oil for deep-frying
- Thai Cucumber Condiment (see the recipe below)
How to cook Thai Shrimp and Fish Cakes:
- Combine all of the ingredients except for the cooking oil.
- Mix well and form into 3-inch round patties, 1/4 inch thick.
- Setting the thermostat to each cake, turning once, until golden brown.
- Serve with the Thai Cucumber Condiment.
Thai Cucumber Condiment Recipe
Thai Cucumber Condiment Ingredients:
- 1 firm medium cucumber
- 2 tablespoons distilled white vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 small yellow onion, peeled and sliced lengtwhise into paper-thin slivers
How to cook Thai Cucumber Condiment:
- Julienne the cucumber. Mandoline is good.
- In a deep bowl stir the vinegar, sugar, salt, and white pepper until well blended.
- Add the remaining ingredients, except the peanuts, and toss with the marinade.
- Top with the peanuts just before serving.
- Serve at once or cover and chill for no longer than 2 hours before serving.
Notes:
The Thai Shrimp and Fish Cakes recipe very easy to prepare and so good!
The Thai name for this recipe is Tod-Mon.
This recipe for Thai Shrimp and Fish Cakes serves/makes: 16 cakes
The Thai Shrimp and Fish Cakes (Tod-Mon) recipe is adopted from The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith 1990.
Main Ingredient: Seafood Mix
Preparation Method: Deep Fried
Cuisine: Thai