Thai Shrimp And Scallop Cakes With Cucumber Relish Recipes

THAI FISH CAKES WITH CUCUMBER RELISH

Steps:

• 1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
• 2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
• 3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
• 4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
• 5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

THAI FISH CAKES WITH CUCUMBER DIPPING SAUCE

Steps:

• Place the fish fillets in the freezer to chill while you make the dipping sauce.
• In a small saucepan, combine the vinegar, water and sugar and heat to boiling, stirring until the sugar dissolves. Remove from the heat and set aside. Once the mixture has cooled to room temperature add the cucumber, shallot, garlic and ginger. Season to taste with salt, transfer to a serving bowl and refrigerate until ready to serve.
• Remove the fish fillets from the freezer and cut them into chunks. Place them in the work bowl of a food processor fitted with a metal blade. Add the curry paste, egg, cornstarch, fish sauce, sugar, green beans, cilantro, basil and kaffir lime leaves. Process until the mixture becomes a thick paste. It will be quite sticky.
• Lay a sheet of wax paper on the counter and using wet hands, form the mixture into balls about 1-1/2 inches in diameter. Spray the back of a spatula with nonstick cooking spray and use it to gently flatten each ball to a thickness of about 3/8-inch.
• Heat 1/4-inch of vegetable oil in a large pan over medium-high heat. Carefully add 1/2 of the fish cakes to the hot oil and fry until golden brown and cooked through, 2 to 3 minutes per side.
• Drain on paper towels and serve with the Cucumber Dipping Sauce and, if desired, some Thai Sweet Chili Sauce.

THAI CURRIED SHRIMP AND SCALLOPS

Steps:

• Using a food processor, puree the ginger and garlic.
• Add in the rest of the sauce ingredients to form a relatively thick paste.
• It's best to refrigerate the paste for a few hours to let the flavors inter-mingle, but if you have to use it right away, than do so.
• Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
• At the same time, boil some water for the noodles (or you can serve with rice if you want).
• Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
• Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
• After about 90 seconds, slowly stir in a can of coconut milk.
• Reduce heat and simmer for a few minutes to reduce the liquid.
• Serve over noodles or rice.

THAI-INSPIRED SHRIMP CAKES

Steps:

• Smash and mince the shrimp (don't mince too finely, you'll want some slightly larger pieces for texture).
• Dice the carrot lengthwise. Bring a small pot of water to a boil and par-boil the carrot until just barely tender, 2 to 3 minutes. Allow to cool enough to handle, and then mince the carrot.
• Add minced shrimp, carrot, minced water chestnuts, cilantro, egg white, rice wine vinegar, cornstarch, hoisin, sesame oil, ginger, fish sauce, sugar, salt, and pepper to the bowl of an electric stand mixer. With the flat paddle attached, set speed to medium and blend until the mixture really comes together and forms a sticky paste, about 5 minutes.
• Heat cooking oil in a large nonstick skillet. Form small flat patties with lightly oiled spoons or hands and fry in small batches (don't overcrowd the pan). Cook until golden brown and cooked all the way through, 2 to 3 minutes per side. Repeat until all of the shrimp mixture has been used. Serve warm or at room temperature.

THAI-STYLE SEA SCALLOP CAKES

Steps:

• Make the dipping sauce: Combine all ingredients in a small bowl.
• Make the sea scallop cakes: Put the sea scallops in the bowl of a food processor. Add the salt, pepper, fish sauce, garlic and ginger. Process to a fine-ground paste, about 1 minute.
• Add the scallions, chile, cilantro, makrut lime leaves and egg. Pulse a few times to combine well. The paste can be transferred to another container and refrigerated until ready to cook, up to a day ahead.
• Pour peanut or coconut oil to a depth of 1/4 inch into a wide skillet and turn the heat to medium high. When the oil is hot, carefully add the fish cake mixture in large spoonfuls. Fry in batches if necessary to avoid crowding. Adjust the heat to allow the cakes to brown gently for about 3 minutes, then flip them. Flatten them gently with a spatula and cook for 2 to 3 more minutes. Drain on absorbent paper, then serve hot, with the dipping sauce.