Tod Man Pla Thai Fish Cakes With Dipping Sauce Recipes

TOD MAN PLA (THAI FISH CAKES) WITH DIPPING SAUCE

Steps:

• Process the fish in processor til smooth.
• Add rice flour, fish sauce, beaten egg, corriander, curry paste and chillis.
• Process til combined. Transfer to a bowl.
• Add spring onions and beans and mix together.
• Use wet hands to form 2 tablespoons of mix at a time into flattish patties.
• Heat oil in frying pan (skillet).
• Cook 4 fish cakes at a time until brown on both sides, drain on paper towels, and serve with dipping sauce. Or go to Asian Dipping sauces that I am going to post, sorry I don't have the # yet) for serving.
• DIPPING SAUCE:.
• In small bowl dissolve 1 teaspoon of sugar in 1/3 cup fish sauce. Sir constantly. Add 2 tablespoons rice wine vinegar, 1 tablespoon lime juice, 2 small seeded and very finely chopped red chillis.
• Finely grate 1/2 small carrot, and a peeled radish, stir into sauce just before serving.

TOD MUN GOONG ( THAI FISH AND SHRIMP CAKES )

Steps:

• Process the onion and cilantro until chopped up. Put in a large bowl.
• Process the fish until pasty and then the the shrimp until mostly pasty, but still somewhat coarse. Add to the bowl.
• Slice the green beans approximately 1/8", or process them, and add.
• Mix the cornstarch with the fish sauce, and add the curry paste, egg and sugar. Add to the bowl and mix very very well.
• Heat some oil in a frying pan. Use a tablespoon to form small (2") patties and fry in the oil. When golden, turn over and fry the other side. Drain on paper towels, and serve hot with the Cucumber Dipping Sauce.
• Cucumber Dipping Sauce:.
• Cut the cucumber lengthwise in quarters, and then slice thinnish. Put in a small bowl.
• Chop the shallots, and add.
• Remove some of the seeds and membranes from the peppers and finely chop. Add.
• Boil the water, vinegar and sugar together for a few minutes. Pour over the chopped veggies. Refrigerate to cool.
• Add the peanuts when serving.
• Notes:.
• You could make substitutions for the flounder, or use all fish if you didn't want to use shrimp.
• Recipe, as posted, is mildly spicy, "warm," but not very spicy "hot". It could be toned up or down by adjusting the red curry paste a bit, but the flavor is central to this dish.
• Since I mostly serve this at parties, # of servings is very approximate. Sorry, but time is, too - I guessed. Next time I'll time it. I counted the frying as active time.