Shrimp & Fish Cakes (tod Mon) With Cucumber Recipe

Shrimp & Fish Cakes (tod Mon) With Cucumber Recipe

Yield: 16 Servings
Recipe by luhu.jp

Ingredients:
1 lbs: Large shrimp, peeled,, * see
1 lbs: Whitefish, boneless and skin
1/4 lbs: Fresh green beans, trimmed -
2 tsp: Chopped garlic,
2: Eggs,
2 tsp: Thai red curry paste, ** see
1/4 cup: Thai fish sauce, ** see note
4 tbsp: Cornstarch,
1/2 tsp: Sugar,
1/2 tsp: Black pepper,
2 tbsp: Chopped fresh coriander, (ci
3 cup: Peanut oil, for frying

Directions:

Recipe by: NURPPL@NURSE.EMORY.EDU * chopped in food processor to a
coarse paste ** Available in some Asian markets.

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
thrmostat to 360 degrees, heat an electric skillet, placing about 1
inch of oil in the pan. Fry each patty, turning once, until golden
brown. Serve with cucumber condiment that follows.

NOTES: I have always found that the shrimp/fish mixture is too gooey
to work with unless I coat each blob with some plain flour as I start
to form it into a patty. Ive also always made smaller patties (about
1.5 inches across and 1/2 inch thick) because this size was easier to
work with. Frying in a wok also works well.

(from The Frugal Gourmet On Our Immigrant Ancestors, by Jeff Smith


Source from luhu.jp