Shrimp And Fish Cakes (tod Mon) With Cucumber Condiment Recipe

Shrimp And Fish Cakes (tod Mon) With Cucumber Condiment 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