Fish cakes with dipping sauce (Tord man plaa)

Fish cakes with dipping sauce (Tord man plaa)


Fish cakes with dipping sauce (Tord man plaa)

The ingredient of Fish cakes with dipping sauce (Tord man plaa)

  1. 600g white-fleshed fish fillets (including perch, snapper or bream)
  2. 1/three cup basic Thai red curry paste (see related recipe)
  3. 1/four cup (60ml) fish sauce
  4. 1 egg, gently overwhelmed
  5. 50g rice flour
  6. 2 teaspoons baking powder
  7. 1 tablespoon grated palm sugar
  8. 10 kaffir lime leaves, finely shredded
  9. 8 snake beans, thinly sliced
  10. Vegetable oil, for deep-frying
  11. Betel leaves, optionally available, to serve
  12. 1 tablespoon white wine vinegar
  13. 60g caster sugar
  14. half teaspoon chilli powder
  15. 2 tablespoons roasted unsalted peanuts, chopped
  16. half (90g) Lebanese cucumber, seeded, finely chopped
  17. 1/four cup loosely packed coriander leaves, coarsely chopped

The instruction how to make Fish cakes with dipping sauce (Tord man plaa)

  1. For sauce, combine 100ml water, vinegar and sugar in a small saucepan and stir over low heat until dissolved. Increase warmth to medium and boil for 3-four minutes or till reduced through half. Remove from warmth, cool to room temperature, then stir in ultimate ingredients.
  2. Using a meals processor, process fish fillets till smooth. Transfer to a bowl and upload remaining elements, besides oil, then using a wood spoon, stir until properly blended.
  3. Using moistened arms, shape heaped tablespoonfuls of fish aggregate into desserts.
  4. One-third fill a wok or deep fryer with oil and heat to a hundred and sixtyu00b0C then deep-fry fish desserts, in batches, for 5 mins or till golden. Drain on a paper towel-coated tray. Serve without delay with betel leaves, if the usage of and dipping sauce.

Nutritions of Fish cakes with dipping sauce (Tord man plaa)



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