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Recipe: Shrimp And Fish Cakes (tod Mon) With Cucumber Condiment
Similar Categories: Shrimp, Fish, Cakes, Tod, Mon, Cucumber, Condiment
Shrimp And Fish Cakes (Tod Mon) With Cucumber Condiment
1 pound large shrimp -- peeled * see
1 pound whitefish -- boneless and skin
1/4 pound fresh green beans -- trimmed -
2 teaspoons chopped garlic
2 eggs
2 teaspoons Thai red curry paste -- ** see
1/4 cup Thai fish sauce -- ** see note
4 tablespoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon black pepper
2 tablespoons chopped fresh coriander
3 cups peanut oil -- for frying
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. Set heat of an electric skillet to 360F. Place 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. I've 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.
1 pound large shrimp -- peeled * see
1 pound whitefish -- boneless and skin
1/4 pound fresh green beans -- trimmed -
2 teaspoons chopped garlic
2 eggs
2 teaspoons Thai red curry paste -- ** see
1/4 cup Thai fish sauce -- ** see note
4 tablespoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon black pepper
2 tablespoons chopped fresh coriander
3 cups peanut oil -- for frying
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. Set heat of an electric skillet to 360F. Place 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. I've 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.
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