Shrimp & fish cakes (tod mon) with cucumber

Yield: 16 Servings

Measure Ingredient
1 pounds Large shrimp, peeled,; * see
1 pounds Whitefish, boneless and skin
¼ pounds Fresh green beans, trimmed -
2 teaspoons Chopped garlic
2 \N Eggs
2 teaspoons Thai red curry paste; ** see
¼ cup Thai fish sauce; ** see note
4 tablespoons Cornstarch
½ teaspoon Sugar
½ teaspoon Black pepper
2 tablespoons Chopped fresh coriander; (ci
3 cups Peanut oil; for frying

Recipe by: NURPPL@... * 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, ¼ 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. I've also always made smaller patties (about 1½ inches across and ½ 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

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