Shrimp and fish cakes (tod mon) with cucumber condiment
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp, peeled,; * see |
| 1 | pounds | Whitefish, boneless and skin |
| ¼ | pounds | Fresh green beans, trimmed - |
| 2 | teaspoons | Chopped garlic |
| 2 | 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 |
Directions
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