Thai crispy cat fish with s & s sce bwht68a
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cat fish nuggets |
| 1½ | teaspoon | Salt |
| Oil for frying | ||
| ¼ | cup | Oil |
| ¼ | cup | Chopped red onions |
| ⅓ | cup | Water |
| ¼ | cup | Palm sugar (Nam Tahn Peeb) |
| Or brown sugar | ||
| 3 | tablespoons | Fish sauce (Nam Pla) |
| 4 | tablespoons | Tamarind extract (Nam Ma |
| Kam | ||
| 2 | mediums | Chilies -- sliced thinly |
| 1 | tablespoon | Chopped Kaffir lime leaves |
Directions
SAUCE:
Lightly mix cat fish nuggets with salt and let stand 10 mins Deep fry the fish until golden brown and lightly crispy. Fry onions in oil until golden brown and crispy over low heat. Stirring constantly. Add water, palm sugar, fish sauce, and tamarind juice. Stir to mix and continue to cook until the liquid is thickened to a consistency of syrup. Sprinkle chilies and Kaffir lime leaves. Stir once more and pour the sauce into a bowl. Serve with fried cat fish and fresh **Romaine or Iceberg lettuce leaves as an appetizer or snack. Makes about 4 servings. ** Shape the lettuce leaves into a cup. Place 1 piece of cat fish in the cup and top with the sauce. Close the leave up and enjoy. From Gail Shimizu. MM:MK VMXV03A.
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