Monday, February 9, 2009

Fried Fish Cakes (Tod Mun Pla ทอดมันปลา)


fish, finely minced (Pla Krai)   1 kg. 

egg 1

string beans, finely chopped 2 ½ c.

kaffir lime leaves, slivered 7  

dried chillies, seeded and soaked 10  

shallots 10  

krachai, shredded 5  

slices galangal, finely chopped 5  

stalks lemon grass, finely chopped 2  

coriander roots   4-5  

kaffir lime rind, grated 1 ½ tsp.

ground peppercorn 1 tsp. 

salt 1 tsp.

shrimp paste ½ tsp.

vegetable oil for frying  

Preparation :

1. Pound dried chillies, lemon grass, galangal, krachai, coriander root and kaffir lime rind together until smooth. Add shallots and pound until smooth again. 

2. Knead minced fish by tossing against inside of mixing bowl to make firm paste, adding salt water while kneading. Fold in the mixture in 1. to the paste. Knead in salt, egg and kaffir lime leaves. 

3. Heat oil over low heat until hot. Form fish mixture into firm balls and flatten a little. Deep fry until cooked. Drain and remove to serving plate. Served accompanied with fresh vegetables and dipping sauce. 

Note : Add ground roasted peanuts into dipping sauce before serving.

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