| Spicy Thai Fish Cakes (Thot
Man Pla) |
|
1. ln a food processor, using a steel blade, blend together all the
ingredients except the Chinese
long beans and vegetable
oil for frying, The paste should be smooth with no lumps.
|
|
2. Spoon the fish paste into a mixing bowl and mix in the sliced beans. |
|
3. Heat oil in a frying pan to medium heat, Form fish paste into bite
size cakes by using spoons or
your hands, Slightly
moisten with oil to prevent the paste from sticking to your fingers,
Flatten these
round patties a little to ensure even cooking,
|
|
4. Fry these cakes until golden on both sides, (Do not take long to
cook,two minutes or so
depending on the size
of the cakes.) |
| 5. Lift cooked pieces
of fish cake from the hot oil and drain on absorbent paper. Serve
hot with cucumber salad. |
| INGREDIENTS:
Cucumber Salad (Achat)
|
| Cucumber,peeled
and sliced thin |
1
|
cup |
 |
| Shallots,
peeled and sliced thin |
2
|
heads |
| Red spur
chili peppers, sliced |
1
|
|
| Chopped coriander |
1
|
tbsp. |
| Water |
1.5
|
cups |
| Granulated
sugar |
4
|
tbsp. |
| White vinegar |
4
|
tbsp. |
|
| Cucumber Salad (Achat) |
|
1. Peel and cut cucumber lengthwise and slice thin.
|
|
2. In a mixing bowl, combine all the ingredients and mix well. Let
the salad rest for 20 minutes
and spoon into a small serving cup to accompany spicy fish cakes or
chicken satay. |
