Spicy Thai Fish Cake (Tod Mun Pla) 泰式辣鱼饼
(Makes : about 15 pcs)
400g Fish paste
1/2 tbsp fish sauce
4 Kaffir lime leaves, cut into fine thin strips
1-2 tbsp red curry paste (I blended 3:3:3 fresh red chilis:garlic(cloves):shallots, 1/2 tbsp curry powder)
6-8 green beans, finely sliced
- In a bowl, mix all the ingredients to form a smooth fish paste.
- Heat up a pot of oil over medium heat. Wet your hands and pick up the fish paste (about the size of a ping pong ball). Use your palms to flatten it and make it into a patty (I didn't flatten it).
- Fry the fish cakes in batches until golden brown. Drain on paper towels.
- Serve with Thai sweet chili sauce.
I am submitting this post to Asian Food Fest (Thailand) - November Month
hosted by Lena of Frozen Wings