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Fried Thai fish cakes are the perfect snack, and go down well on their own or with a dipping sauce, which is how we have made them in this recipe. We have used cod and prawns as the base and readily available red curry paste for spice.
We have also used a food processor to really grind up the fish and get the texture just right – you should aim to have a thick paste like texture to make the fish cakes as authentic tasting as possible.
Ingredients
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- 1/2 tbsp soy sauce
- 1 tbsp Thai red curry paste
- 8 sliced kaffir lime leaves
- 1/2 tbsp fish sauce
- 1 tbsp Thai tempura flour
- 1/4 cup vinegar
Special Cooking Equipment Used
Cooking instructions
Step 1: Before starting, chop up the prawns and fish into small pieces. Then put the fish and prawn pieces into a mixing bowl, and use a hand blender to blend the fish and prawn until you have a thick paste looks like this. This is important for getting the texture of the fish cakes right.
Step 2: Now add 1 egg, 1 tbsp of red curry paste, 1/2 tbsp of soy sauce, 1/2 tbsp of fish sauce, 1 tbsp of tempura flour, 1/2 tbsp of sugar, and 1/4 teaspoon of pepper, the mix everything by hand thoroughly.
Step 3: Once all the ingredients are mixed together, add 6 finely chopped green beans, and 8 thinly sliced lime leaves to the bowl, and mix into the fish cake paste.
Step 4: Now we are going to make the dipping sauce. Add 1/4 cup of white vinegar and 1/4 cup of sugar to a saucepan and heat until the sugar dissolves in the vinegar. Turn off the heat and set the sauce aside for later.
Step 5: Now we are going to shape and deep fry the fish cakes. Take a heaped spoonful of the fish cake paste and flatten it into the shape of a cake, then place in the deep fryer, repeat this process until all of your fish cake paste is used up.
Step 6: Deep fry until both sides of the fishcakes are golden brown. Then place the fishcakes onto some paper towel to absorb any excess oil.
Step 7: Now spoon a teaspoon of the chopped cucumbers, and a teaspoon of the ground peanut into a condiment cup, and pour on some of the sauce we made earlier. This is our sweet, sour dipping sauce that goes perfectly with the fishcakes. Serve and enjoy!
You are sure to love these fishcakes, if you want them really spicy, add a bit more red curry paste. When did you first try Thai fish cakes? Let us know in the comments below!
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