Thai Cuisine Recipe

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Spicy Thai Fish Cakes and Cucumber Salad

INGREDIENTS: Spicy Thai Fish Cakes (Thot Man Pla)
Coconut milk 3/4 cup
Ground white pepper 1 tsp.
fish sauce 2 tbsp.
Egg 1 whole
Ground fresh fish,
any white fish will do 1.5 lbs.
Kaffir lime leaves, julienne 2 tbsp.
Red curry paste 2 - 3 tbsp.
Chinese long beans or
green beans sliced thin 1/2 cup
Vegetable oil for frying 2 cups
(4 servings)

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.