Thai Fish Cakes
These Thai fish cakes are packed with flavor and so simple to make.
Prep Time: 15M
Cooking Time: 15M
Serves: Serves 4
- 10oz (300g) peeled and deveined cooked shrimps, coarsely chopped
- 3 garlic cloves, peeled but left whole
- small handful of fresh cilantro
- 2 fresh red Thai or other hot chile peppers, seeded
- generous splash of Asian fish sauce, such as nam pla
- generous splash of soy sauce
- small handful of fresh basil leaves
- juice of 2 limes
- 1 large egg, lightly beaten
- 3-4 tbsp vegetable or sunflower oil
- salt and freshly ground black pepper
- sweet chili sauce (to serve)
- wild arugula leaves (to serve)
- Combine the shrimps, garlic, cilantro, chiles, fish sauce, soy sauce, basil, and lime juice in a food processor, and process into a coarse paste. Add the egg and plenty of salt and pepper, and process again.
- Heat a little oil in a frying pan over medium-high heat. Scoop 1 tbsp of the mixture, then carefully slide it into the pan and flatten slightly; it should be about 3/4in (2cm) thick. Repeat until all the mixture has been used. Cook for a minute or two on each side until golden. You may need to cook in batches, adding more oil as needed. Drain the fish cakes on a plate lined with paper towels.
- Serve hot with a drizzle of sweet chili sauce and some arugula leaves.
- Use Thai basil, which has a spicy, delicate flavor, instead of regular basil, if you can find it. It also has a sweeter taste than regular basil.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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