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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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 | The picture to the left is Tawd Man Pla at a restaurant in Thailand. You can see they are golden brown, served with a dipping sauce. It is so good! -clay |
500 ml (2 cups, 16 fl ounce) oil
For the Fish Cakes
9 ounces white fish fillets, minced
1 ½ tablespoons red curry paste
2 tablespoons nam pla
2 eggs, beaten
4 tablespoons tapioca flour
5 kaffir lime leaves, thinly sliced discarding the stem, or 2 ½ teaspoons of finely grated lemon or lime rind can be substituted
4 long beans, thinly sliced
For the Dipping Sauce
6 tablespoons water
6 tablespoons sugar
1 tablespoon rice vinegar
1 teaspoon prik pon
2 tablespoons chopped peanuts
cilantro, chopped
Mix all ingredients for the fish cakes together in a bowl until they are thoroughly combined.
To make the sauce, put the water, sugar and vinegar into a pan and dissolve the sugar over a low heat. Once the sugar has dissolved bring the water to the boil and boil for 5 minutes. Turn off the heat and add the chili powder and peanuts. Leave to cool and serve garnished with the cilantro.
Make the fish cake mixture into small, flat cakes about 5 cm (2 inches) in diameter. Put the oil into a wok and when it is hot add the fish cakes. Fry them until they are golden brown (about 3 or 4 minutes). When they are cooked take them out and put them on kitchen paper to drain. It is best to fry the above quantity in 3 batches.
Serve the fish cakes while they are hot with the dipping sauce.
Notes: