Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Royal Thai Cuisine
Servings: 4
 | The picture to the left is Thot Man Kung at a restaurant in Thailand. These "patties" were coated with a golden-brown panko crust. Look at the beautiful fruit and vegetable carving in the middle of the plate! -clay |
600 grams (1 ½ pounds) fresh shrimp or prawns, shelled and deveined
⅓ cup ground pork or chopped ham bacon or 1 tablespoon vegetable oil
1 teaspoon salt
½ teaspoon sugar
1 cup bread crumbs
2 kaffir lime leaves, very thinly sliced
4 cups oil for deep-frying
Sweet and Spicy Pickled Vegetables:
1 cup distilled white vinegar
½ cup sugar
3-5 bird's-eye chillies
3-5 shallots, sliced
2 tablespoon finely sliced cauliflower
2 tablespoon finely sliced baby corn or cabbage
2 tablespoon sliced baby cucumber
1 tablespoon grated ginger
To prepare the Sweet and Spicy Pickled Vegetables, bring the vinegar and sugar to a boil, then set aside to cool. Add the remaining ingredients, mix and set aside.
Finely chop the shrimp and pork or oil together or process in a blender until they form a rough paste. Add salt, sugar, kaffir lime leaves, and half the bread crumbs, then shape into flat, round patties. Coat the outside of the patties with the remaining bread crumbs.
Place the oil in a pan or wok and heat. Deep-fry the patties in the oil until golden brown and fragrant.
Serve hot with the Sweet and Spicy Pickled Vegetables and Green Chilli Sauce
Note:
The Sweet and Spicy Pickled Vegetables and shrimp cake patties can be prepared in advance and fried just before serving.