Monday, September 24, 2007

Tod Man Pla

I first tried these Thai Fish Cakes (Tod is fried; Man is the richest or tastiest "fat" of the meat - in shrimp or Goong it's in the head; Pla is fish) at the Thai Angels restaurant, my beautiful Thai Bride is the friend of the owner/cook's, they were quite tasty, so we thought we'd try our hand at them. These too turned out quite tasty, we added a little more red curry paste to the mix. Finish them off with a Thai sweet and sour sauce (this and the fish paste can be found in most Chinese supermarkets), with chopped fresh cucumber and cilantro. Delicious!

Tod Man Pla
2 lbs. fish paste
2 Tbsp red curry paste, or to taste
5 fresh Kaffir lime leaves, sliced very thin
1 egg
1/2 cup long beans, diced very small
pinch of salt
1/2 tsp sugar
vegetable oil for frying

Beat fish paste with a mixer for 3 minutes.

Add egg, red curry paste, salt and sugar, and beat until all ingredients are mixed well.

Add long beans and lime leaves, mixing by hand until combined.

Shape the paste into balls, flattening them.

Fry in medium hot oil, until medium brown on the outside.

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