Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, crispy thai fishcakes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Crispy Thai fishcakes is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Crispy Thai fishcakes is something that I’ve loved my whole life. They are nice and they look fantastic.
Win over the lunch bunch with these crispy fish cakes. They're a sweet and spicy showcase of Asian flavor, including Thai Kitchen® Red Curry Paste and Premium Fish Sauce. Serve with our Sweet Red Chili Sauce. These easy Thai fish cakes are full of intense flavours with green beans for extra texture.
To get started with this recipe, we have to prepare a few ingredients. You can cook crispy thai fishcakes using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Crispy Thai fishcakes:
- Prepare 500 g mixed fish/seafood (I used prawns, cod and haddock)
- Take 3 tsp Thai curry paste (see recipe)
- Prepare 4 spring onions chopped
- Take 2 egg yolks
- Take Seasoning
- Prepare 200 g fine egg noddles
Most Thai people deep fry them, but I find you can get away with shallow frying. I also like to fry the coriander (cilantro) witch becomes crispy and adds another layer of texture and makes for a stunning garnish. But that part is optional, you could just use fresh sprigs. Serve these Thai fish cakes with.
Instructions to make Crispy Thai fishcakes:
- Set aside 150g fish and chop into cubes. Put the rest in a food processor and blitz into a paste.
- Mix the paste, cubes of fish, Thai curry paste, spring onions and seasoning together and separate into 10 cakes.
- Preheat a fryer to 160 degrees
- Cook the noodles according to the pack instructions. Run until cold water to cool and dry with a kitchen towel.
- Coat the cakes in the noodles
- Drop into the fryer for two minutes until the noodles start to turn golden. Then remove for a minute, shake the basket and put back into the oil and cook until fully golden.
- Remove, garnish with chilli, lime and coriander. Serve with a little sweet chilli sauce on the side.
But that part is optional, you could just use fresh sprigs. Serve these Thai fish cakes with. Called Tod Mun Pla in Thai, Thai fish cakes is made with fresh fish paste, long beans, red curry paste and kaffir lime leaves. Each bite of the fish cakes is bursting with briny flavors of the fish, the fragrance and nuance from the red curry paste, and the crunchiness of the long beans. Serve: Immediately with sweet thai chili sauce for dipping and sesame seeds and green onions for garnish, if desired.
So that’s going to wrap it up with this special food crispy thai fishcakes recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
