Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, crispy thai fishcakes. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Crispy Thai fishcakes is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Crispy Thai fishcakes is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have crispy thai fishcakes using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Crispy Thai fishcakes:
- Take 500 g mixed fish/seafood (I used prawns, cod and haddock)
- Make ready 3 tsp Thai curry paste (see recipe)
- Take 4 spring onions chopped
- Get 2 egg yolks
- Get Seasoning
- Take 200 g fine egg noddles
Steps 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.
So that’s going to wrap it up with this exceptional food crispy thai fishcakes recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
