Developing my Thai recipes for WhitePepper Cookery School, starting this year!
This is a good recipe for starter or main. Also great for finger food as canape party : )
You can change the size for the use!
Here is a link to Thai red curry paste.
- White fish without bones and skin 250g
- Squid 100g
- Leaks 50g
- Kaffir lime leaves 4~5
- Mild red chili pepper 1
- Red pepper ½
- Thai basil or sweet basil - a handful
- Thai red curry paste 1 tbsp (See recipe)
- Palm sugar syrup ½ tsp
- Sea salt ½ tsp
- Fish sauce 1 ~ 2 tsp
- Egg 1
- Light oil for frying little
- For dipping sauce
- Thai sweet chilli sauce 2 tbsp
- Water ½ tbsp
- Minced cucumber 2 tbsp
- Lime wedges ½ lime
- Chopped coriander leaves ½ tbsp
- Chop leak, red pepper and mild red chili pepper without seeds and pith, kaffir lime leaves and basil finely then put them all in a large bowl.
- Mix Thai red curry paste, palm sugar and an egg in another small mixing bowl.
- De-bone and de-skin the fish and the squid then chop them roughly to break them down in the food processor.
- Process it until the fish mixture becomes sticky.
- Add salt, fish sauce and 2. (Thai red curry mixture) little by little as you blend them in the processor.
- Add a little water if it's necessary to make the fish cake loose and smooth.
- Transfer the fish paste into the 1. (chopped vegetables) and mix them all well.
- Heat a thick frying pan with some oil on medium-low heat until the pan starts to smoke a little.
- Place the fish cakes on the frying pan as you shape it into bite-size pieces with hands or using 2 spoons one by one.
- Cook the both sides for a few minutes each by pressing them down with a spatula on low heat until both the sides are cooked golden crispy brown.
- Serve them hot with lime wedges. It is very tasty as it is, or with a splash of fresh lime juice. The dipping sauce is for some extra sweet flavour.
- For dipping sauce:
- Mix all the ingredients for the dipping sauce in a bowl then put it aside.