- 250 gm minced white fish
- 1 tbsp tapioca flour
- 1 tsp sugar
- 1 tsp fish sauce
- 1 tbsp red curry paste
-1 egg
- 2 long bean, thinly sliced
- 3 kaffir lime leaves, thinly sliced
Mix all the ingredients well.
Shape into patties. Place in wok filled with oil. Turn on the heat. Fry until cooked.
Chili dip
Pound chili with garlic.
Place in wok. Add 1/2 cup water, 1/2 cup vinegar, 1/2 cup white sugar and 1tbs salt. Simmer till it becomes 1/3 of the original mixture.
Served hot.
4 comments:
salam lynn,
The fish fritters look amazing.
I have a question: I notice that you placed the patties inside cold wok of oil before turning the heat on. Won't the final product be soaking up the oil, making it greasy? (my experience of frying the jemput-jemput in inadequately heated oil) Or is it different with mashed white fish?
Believe it or not, it doesn't. That's what I thought at first, but the final product was really good. Trust the Thai chef who conducted the class!
A friend of mine just tried making it according to my instruction this morning and she loved it!
Give it a try and let me know the outcome, yeah.
Lynn, thx for the recipe. Me and hubby tried this just now, taste not too bad, and now preparing for the Tom Yam Kung! thx again!
It's my pleasure;)
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