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 THOD MAN PLA

(CURRIED FISH CAKES)
 
  Soft, oily and delicious. Becareful you may bite on a piece of chili.
 

INGREDIENTS
1/2 kg boneless fish steak ,minced
1/4 kg winged beans or French beans, finely chopped
1 egg, beaten
1/4 cup chopped shallots
1/4 cup chopped garlic
1/4 cup chopped lemon grass
1/2 tablespoon chopped coriander root
1/2 tablespoon chopped galanga root
1 tablespoon chopped krachai root
1/2 teaspoon peppercorns
1/2 teaspoon grated kaffir-lime rind
1 tablespoon shrimp paste
5-10 dried chillies, seeded, soaked, and shredded
1/2 tablespoon salt
1 cup vegetable oil
 
PREPARATION
Pound or grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai root, peppercorns, grated kaffir-lime rind, shredded dried chillies, salt, and shrimp paste to a fine paste. Put the minced fish in an electric blender, and blend in the curry mixture. Add the beaten egg. Pour the curried fish mixture into a large bowl. Mix in the chopped beans. Make flat, round fish cakes. Use about 1 spoonful of the  fish mixture at a time. Heat the  oil in a frying pan, and deep-fry the fish cakes until golden brown. Serve with cucumber dressing.
 
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