Recipe by Dorie's Lori
Thai Fish and Shrimp Cakes - you know – that yummy appetizer at Thai restaurants, with the cucumber dipping sauce. These will wow your friends at parties - until they disappear. Or, serve with rice and a vegetable for dinner. Uses a food processor. Also, the Cucumber Sauce should be made ahead, and the fish cake part can also be made ahead.
- 1⁄2 lb flounder or 1⁄2 lb cod or 1⁄2 lb other white flakey fish
- 1⁄2 lb shrimp, peeled
- 1⁄2 medium onion
- 1⁄4 cup loosely packed cilantro
- 6 ounces green beans
- 2 tablespoons cornstarch
- 1 tablespoon fish sauce
- 1 1⁄2 tablespoons red curry paste
- 1 egg
- 1⁄2 teaspoon sugar
- oil, for pan frying
Cucumber Dipping Sauce
- 1 pickling cucumber
- 1 shallot
- 1 -2 Thai red chili pepper (the tiny bird peppers)
- 1⁄4 cup water
- 1⁄4 cup rice vinegar
- 2 tablespoons sugar
- 1 1⁄2 tablespoons finely chopped peanuts
Directions See How It's Made
- Process the onion and cilantro until chopped up. Put in a large bowl.
- Process the fish until pasty and then the the shrimp until mostly pasty, but still somewhat coarse. Add to the bowl.
- Slice the green beans approximately 1/8”, or process them, and add.
- Mix the cornstarch with the fish sauce, and add the curry paste, egg and sugar. Add to the bowl and mix very very well.
- Heat some oil in a frying pan. Use a tablespoon to form small (2") patties and fry in the oil. When golden, turn over and fry the other side. Drain on paper towels, and serve hot with the Cucumber Dipping Sauce.
- Cucumber Dipping Sauce:.
- Cut the cucumber lengthwise in quarters, and then slice thinnish. Put in a small bowl.
- Chop the shallots, and add.
- Remove some of the seeds and membranes from the peppers and finely chop. Add.
- Boil the water, vinegar and sugar together for a few minutes. Pour over the chopped veggies. Refrigerate to cool.
- Add the peanuts when serving.
- You could make substitutions for the flounder, or use all fish if you didn't want to use shrimp.
- Recipe, as posted, is mildly spicy, "warm," but not very spicy "hot". It could be toned up or down by adjusting the red curry paste a bit, but the flavor is central to this dish.
- Since I mostly serve this at parties, # of servings is very approximate. Sorry, but time is, too - I guessed. Next time I'll time it. I counted the frying as active time.