Shrimp And Fish Cakes (Tod Mon) With Cucumber Condiment

Recipe Ingredients

1 lb	454g / 16oz	Large shrimp - peeled,, * see
1 lb	454g / 16oz	Whitefish - boneless and skin
1/4 lb	113g / 4oz	Fresh green beans - trimmed -
2 teaspoons	10ml	Chopped garlic
2		Eggs
2 teaspoons	10ml	Thai red curry paste - ** see
1/4 cup	59ml	Thai fish sauce - ** see note
4 tablespoons	60ml	Cornstarch
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Black pepper
2 tablespoons	30ml	Chopped fresh coriander
3 cups	711ml	Peanut oil - for frying

Recipe Instructions

* chopped in food processor to a coarse paste ** Available in some Asian markets.

Combine all of the ingredients except for the cooking oil. Mix well and form into 3-inch round patties, 1/4 inch thick. Set heat of an electric skillet to 360F. Place about 1 inch of oil in the pan. Fry each patty, turning once, until golden brown. Serve with cucumber condiment that follows.

NOTES: I have always found that the shrimp/fish mixture is too gooey to work with unless I coat each blob with some plain flour as I start to form it into a patty. I've also always made smaller patties (about 1.5 inches across and 1/2 inch thick) because this size was easier to work with. Frying in a wok also works well.

Source:
www.lowfat4life.com

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