Shrimp & Fish Cakes (Tod Mon) With Cucumber Condiment

Recipe Ingredients

1 lb	454g / 16oz	Large shrimp, peeled*
1 lb	454g / 16oz	Whitefish, boneless and skinless**
1/4 lb	113g / 4oz	Fresh green beans, trimmed, cut into - 1/2" pieces
2 teaspoons	10ml	Chopped garlic
2		Eggs
2 teaspoons	10ml	Thai red curry paste
1/4 cup	59ml	Thai fish sauce
4 tablespoons	60ml	Cornstarch
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Black pepper
2 tablespoons	30ml	Chopped fresh cilantro
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. Setting the thermostat to 360 degrees, heat an electric skillet, placing 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.

(from The Frugal Gourmet On Our Immigrant Ancestors, by Jeff Smith

Source:
"Discover Thai Cooking"

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