Practical Method to Cooking 5-Star Crispy Thai fishcakes

Wishing to dine Crispy Thai fishcakes a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with helpful instructions on cooking a Crispy Thai fishcakes like a famous chef made.

We hope you got insight from reading it, now let's go back to crispy thai fishcakes recipe. To cook crispy thai fishcakes you only need 6 ingredients and 7 steps. Here is how you cook that.

To cook an unforgettable Crispy Thai fishcakes, below are the ingridients required:

1. You need 500 g of mixed fish/seafood (I used prawns, cod and haddock).
2. You need 3 tsp of Thai curry paste (see recipe).
3. Use 4 of spring onions chopped.
4. Get 2 of egg yolks.
5. You need of Seasoning.
6. Use 200 g of fine egg noddles.

After readying the materials, next you are good to prepare your tasty Crispy Thai fishcakes by following the procedures on this section:

1. Set aside 150g fish and chop into cubes. Put the rest in a food processor and blitz into a paste..
2. Mix the paste, cubes of fish, Thai curry paste, spring onions and seasoning together and separate into 10 cakes..
3. Preheat a fryer to 160 degrees.
4. Cook the noodles according to the pack instructions. Run until cold water to cool and dry with a kitchen towel..
5. Coat the cakes in the noodles.
6. Drop into the fryer for two minutes until the noodles start to turn golden. Then remove for a minute, shake the basket and put back into the oil and cook until fully golden..
7. Remove, garnish with chilli, lime and coriander. Serve with a little sweet chilli sauce on the side..

I also like to fry the coriander (cilantro) witch becomes crispy and adds another layer of texture and makes for a stunning garnish. But that part is optional, you could just use fresh sprigs. Serve these Thai fish cakes with. Called Tod Mun Pla in Thai, Thai fish cakes is made with fresh fish paste, long beans, red curry paste and kaffir lime leaves. Each bite of the fish cakes is bursting with briny flavors of the fish, the fragrance and nuance from the red curry paste, and the crunchiness of the long beans.

Recipe : Crispy Thai fishcakes

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