Tod Mun Pla (fish Cake)
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Instructions
In a small bowl, mix all the ingredients above to form a smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.
Heat up a pot of oil. Wet your hands and pick up the fish paste (about the size of a ping pong ball). Use your fingers and palms to flatten it and make it into a patty. Drop it into the cooking oil and fry till golden brown. Repeat the same for the rest of the fish paste. Alternatively, you can prepare all the fish aste first and then deep fry all of them at once.
Serve the fish cakes hot with Thai sweet chili sauce and sliced fresh cucumber. (Please refer to my Thai Fried Chicken recipe and find out how I dressed up store-bought Thai chili sauce.)
