Tod Man Pla

Tod Man Pla ( Deep Fried Fish Patties)



Since last recipe, I am still more busy and didn't post more ...now return to you with Tod Man Pla
which is often also added to the country's list of favourite manu items. This delicacy's unique flavour
comes from the stickiness of the pounded feather-backed fish, so be sure to squeeze the fish meat well,
until it becomes sticky. Keep on adding salt water at intervals while ponding.

Ingredients ( 4 persons)
    • 300 g.                    Fish fillet
    • 100 g.                    coconut milk
    • 2 tbs.                     red curry paste
    • 3 tbs.                     fish sauce
    • 200 g.                    cooking oil
    • 100 g.                    white vinegar
    • 3                            shallots,finely sliced
    • 1                            cucumber, finely sliced
Preparation

   - Blend fish fillet, coconut milk, red curry, egg and kaffir lime leaves in a food processor
     and season with fish sauce.
   - Heat oil in wok,form little patties and deep fry.
   - For the dip, bring vinegar and sugar to the boil, allow it to cool down and mix with shallots
     and cucumber. Sprinkle chilli on top.

Tip

The secret to this dish is to blend the fish fillet until the mixture gets tough. This will ensure
that once fried, the patties will have a chewy consistency.

           Very Delicious !

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