Thai Fish Cake (Tod Mun Pla)
Thai Fish Cakes – best and easiest Thai fish cakes recipe or Tod Mun Pla that tastes just like Thai restaurants. So good
Thai Fish Cakes
Thai Fish Cakes – the best and easiest Thai fish cakes recipe or Tod Mun Pla that tastes just like Thai restaurants. So good!
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. They are absolutely delightful.
Thai Fish Cake (Tod Mun Pla) Recipe
Serves 2 | Prep Time: 10 Mins | Cook Time: 10 Mins
8 oz fish paste (I used store-bought frozen fish paste)
1/2 egg, beaten
2 tablespoons Thai red curry paste (Mae Ploy brand or Maesri brand)
5 snake beans or long beans, thinly sliced
5 kaffir lime leaves, cut into fine thin strips
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 paste first and then deep fry all of them at once.
Serve the fish cakes hot with Thai cucumber salad.
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