Thot Man Pla
(Curried Fish Cakes)

Method
Pound or grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai root, pepper, corns, grated kaffir-lime rind, shredded dried chilies, salt, and shrimp paste to a fine paste. Put the minced fish in an electric blender, and blend in the curry mixture. Add the beaten egg. Pour the curried fish mixture onto a large bowl. Mix in the chopped beans. Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time. Heat the oil in a frying pan, and deep-fry the fish cakes until golden brown. Serve with cucumber dressing.

Ingredients

1/2 kg. Boneless fish steak, minced

1 cup vegetable oil

1 egg, beaten

1/4 cup chopped shallots

1/4 cup chopped garlic

1/4 cup chopped lemon grass

1/2 tablespoon chopped coriander root

1/2 tablespoon chopped galanga root

1 tablespoon chopped

1/2 teaspoon pepper corns

1/2 teaspoons grated kaffir-lime rind

5-10 dried chilies, seeded, soaked, and shredded

  1 tablespoon shrimp paste

  1/2 tablespoon salt

  1/4 kg. Winged beans or French beans, finely chopped


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