A great street food that you can find all over Thailand and is also a fantastic entrée that is both spicy and chewy - Warattaya Smith @loveslittlekitchen
A great street food that you can find all over Thailand and is also a fantastic entrée that is both spicy and chewy.
In Thai 'Tod Mun' means deep fry and 'Pla' means fish
In Thailand, Clown feather back fish (Pla Grai) is the most commonly used fish for fish cakes. In Australia, I use Basa fish fillets as it is similarly tender to Pla Grai but you can experiment with different types if this is not available. I also like to add frozen prawns as I find it adds to the springy texture.
Ingredients
Instructions
I used Thai sweet chilli for dipping sauce along with cucumber and roasted ground peanuts
Very easy to make with only few ingredients. *Another great thing is you can keep the mix covered in the fridge until needed.
Check out Warattaya's awesome work here!
IG: @loveslittlekitchen FB: loveslittlekitchen Don't miss out on her other posts! Guest Blogger: An Interview with Warattaya Smith of @loveslittlekitchen Recipe:Mango Sticky Rice Tart with Coconut Sauce ทาร์ตข้าวเหนียวมะม่วง Restaurant Review: Schillykickk Thai Street Fusion Foi Thong (ฝอยทอง) Golden Egg Yolk Threads Recipe: Thai Kanom Luk Chup (ขนมลูกชุบ) Thai Steamed Dumpling Recipe: Khanom Chor Muang (ช่อม่วง), Khanom Jeab Nok (จีบนก)
2 Comments
suzie
1/2/2019 01:31:48 am
I would love to receive all recipes on Asian food
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suzie
1/2/2019 01:37:15 am
I would like to print out this recipe
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