1 lb. finely ground fish or chicken 1/2 can of red curry paste 1-2 cups thinly sliced green beans 2-3 kaffir lime leaves, thinly sliced 3-4 tablespoons fish sauce 1 egg
1 lb. finely ground fish or chicken
1/2 can of red curry paste
1-2 cups thinly sliced green beans
2-3 kaffir lime leaves, thinly sliced
3-4 tablespoons fish sauce
1 egg
In a bowl combine all the ingredients into a paste, mix well.
Heat about two cups of cooking oil until hot.
Form spoonfuls of paste into thin cakes and deep fry until golden brown.
Remove and drain of oil, serve with cucumber salad, variation 2.
Tod Mun Goong
1/2 lb. finely ground fish
1/2 lb. finely ground shrimp
3-4 tablespoons fish sauce
1 egg
In a bowl combine all the ingredients into a paste, mix well.
Heat two cups of cooking oil until hot.
Form spoonfuls of paste into thin cakes and deep fry until golden brown.
Remove and drain of oil, serve with cucumber salad, variation 2.
Cucumber Salad - Variation 2
1-2 pickling cucumbers
2 large shallots or 1 small onion
1/4 cup chopped cilantro
1/2 cup chopped peanuts
1/2-3/4 cup Thai chicken sauce
Cut cucumbers in half and remove seed, slice medium thin.
Slice shallots or onion thinly.
Combine all ingredients in serving bowl and stir well, let chill before serving.
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