It’s Friday and as a child, we always had fish on Fridays and I know that many people in the UK still follow that tradition of fish on Fridays …
Which made me think and I am going to give you a fish dish on a Friday it was always battered fish and chips for us but there are so many lovely recipes using fish that I am sure I can find many varied fish dishes for you and if you have a favourite one that maybe you have eaten somewhere and don’t have a recipe..just a name or the fish and what it was cooked with then let me find that recipe for you…
Now that could be a challenge could it not???
These little fish cakes are called prawn or shrimp cakes and vary somewhat but very popular in Thailand. They are generally eaten as a starter or as part of a meal which would consist of other dishes maybe a curry, some stir-fried morning glory or mixed vegetables, maybe a whole steamed fish with herbs or crispy garlic some som tam( Papaya Salad) and always a sweet chilli dip and sometimes as well a blow your head of chilli dip… Not all Thais like hot food as one would assume…
Thai Shrimp Cakes.
This makes about 20 small cakes/patties or 10 larger ones.
- 400gm of fresh prawns deveined/peeled and finely chopped.
- 100gm chicken meat( we used half a breast) finely chopped.
- 6/8 very finely sliced lime leaves.
- 2/3 tsp red curry paste.
- 2 tsp fish sauce.
- A tiny splash of coconut milk.
- 50 gm homemade breadcrumbs or you can crumble panko breadcrumbs.
- Coconut oil or oil of your choice to fry the cakes.
Mix all these ingredients together with your hands..yes it’s sticky and messy but how we do it…no mods cons here in a basic Thai house.
But of course, if you want to use your food processor then that’s fine, to be honest, I don’t get mine out if I am just making this amount…hands are easier to wash than all the food processor bits.
But if you have a food processor and want to do it that way then put all the ingredients in and blitz away until smooth.
Finally, form into cakes /patties then heat some oil in a pan and cook turning until browned both sides. Cook in batches.
Drain on some kitchen paper.
Serve as a snack or with your meal with sweet chilli sauce or with a spicy Thai dip although most restaurants here send them out with a sweet chilli dip.
Thai Sweet Chilli Sauce:
This recipe makes about half cup of sauce which is ideal for me because if I buy a bottle I end up throwing it away either because I have had it in the fridge or cupboard so long or I have read the label.
- 1/2 cup of rice wine vinegar
- 1/2 cup white sugar plus 2 tbsp.
- 1/4 cup water
- 3 tbsp fish sauce
- 2 tbsp sherry if you don’t have sherry then this article gives you replacements for sherry in cooking
- 2 cloves of garlic grated/ minced or very finely chopped
- 1/2 -1 tbsp dried chilli crushed ( 1 tbsp is hot) or chilli pepper flakes.
- 1 plus 1/2 tbsp cornstarch or arrowroot dissolved in 3-4 tbsp water.
- Optional.. Sometimes I julienne a small piece of carrot or red pepper and add to the mixture during the reduction period of cooking.
Put all the ingredients into a saucepan except for the cornflour mix. Stir to combine and bring to a rolling boil. Reduce the heat to a slow rolling boil and cook for 10 minutes or until the mixture had reduced by half. Lower the heat and add the cornflour mix, stirring until the sauce has thickened. Taste and adjust the seasoning more sugar if not sweet enough for you and if not hot enough then more chilli.
This is so quick and easy to make and far superior to shop bought sauces and without the preservatives.
MANY RECIPES for Thai prawn/shrimp cakes do not use chicken as well, we do as it adds a bit of firmness to the cakes and the splash of coconut milk is our variation as well.
Until next Friday when I will have another fish dish for you stay safe, have a lovely weekend and laugh a lot as laughter is the best medicine you can get and it’s FREE.
If you have missed any of my recipes which I have done in a collaboration with Sally from Smorgasbord Health 2017 then here is the link https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/ these are published every Wednesday and full of health benefits from Sally and recipes from our chosen theme by moi (Carol)