THAILAND

  

SHRIMP CAKES WITH CUCUMBER PEANUT RELISH

SHRIMP CAKES

Ingredients:

1 pound medium shrimp—shelled

1 tablespoon rice flour

2 large eggs, beaten

2 tablespoon red Thai curry paste

1/2 cup chopped scallions

1 cup finely chopped Chinese long beans or green beans

2 teaspoon Nam Pla (Thai fish sauce)

Grape seed or other neutral oil for frying

1 fresh Thai chile, seeded and minced 

CUCUMBER PEANUT RELISH

Ingredients:

2 tablespoons rice vinegar

1 tablespoons fresh lime juice

1 tablespoon sugar or honey

1 garlic clove, minced

2 teaspoon Nam Pla (Thai fish sauce)

1 cucumber, peeled, seeded and diced

2 tablespoon chopped peanuts

2 tablespoons chopped cilantro leaves

2 tablespoons chopped mint leaves

 

DIRECTIONS:

1. To make the Relish:

In a small bowl, mix together the first 5 ingredients until the sugar dissolves. Toss with the cucumber, peanuts and the mint and cilantro. Serve within 1/2 hour.

2. To make the Shrimp Cakes: 

Put Shrimp in a food processor and process until smooth. Transfer to a large mixing bowl, add the next 6 ingredients and mix all together until well combined.

Wet your hands and then form the shrimp mixture into round cakes that are 2 inches in diameter and 1/2 inch thick. Put the finished cakes on a rack or a sheet of wax paper and let dry a little.

3. Cover the bottom of a large skillet with oil to a depth of 1/8 inch. Heat over medium heat for 3 minutes, then put the cakes gently into the skillet. Do not overcrowd. Adjust the heat, so the cakes do not burn and move them around, so they brown evenly. 3 Minutes on each side. They should be golden brow and crisp all around.

4. Mound the cucumber-peanut relish in the center of each serving plat. Put the shrimp cakes on top of the relish, garnish with chile, and serve.

 เพลิดเพลิน ! Enjoy!