Thai Fishcakes with Sweet Chili Sauce

Name: Thai Fishcakes with Sweet Chili Sauce
Yield: Serves 4-6
Cuisine: Thailand
Ingredients: ¾ cup frozen baby peas; vegetable oil, for deep-frying; 2 tablespoons Thai red or green curry paste; 1 egg, beaten; all-purpose flour, for dusting; a couple of dashes of fish sauce; 1 lb 2 oz/500 g raw crab, lobster, or shrimp, chopped; 1 teaspoon baking powder; 2 fresh green chiles, finely chopped; 7 oz/200 g skinned, boneless white fish, chopped; 2 fresh or dried Kaffir lime leaves, very finely chopped; 1 tablespoon brown sugar; 3 or 4 garlic cloves, peeled and crushed; 1 tablespoon finely chopped cilantro

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

These are a complete change from your normal fishcake. For a start, there is no potato bulking them out, so what you get are the flavors from all the individual ingredients. This makes them rather special.

Ingredients

1 lb 2 oz/500 g raw crab, lobster, or shrimp

Asia
Thailand
Fish course
Starter
Pescatarian
South East Asia

Method

Coarsely purée the seafood and fish in a food processor, then mix the processed fish with all the other ingredients except the flour and vegetable oil.

Form the mixture into small, bite-size cakes and dust them in the flour.

Heat the oil in a large pan and deep-fry the fishcakes until golden.

Serve with Sweet Chili Sauce and