Fish cake, cucumber and carrots brunoise, rice vinegar dressing
Brunch, Salted, Fish, Seafood & Shellfish
Simple and flavorful!!!
IngredientsRecipe for 24 beignets
For the dipping sauce
- Vegetable oil
Preparation time: 45.00 min
Preheat your friteuse at 375.00 °F
Preheat the oven at 425°F Preheat the fryer at the highest temperature. Mince the longbeans. Mince the kaffir lime leaves very thinly. Cut eh carrot and cucumber in a very small dice.
- Preparation of roasted peanuts
Bake the peanuts on a baking tray for 3-4 minutes and chop them with a food processor.
- Preparation of fish cakes
In the food processor, chop the fish until you get a paste. Add in the curry paste, fishsauce, sugar, cornstarch and the egg. Mix well. Transfer into a bol and mix in the kaffir lime leaves and longbeans. Using two small spoons, form little patties and fry them in the deep fryer until golden.
- Sweet chili sauce preparation
In a small pot, place the rice vinegar, the sugar, salt and chili. Bring it to a boil and add in the garlic, simmer for 5 minutes. Take ou of the heat and add in the cucumber, carrot and peanuts. Serve the fish cakes hots with the sweet chili sauce.
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