Thaï fish cakes with sweet and sour chili sauce
Salted, Fish, Seafood & Shellfish
Traditionnal Thaï bites served with a sweet and sour chili sauce garnished with diced cucumber, carrot and crushed peanuts.
IngredientsRecipe for 24 tapas
For the fish cakes
For the sweet and sour sauce
- Vegetable oil
Preparation time: 30 min
Preheat your friteuse at 375 °F
- General preparation
Chop the garlic. Mince the kaffir lime leaves very thinly. Cut the carrot and cucumber in a very small dice. Crush the peanuts.
- Fish cakes preparation
In the food processor, chop the fish until you get a paste. Add in the curry paste, fish sauce, sugar, cornstarch and the egg. Mix well. Transfer into a bol and mix in the kaffir lime leaves. Using two small spoons, form little patties and fry them in the deep fryer until golden.
- Sweet and sour 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 out of the heat and add in the cucumber, carrot and crushed peanuts.
- To serve
Serve the fish cakes very hot with the sweet chili sauce in small dishes on the side.
If you can't find kaffir lime leaves at your Asian market, replace them with finely chopped lemongrass.