- TM 31
Ingredients
3 TBLS Red Curry Paste. BCB Page 68, EDC Page 38
- 3 tablespoons red curry paste
Fish Cakes
- 250 grams white fish, roughly chopped
- 500 grams Green Prawns, peeled and deveined
- 2 level tablespoons fish sauce
- 1 tablespoon flour
- 1 egg
- 2 Spring onions sliced
- 4 kaffir lime leaves chopped
- 2 tablespoon Oil of choice for frying
Peanut and Lime Dipping Sauce
- 110 grams castor sugar, (I used coconut sugar)
- 2 Limes, juiced
- 2 tablespoons fish sauce
- 1 red chilli, sliced
- 1/2 cucumber finely diced
- 2 level tablespoons finley chopped roasted peanuts
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put fish, prawns, curry paste, fish sauce, flour and egg into the
"Closed lid" . Turbo 4-5 times till combined. Mix in spring and lime leaves with a spoon/spatula. Using wet hands devide into 12 portions. Heat oil in pan over a medium heat and cook for 4-5 mins till golden. Remove and drain on paper towel.To make dipping sauce. Put sugar and 60mls water into
"Closed lid" , cook for 4mins/60/3 or untill sugar has desolved. Allow to cool and add all other ingrediants.Serve fish cakes with dipping sauce on the side.
Fish Cakes
Tip
This is a fairly mild version as I have little ones. If you like things a bit spicy you may want to add more red paste and chilli to dipping sauce.
Thermomix Model
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Recipe is created forTM 31
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Comments
Very nice, I used bought curry paste only because I didn't have time to make my own. The cakes were a little spicy for the kids so I would use 2 tablespoons of paste next time. The dipping sauce was to die for. I kept my prawns chunky. Soooo good!
Carmen McEneany | Team Leader| Thermomix | Bundaberg, Queensland | e: thermiecarmie@gmail.com
+61 406423447
These are AMAZING!! I only added half the prawns at first, the other half I just chopped up chunky with a knife and added it. These are honestly as good as our local Thai, actually I think they are better!!
Can't fix stupid