Food of Thailand by Sven Krauss & Laurent Ganguillet & Vira Sanguanwong

Author:Sven Krauss & Laurent Ganguillet & Vira Sanguanwong [Krauss, Sven]
Language: eng
Format: azw3, epub
Publisher: Tuttle Publishing
Published: 2015-12-07T16:00:00+00:00

Note: If you cannot obtain rice flour, you can make rice flour from rice by following the recipe on page 32, or substitute with sifted wheat flour.

Serves 6 Preparation time: 40 mins

Cooking time 25 mins

To make the banana leaf cups, cut out two circles 4 in (10 cm) in diameter from banana leaf.

Placing one circle on top of the other, make a fold along the outer edges of the circles and secure it with a toothpick.

Make 3 more folds equal distance apart and secure with toothpicks.

Deep-fried Shrimp Cakes

Taud Man Goong

Street vendors in coastal towns, especially around Songkhla, Surat Thani and Phuket, offer a highly seasoned version of this snack made with fish (Taud Man Pla). The more delicate recipe given here is prepared with shrimp and served with a tangy accompaniment of Sweet and Spicy Pickled Vegetables. For interesting variations, try this recipe with crab, crayfish or lobster.

11/4 lbs (600 g) fresh shrimp or prawns, shelled and deveined

1/3 cup (50 g) ground pork or chopped ham or bacon or 1 tablespoon vegetable oil

1 teaspoon salt

1/2 teaspoon sugar

1 cup (60g) bread crumbs

2 kaffir lime leaves, very thinly sliced

4 cups (1 liter) oil for deep-frying

Sweet and Spicy Pickled Vegetables

1 cup (250 ml) distilled white vinegar

1/2 cup (100 g) sugar

3-5 bird's-eye chilies

3-5 shallots, sliced

2 tablespoons finely sliced cauliflower

2 tablespoons finely sliced baby corn or cabbage

2 tablespoons sliced baby cucumber

1 tablespoon grated ginger

1 To prepare the Sweet and Spicy Pickled Vegetables, bring the vinegar and sugar to a boil, then set aside to cool. Add the remaining ingredients, mix and set aside.

2 Finely chop the shrimp and pork or oil together or process in a blender until they form a rough paste. Add salt, sugar, kaffir lime leaves, and half the bread crumbs, then shape into flat, round patties. Coat the outside of the patties with the remaining bread crumbs.

3 Place the oil in a pan or wok and heat. Deep-fry the patties in the oil until golden brown and fragrant.

4 Serve hot with the Sweet and Spicy Pickled Vegetables and Green Chili Sauce (page 22).

Note: The Sweet and Spicy Pickled Vegetables and shrimp cake patties can be prepared in advance and fried just before serving.

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