Monday, 8 August 2016

Tod Mun Pla ~ Thai Prawn (Shrimp) Cakes [Thai flavoured Prawn Cutlets]

Last month as the heavens opened their elusive taps and it poured, poured and poured, the Mr, the king (a.k.a the baby) and that thirty something mum of one (Me!) decided to take an impromptu trip to everyone's favourite holiday destination here in India, Goa. As most food bloggers posted delicious Eid special recipes, beauty bloggers made beautiful smoky eyed make up Eid special videos and a majority of all non vegetarians had a gala 30 days, our little family escaped the city and caught up on some much required tranquility and peace.

The four day trip was a two time first for the little price, his first time in a swimming pool and his first time in an airplane as well.

I must mention here, that Sir Lancelot a.k.a the baby of the house has as much interest in flying objects as he has in mangoes. In other words neither of them figure in his list of likes. Toy planes never receive any love and MiGs flying over our building (toppling down vessels put to dry) with their heart chilling roars are met with sheer disregard and nonchalance.

No surprise then, that while we were waiting for our turn to board, marveling at other giant beasts that took off and landed the baby continued to be absolutely unaffected by their presence and my insistence on "Look you three year old little man, there is a plane in your face, was met by, "Ya mom I saw it, so what??". Sigh, living your childhood vicariously through a child who shows no child like enthusiasm is very confusing...

Moving on, the property we stayed at had three of its own restaurants, each better than the other and one evening we thought of sampling the fare at one of their Thai places.

Point to mention here that this is the first time that we had actually been to an exclusively Thai eatery (yes we are slow very slow bloomers) and really enjoyed all the delectable dishes that we ordered.

One of them were these lip smacking-ly delicious Thai Prawn Cakes.

Delicately seasoned with fresh Thai ingredients like kaffir lime leaves and lemon grass, this refreshing appetizer kick started our hunger for more. The Mr. also asked me to recreate them when we got home and I promised him that I would, of course by giving them my own twist.

Read on for the recipe and my twist in taste.
Makes 6 - 8 cutlets

You will need:

150 gms small prawns (shelled, cleaned and deveined)
150 gms fillet of any white fish (I used basa)- Thai people also used pork chunks
1 tbsp fish sauce (I used soy sauce)
1/2 tsp cornflour (cornstarch)
1 tbsp Thai red curry paste
2 inch piece lemon grass, thinly sliced
2- 3  kaffir lime leaves, cut into fine thin strips (omit if not available)
2 tsps fresh coriander leaves
2 - 3 green chillies
6-8 garlic cloves
1 tsp sugar (I used dermerera)
1 tbsp lemon juice
1/2 tsp pepper powder
Salt to taste.


In a food processor or small bowl, mix all the ingredients above to form a smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.

Heat up a pot of oil. Wet your hands and pick up the fish paste (about the size of a ping pong ball). Use your fingers and palms to flatten it and shape it into a patty, or be like me and use your grandmothers good ol' cutlet mould...

Roll in egg wash and then roll in a mixture of bread crumbs and Thai flavoured Nacho chips.

 Drop it into the cooking oil and fry till golden brown.

Repeat the same for the rest of the fish paste.

Serve the prawn cakes hot with Sweet chilly sauce.


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