Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, crispy thai fishcakes. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Crispy Thai fishcakes is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Crispy Thai fishcakes is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have crispy thai fishcakes using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Thai fishcakes:
- Get 500 g mixed fish/seafood (I used prawns, cod and haddock)
- Take 3 tsp Thai curry paste (see recipe)
- Get 4 spring onions chopped
- Get 2 egg yolks
- Take Seasoning
- Make ready 200 g fine egg noddles
Instructions to make Crispy Thai fishcakes:
- Set aside 150g fish and chop into cubes. Put the rest in a food processor and blitz into a paste.
- Mix the paste, cubes of fish, Thai curry paste, spring onions and seasoning together and separate into 10 cakes.
- Preheat a fryer to 160 degrees
- Cook the noodles according to the pack instructions. Run until cold water to cool and dry with a kitchen towel.
- Coat the cakes in the noodles
- Drop into the fryer for two minutes until the noodles start to turn golden. Then remove for a minute, shake the basket and put back into the oil and cook until fully golden.
- Remove, garnish with chilli, lime and coriander. Serve with a little sweet chilli sauce on the side.
So that is going to wrap this up with this special food crispy thai fishcakes recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
