Hey everyone, it’s Gordon, welcome to my recipe page. Today, I will show you a way to make a special dish, crispy thai fishcakes. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Crispy Thai fishcakes is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Crispy Thai fishcakes is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have crispy thai fishcakes using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Crispy Thai fishcakes:
- Make ready 500 g mixed fish/seafood (I used prawns, cod and haddock)
- Get 3 tsp Thai curry paste (see recipe)
- Get 4 spring onions chopped
- Make ready 2 egg yolks
- Make ready Seasoning
- Prepare 200 g fine egg noddles
Steps 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’s going to wrap this up with this exceptional food crispy thai fishcakes recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
