Monday, August 1, 2011

Thod Maan Koong (thai prawn cakes)

Sorry if I haven't been posting a lot this week because we have guests. Scott's best friend Hayden just got married in Florence, Italy last week and they decided to spend their honeymoon here. It was also our first time to meet his lovely wife, Stephanie. I will, however, post a recipe of an appetizer that I served on a dinner we hosted.

you will need:

500 g. prawn (devined, unshelled, minced really well)
1/4 cup pork lard (but I used vegetable lard)
1/2 tsp salt
1/4 tsp white pepper
1 cup breadcrumbs
vegetable oil/ canola oil for frying

plum sauce

1. In a bowl, mix the first 5 ingredients. Put a bowl over another bowl of ice so that the mixture will keep firm and expanding. Knead well. You can use mixer to make it finer.
2. Wrap in cling film and put it in refrigerator for 2-3 min.
3. Form into a ball and deep fry.
4. When they float, they are already cooked.