Hello Ladies and Gentlemen, let's do some savory dish. I don't want all of you fed up with all the sweets. I watched a cooking show by Thai Chef Vichit Mugura, Executive Chef at Rim Nam Restaurant , Mandarin Oriental Hotel in Bangkok. I was astonished how easy it was to make this Fish Patty (or TOD MUN PLA GRAI in Thai) Let's have a look!
Here are TOD MUN PLA GRAI , this is what we call here in Thailand in the Central part anyway, some areas call this as PLA-HED (Fish-MUSHROOM) skewered by sticks of Lemongrass. Too bad I didn't think of making a dipping sauce. Well, Just eat it plain is also as good
สูตร ทอดมันปลากราย (Very Mild) Spicy Fish Patties
1 กฺิโลกรัม (Kilograms) เนื้อปลากรายขูด (Clown Featherback Fish (only flesh))
2 ฟอง (Units) ไข่ ไก่เบอร์ 0 (Large Eggs)
100กรัม (Grams) พริกแกงแดง (Red Chilli Paste for Red Curry)
7 ช้อนโต๊ะ (Tbsp) น้ำปลา (Fish Sauce)
1 1/2 ช้อนโต๊ะ (Tbsp) น้ำตาลปี๊บ (Palm Sugar)
1 ช้อนโต๊ะ (Tbsp) พริกไทยขาวป่น (finely grounded white pepper)
ถั่วพลู หรือ ถั่วฝักยาว (Winged Beans or String Beans)
Flesh of Clown Featherback Fish 1 Kg. For those who have never seen this kind of fish. Just search in google for image, Okay?? Most of Pix are copyrighted I don't wanna break any rule without knowing it
Winged Beans, put as much as you want. For the recipe in the old days, they used winged beans , but now they mostly use stringbeans which I always had. So...., I try this old recipe with wing beans.
7 Tablespoons. Well this is up to individual preferences. You can add more or less. This is just a guideline, not a fixed milestone-recipe,unlike bakery
Mix in all ingredients except shredded Kaffir Lime-Leaves and Winged beans. Season to taste. You don't have to fix with the recipe if you like salty add more fish-sauce and vice versa. If you like spiciness add more chilli paste. Don't overmix. it will get too chewy when it gets cold.
Mix in thinly sliced kaffir lime leaves and winged beans. Don't over mix or beat because it will puffy at first and get chewy later on when it gets cool.
We are good to go now. Set up oil for deepfrying at medium-low heat. Oiling up lightly your hand so it wont' stick. Squeeze the patty-mixture like picture shown
Drop ready-to-fry patty in hot oil. If it get brown too soon, just lower the heat. Dont' get too brown in the pan, it will get deeper color when it gets cool.
Finito...... I let my QC to check finished product on the 2nd Pix is PUG and on the 3rd and 4th are SWITCH, my personal QCs. Don't ask me for the dip for the patty. You can easily eat with Sweet chilliy Sause. Well, enjoy the recipe and see you next blog!!!
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