Tod Mun Pla - Fish fritters with sweet chilli thai sauce
Preparation
Doughnut batter
- Cut the fish into pieces.
- In a food processor, chop the fish pieces, red curry paste, tapioca flour, fish sauce, eggs and sugar until smooth.
- Check the texture by seeing if the paste sticks to an inverted spoon. If the dough sticks to the spoon, the texture is ideal.
- Stir in the kaffir lime leaves and green asparagus or beans.
- Cover with film and leave to rest in the fridge for 30 to 60 minutes.
Thai sweet chilli sauce
- Grind the chillies and garlic in a mortar.
- Bring the sugar, water, vinegar and cider to the boil. Cook over a low heat until it reaches a syrupy consistency (+/- 10 min.).
- At the end of the cooking time, add the garlic and chilli and cook for a further 1 minute.
Cooking and serving
- Preheat the oil to 180°C.
- Using 2 tablespoons, shape the fritters and fry immediately.
- Cook several times if necessary to keep the oil temperature stable. If necessary, turn them over halfway through cooking with a spider skimmer to ensure even cooking.
- Remove the patties from the oil and leave to drain. Serve hot with the sauce.
- Cut the fish into pieces.
- In a food processor, chop the fish pieces, red curry paste, tapioca flour, fish sauce, eggs and sugar until smooth.
- Check the texture by seeing if the paste sticks to an inverted spoon. If the dough sticks to the spoon, the texture is ideal.
- Stir in the kaffir lime leaves and green asparagus or beans.
- Cover with film and leave to rest in the fridge for 30 to 60 minutes.
Thai sweet chilli sauce
- Grind the chillies and garlic in a mortar.
- Bring the sugar, water, vinegar and cider to the boil. Cook over a low heat until it reaches a syrupy consistency (+/- 10 min.).
- At the end of the cooking time, add the garlic and chilli and cook for a further 1 minute.
Cooking and serving
- Preheat the oil to 180°C.
- Using 2 tablespoons, shape the fritters and fry immediately.
- Cook several times if necessary to keep the oil temperature stable. If necessary, turn them over halfway through cooking with a spider skimmer to ensure even cooking.
- Remove the patties from the oil and leave to drain. Serve hot with the sauce.