Tod num pla with crab
Tod num pla are crab cakes from Thailand. Absolutely full of flavour.
Ingredients
For the Thai fishcakes with crab (tod num pla)
- g Haddock (or other white fish)
- g Picked crabmeat (claw meat is good)
- g Salt
- Free-range egg
- tbsp Red curry paste
- tbsp Long beans or green beans (finely chopped)
- tbsp Chives (Chinese chives are good)
- Lime, zest
- tbsp Ginger (finely grated)
For the homemade sweet chilli sauce
- tbsp Cornflour
- tbsp Water
- g White wine vinegar
- g Sugar
- tbsp Fish sauce
- Red chillies (chopped)
- Garlic cloves
- tbsp Ginger (finely grated)
Instructions
Fishcakes
Cut the fish into pieces and blitz it in a food processor with the crab, salt, curry paste, lime zest and ginger.
Blitz to a smooth, even paste, then add the egg. Keep blitzing until the egg is well mixed into the mixture. Transfer it to a bowl.
Finely chop the beans and chives and add them to the mixture, folding them in slowly and neatly. Then rest the mixture for at least twenty minutes.
Fry the fishcakes in a frying pan over a medium to high heat in neutral oil. They should be golden on both sides.
Homemade sweet chilli sauce
Mix the cornflour and water and set it aside.
Put the vinegar, sugar, fish sauce, red chilli, garlic and fresh ginger in a pan and bring to the boil. Then blitz it smooth with a stick blender.
Once it's smooth, add the cornflour and water slurry until you reach the consistency you want.
Remember to bring the sauce back to the boil once the slurry has gone in. Then season to taste with salt or fish sauce and chill the sauce.
To finish
Take the sauce and pour it over the fishcakes. Toss them well in it — and garnish with coriander and spring onion.
For the Thai fishcakes with crab (tod num pla)
For the homemade sweet chilli sauce
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