Background
Tod-Mun-Pla is one of the most popular Thai recipes combining red chili paste with fresh water fish such as PlaGrai which has chewy texture. Good Thai fish cakes must be well-seasoned with firm and bouncy texture.
The seasoning part begins with red chili paste, long bean and winged bean with all these ingredient makes the best fish cake. Finally deep fried, please try to move the fish cakes around to allow for browning. Once one side is golden brown, flip them and served with spicy, sweet and sour sauce.
Nutrition facts
PlaGrai contains high protein with low fat, vitamins and minerals from long bean and winged bean. Moreover, chili paste has variety ingredient mixing all Thai herbs such as chili, galangal, shallot and garlic together, these help release gas in digestion and kaffir lime helps refresh. 1 portion served with 3 pieces contains 111 kcal.
Ingredients
300 grams smashed fish meat (plagrai )
100 grams long bean or winged bean, thinly sliced
5 grams kaffir lime leaves, finely chopped
50 grams red chili paste
1 tablespoon fish sauce
½ duck egg
Dipping sauce ingredients
3 chilies without seeds
3 tablespoons garlic, coarsely chopped
½ cup vinegar
½ cup sugar
1 teaspoon salt
6 cucumbers, diced cut
Coriander and crushed peanut