thanks, this one is in the saved file for fututre consideration, while we do
ok for hotel living i have limited ingr. space i think i have like fifty new
recipes to play with in the future, Lee
"Ozgirl" > wrote in message
...
> I'd just leave the shrimp paste out Lee. Doubt 1/2 teaspoon would be a big
> loss. I notice they use fresh coriander (cilantro) in the garnish but
> dried in the cakes. The ones I buy here have fresh in the cakes too.
>
> "Storrmmee" > wrote in message
> ...
>> that sounds wonderful, wonder if i could sub something in for the shrimp,
>> i don't eat shrimp of any kind, but the rest sounds yummy, Lee
>> "Ozgirl" > wrote in message
>> ...
>>>I love these
>>>
>>> http://thaifood.about.com/od/thaisea...cfishcakes.htm
>>>
>>> I won't reprint the whole recipes but here's a list if ingredients so
>>> Lee can see them:
>>>
>>> Ingredients:
>>> 1 lb (.454 kg) white-fleshed fish fillets (I like cod)
>>> 6 kaffir lime leaves, snipped into thin strips with scissors
>>> 3 Tbsp. coconut milk
>>> 2 Tbsp. fish sauce
>>> 1/2 tsp. shrimp paste
>>> 1/2 Tbsp. chili powder
>>> 1/3 tsp. ground cumin
>>> 1/4 tsp. ground coriander
>>> 1/2 tsp. brown sugar
>>> 3 green onions, sliced
>>> 1 thumb-size piece galangal OR ginger, grated
>>> 3 cloves garlic
>>> 1 red chili, sliced, OR 1/2 tsp. dried crushed chili
>>> 1/3 to 1/2 cucumber (to accompany cakes)
>>> oil for high temp. frying
>>> To SERVE: Thai sweet chili sauce, lime wedges, handful fresh coriander
>>>
>>> Now, does it get any better than that? BTW, I have never made Thai fish
>>> cakes but I have them at Thai restaurants
>>
>>