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Easiest Method to Making Delicious Crispy Thai fishcakes

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Crispy Thai fishcakes

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Below are the ingridients that are needed to serve a remarkably good Crispy Thai fishcakes:

  1. Prepare 500 g of mixed fish/seafood (I used prawns, cod and haddock).
  2. Use 3 tsp of Thai curry paste (see recipe).
  3. Provide 4 of spring onions chopped.
  4. Get 2 of egg yolks.
  5. You need of Seasoning.
  6. You need 200 g of fine egg noddles.

Ready with the ingridients? Below are the sequences on serving Crispy Thai fishcakes:

  1. Set aside 150g fish and chop into cubes. Put the rest in a food processor and blitz into a paste..
  2. Mix the paste, cubes of fish, Thai curry paste, spring onions and seasoning together and separate into 10 cakes..
  3. Preheat a fryer to 160 degrees.
  4. Cook the noodles according to the pack instructions. Run until cold water to cool and dry with a kitchen towel..
  5. Coat the cakes in the noodles.
  6. Drop into the fryer for two minutes until the noodles start to turn golden. Then remove for a minute, shake the basket and put back into the oil and cook until fully golden..
  7. Remove, garnish with chilli, lime and coriander. Serve with a little sweet chilli sauce on the side..

Sit the fish cakes on a piece of greaseproof paper while you prepare the others. Keep the first batch warm in the oven while you finish cooking the rest. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve sprinkled with the drained coriander. Light, crispy and bursting with flavour, these Thai fish cakes are both impressive and deceptively easy to make.

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