As street food, at happy hour or on a picnic, this Thai must has become the new trendy dish for summer!
For 6 persons
10 min of preparation
1 h of refrigeration
10 min of cooking
In a mixing bowl, assemble the fish, the squid, the egg, the flower, the chemical yeast, combava leaves, the sugar, the curry paste, the nuoc-mâm sauce, the coriander, a little bit of salt and. Mix until you get a paste, then let it sit in the icebox for an hour.
Humidify your hands and pick up equivalent of a big tablespoon of paste. Roll in into a ball in your hands and flatten slightly. Repeat the operation until there is no paste left and little by little place the paste balls on a sheet of sulfurized paper.
Heat a little oil in a big pan, then cook the fritters for 2 to 3 min on each side. Serve immediately with a soft pimento sauce of nuoc-mâm sauce.
You can replace this fish by shrimp or shredded pork meat. You can also add into the paste 2 or tablespoon of grated coconut.
Also discover home-made gyozas.