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Croquettes Thaï

Serves : 4 people
Preparation : 1 hour
Cooking : 15 minutes
Wait : 30 minutes

Ingredients

Instructions

  • Coarsely chop the cilantro leaves. Set the stems aside for the sauce.
    Peel, core, and coarsely chop the onion.
  • In a mixing bowl, combine the cornstarch, turmeric, fish sauce, egg, cilantro leaves, curry paste, and onion.
  • Place the raw fish, cut into large pieces, in a food processor and pulse for 20 seconds on high speed.
    Add the contents of the bowl and chop for another 10 seconds, until the mixture is smooth and well combined.
    Don’t over-chop, or the croquettes will lose their texture when cooked.

  • Place the dough in a mixing bowl and let it rest in the refrigerator for at least 30 minutes.
  • Take advantage of this break to prepare the sauce!
    Add all the ingredients listed for the sauce to a small bowl or ramekin, stir well, cover, and refrigerate.
  • After washing and drying the lettuce, arrange the leaves flat and fanned out on a large platter.
    Cut the lime into wedges and arrange them around the edge of the platter.
  • Take the dough out of the fridge and shape it into rounds about 5 cm wide and 1 cm thick.
    The Chef’s Tip
    You can use a cookie cutter or a pastry ring to make perfectly round rounds.

  • Heat the oil in a heavy skillet.
    Fry the croquettes in several batches and place them on paper towels to drain.
  • Place the fish cakes in the center of the dish and serve immediately.
    Each guest should squeeze some lime juice over their fish cake, wrap it in a lettuce leaf, dip it in the sauce, and then enjoy!
  • How to store your cooking oil
    • Personally, I use a to strain the frying oil, and then I store it in the fridge. That way,
      I can use it for several more frying sessions!