|YIELDS: 2 Servings||PREP TIME: 15 mins||COOK TIME: 4 mins||TOTAL TIME: 19 mins|
Tod man koong are delightful little prawn cakes flavored with coriander and fried until golden brown. Make a big batch of these and serve them up with pineapple sauce or sweet chili sauce!
1 clove garlic, peeled
1 piece fresh coriander root and stem or 2 tsp dried coriander
3 ½ oz prawn or shrimp meat, minced
½ an egg white
½ tbsp tapioca flour
1 oz sweet corn kernels
½ cup white bread crumbs
½ tbsp light soy sauce
½ tbsp oyster sauce
1 tsp sugar
1 tsp red curry paste
¼ tsp ground white pepper
1 piece kaffir lime leaf
Vegetable oil for frying
Pineapple sauce for serving
Mortar and pestle or small food processor
- In a mortar, pound the garlic and coriander into a paste.
- Add the egg white and minced prawn and mix until they are a homogenous paste.
- Add the white pepper, tapioca flour, coriander, garlic paste, soy sauce, oyster sauce, and sugar. Stir well in a circular motion.
- Add the corn kernels, red curry paste, and kaffir lime leaf. Mix well.
- Alternatively, combine the above ingredients in a small food processor and pulse until a thick paste is formed.
- Take about 1 ¾ oz of the mixture, roll it in the breadcrumbs, and flatten into a disc.
- Repeat until you have used up all of the mixture (it should make 5-6 pieces).
- Fry in several inches of vegetable oil, heated to 350°F, for 3-4 minutes, until golden brown.
- Remove from the oil and drain on paper towels.