THAI-STYLE SEA SCALLOP CAKES
This version of the Thai appetizer tod mun is not completely authentic, but it is pretty faithful to the flavors of the original. Makrut lime leaf provides the unique floral, citrusy flavor. The lime leaf is not absolutely necessary in this recipe, but it's a bit of a pity to leave it out. The leaves are available, if not from your local Asian grocery, then online. Most tod mun recipes call for any white-fleshed fish, but this recipe calls for sea scallops, which give the cakes a wonderful texture.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the dipping sauce: Combine all ingredients in a small bowl.
- Make the sea scallop cakes: Put the sea scallops in the bowl of a food processor. Add the salt, pepper, fish sauce, garlic and ginger. Process to a fine-ground paste, about 1 minute.
- Add the scallions, chile, cilantro, makrut lime leaves and egg. Pulse a few times to combine well. The paste can be transferred to another container and refrigerated until ready to cook, up to a day ahead.
- Pour peanut or coconut oil to a depth of 1/4 inch into a wide skillet and turn the heat to medium high. When the oil is hot, carefully add the fish cake mixture in large spoonfuls. Fry in batches if necessary to avoid crowding. Adjust the heat to allow the cakes to brown gently for about 3 minutes, then flip them. Flatten them gently with a spatula and cook for 2 to 3 more minutes. Drain on absorbent paper, then serve hot, with the dipping sauce.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 8 grams, TransFat 0 grams
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Anas Anaas
[email protected]These cakes were delicious! I loved the combination of flavors and textures.
Avinesh
[email protected]I'm not a huge fan of seafood, but I really enjoyed these cakes. They were very flavorful and had a great texture.
Ssegawa Kevin
[email protected]These cakes were a bit bland for my taste. I think I would add more seasoning next time.
Asad Nahri
[email protected]The recipe was easy to follow, and the cakes turned out great! I'm definitely adding this recipe to my regular rotation.
U Iewj
[email protected]Overall, I thought these cakes were very good. I would definitely make them again.
Jennifer Alongi
[email protected]These cakes were a bit too oily for my taste. I think I would drain the scallops more thoroughly next time.
Inday Wanda
[email protected]I love the crispy texture of these cakes. They're the perfect appetizer or snack.
The Boss YT
[email protected]The cakes were easy to make, and they turned out beautifully. I was really impressed with how well they held together.
saeedomar ahmadi
[email protected]These cakes were a bit too spicy for my taste, but they were still very good. I think I would use less chili paste next time.
Qadeer Tanoli
[email protected]I'm not usually a fan of seafood, but these sea scallop cakes changed my mind! They were so delicious, and I loved the combination of flavors. I will definitely be making them again.
Chris B
[email protected]These Thai-style sea scallop cakes were a hit at my dinner party! The flavors were incredible, and the cakes were perfectly crispy on the outside and tender on the inside. I served them with a sweet chili sauce, and they were a huge success.