Text 25033, 96 rader
Skriven 2012-05-19 16:35:00 av JIM WELLER (1:123/140)
Ärende: wok 1
=============
Since we have been talking about stir fries...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Thai Shrimp Cakes With Sweet Chili Sauce
 Categories: Thai, Shrimp, Chilies
      Yield: 4 servings

      2 lb Peeled shrimp, cold
      4 lg Cloves garlic, peeled and
    Minced
  1 1/2 ts Kosher salt
      3    Cilantro roots or
      3 tb Finely-chopped cilantro
    Stems
      1 ts Ground white pepper
  1 1/2 ts Baking powder
      2 c  Japanese-style bread crumbs
      2 qt Vegetable oil

  A wonderful dish that is overshadowed by its better-known curried
  cousin Thai deep-fried curried fish cakes The Thai people have a
  saying that likens something unfairly regarded as less deserving of
  attention as "child(ren) of the mistress." I've always felt that
  these shrimp cakes must feel like children of a minor wife
  sometimes.

  The secret to achieving the light, bouncy texture, which is one of
  the hallmarks of good fish/shrimp cakes, lies in the way the meat is
  prepared. In most cases, forcemeat, what the paste for these shrimp
  cakes essentially is, uses some sort of binder in the form of starch
  and/or egg whites. The Thai people traditionally achieve a similar
  result by grinding and kneading the ground meat in a mortar thereby
  turning it into a smooth, sticky paste. This is also the method
  employed in the original recipe.

  To keep things simple, no starch or egg whites are used here. I,
  however, have taken the liberty of adding a little bit of baking
  powder to lighten the texture of the fried cakes. It's not a
  traditional ingredient, but one that, interestingly enough, is used
  by a couple of Bangkok-based restaurant cooks who have shared with
  me this trade secret used in similar applications. Also, instead of
  using a mortar, I achieve the desired firm, bouncy texture by giving
  the cold shrimp meat a few extended whirls in a food processor.

  Coating the shrimp cakes with panko, Japanese-style bread crumbs, of
  course, is neither traditional nor required. Many restaurants in
  Thailand do this, though, and I thought it has given this dish a
  nice modernized touch.

  In Thailand, these cakes are paired with Chinese-style plum sauce, I
  prefer to serve them with Thai sweet chili sauce.

  1 Add shrimp garlic, salt, cilantro, white pepper, and baking powder
  to bowl of food processor. Pulse until smooth paste is formed,
  scraping down sides of bowl as necessary. Run processor continuously
  until mixture becomes smooth and sticky, about 15 seconds. Transfer
  shrimp mixture to a large bowl and refrigerate it for at least 10
  minutes.

  2 Place bread crumbs in a shallow pie plate. Heat oil in a Dutch
  oven or wok to 325 F as registered on an instant read or deep-frying
  thermometer.

  3 Roughly divide the shrimp mixture in the bowl into four equal
  portions. Divide each portion again into four portions to form 16
  equal piles.

  4 Form each portion of shrimp mixture into a patty about 3 1/2
  inches in diameter. Roll each patty in the bread crumbs and gently
  lower it into the hot oil. The shrimp cakes puff up quite
  considerably in the oil, so make sure you don't overcrowd your
  frying vessel.

  5 Flip the shrimp cakes over a few times while they're frying. Once
  they're golden brown, fish them out onto a paper towel-lined plate.

  6 Serve the shrimp cakes immediately with Thai sweet chili sauce.

  This recipe is from one of the first standardized cookbooks ever
  published in Thailand by Than Phu-ying (Lady) Plian Phasakorawong

  Posted by: Leela Punyaratabandhu

  From: Serious Eats

MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)