THAI SEA SCALLOP CAKES

THAI SEA SCALLOP CAKES image

Yield 4 to 6 People

Number Of Ingredients 19

Previous Next

Dipping Sauce
1/4 Cup Rice Vinegar
Brown Sugar to Taste
2 or 3 Thai Bird Chiles
2 TBS chopped unsalted peanuts
2 TSP Fish Sauce
1 TSP grated ginger
Fish Cakes
1 pound Scallops or 1/2 pound scallops and 1/2 pound firm white fish
1/2 TSP sea salt
1/2 TSP white pepper
2 TSP fish sauce
2 cloves garlic mashed
2 inch piece of ginger grated
6 scallions chopped
Bird Chiles to taste chopped finely
1/2 cup chopped Cilantro
4 Kaffir leaves chopped
1 small egg

Steps:

To make dipping sauce, combine all ingredients in a small bowl Put fish and or Scallops in food processor with salt, pepper,fish sauce,and ginger. Process to a fin-ground paste. Add scallions, chiles, cilantro, kaffir lime leaves and egg. pulse a few times to mix well. Heat pan with a 1/4 inch of peanut oil and drop spoonfuls of fish batter into oil and cook until browned on each side about 3 minutes on first side then flip for 2 minutes more. Drain on paper towles and serve warm with dipping sauce