Best Thai Sea Scallop Cakes Recipes

THAI-STYLE SEA SCALLOP CAKES

Thai-Style Sea Scallop Cakes image

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

Ingredients

1/4 cup rice wine vinegar
1/4 cup brown sugar
2 or 3 tiny Thai chiles, red or green, thinly sliced
2 tablespoons chopped or crushed roasted unsalted peanuts
2 teaspoons fish sauce
1 teaspoon grated ginger
1 pound sea scallops, or 1/2 pound sea scallops plus 1/2 pound halibut, cod or other firm white-fleshed fish
1/2 teaspoon salt
1/2 teaspoon black or white pepper
2 teaspoons fish sauce
2 small garlic cloves, smashed to a paste with a little salt
1 (2-inch) piece ginger, peeled and grated
6 scallions, thinly sliced
2 teaspoons finely chopped serrano or jalapeño chile, or to taste
1/2 cup cilantro leaves and tender stems, roughly chopped
4 makrut lime leaves, slivered thinly
1 small egg, lightly beaten
Peanut or coconut oil for frying

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

THAI SEA SCALLOP CAKES

THAI SEA SCALLOP CAKES image

Yield 4 to 6 People

Number Of Ingredients 19

Ingredients

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