This Thai fish cake is large, with a tender bouncy texture that bursts with juicy flavour when bit.
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Has bold sweet savoury spicy herbal flavours, and pairs well with most dishes.
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It's made with minced fish paste, egg whites, long beans, cumin seeds, coriander seeds, peppercorn, salt, red chili, galangal, lemongrass, kaffir lime leaf, coriander root, shallots, garlic, and shrimp paste.
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Everything is pounded / blended together until it forms a paste, which is then shaped into circles and deep fried.
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Nangfa Thai Kitchen
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