• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
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Recipe Ingredient

  • 200g fish fillet, minced
  • 1 piece soft bean curd (lam taufu)
  • 1 tbsp corn flour
  • 1 egg, lightly beaten
  • 100g breadcrumbs
  • (A)
  • Seeded and chopped finely
  • 1 red chilli
  • 1 green chilli
  • 2-3 daun limau purut, finely sliced
  • Chopped finely
  • 2 tbsp spring onions
  • 2 tbsp yin sai
  • Seasoning
  • 1/2 tsp salt or to taste
  • 1/4 tsp sugar
  • 1/4 tsp pepper
  • 1 tbsp Maggi concentrated chicken stock
  • Dipping sauce
  • 2-3 tbsp mayonnaise
  • 1 cup plain yoghurt
  • 2 tbsp Thai chilli sauce
  • 1 shallot, chopped
  • 1 tbsp oil
  • 1 tomato, seeds removed and cut into small wedges
  • 1 tbsp limejuice
  • Dash of pepper

Instructions

  1. Put fish and seasoning into a mixing bowl. Add (A) and (B); mix.
  2. Add bean curd and corn flour to combine.
  3. Divide mixture into small balls and shape into round patties. Arrange patties on a tray and chill in the refrigerator for 30 minutes.
  4. Dip patties in beaten egg and coat with breadcrumbs. Shallow-fry patties until golden, then dish out and serve with this dipping sauce.
  5. To make dipping sauce: Combine all ingredients in a small mixing bowl and mix well. Chill sauce in the refrigerator before use.

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