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The Secret to Serving Appetizing Crispy Thai fishcakes

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Crispy Thai fishcakes

We hope you got insight from reading it, now let’s go back to crispy thai fishcakes recipe. You can have crispy thai fishcakes using 6 ingredients and 7 steps. Here is how you achieve that.

Below are the ingridients that are needed to prepare a delicious Crispy Thai fishcakes:

  1. Provide 500 g of mixed fish/seafood (I used prawns, cod and haddock).
  2. You need 3 tsp of Thai curry paste (see recipe).
  3. You need 4 of spring onions chopped.
  4. Take 2 of egg yolks.
  5. Provide of Seasoning.
  6. Get 200 g of fine egg noddles.

Done with the ingridients? Below are the instructions on preparing Crispy Thai fishcakes:

  1. Set aside 150g fish and chop into cubes. Put the rest in a food processor and blitz into a paste..
  2. Mix the paste, cubes of fish, Thai curry paste, spring onions and seasoning together and separate into 10 cakes..
  3. Preheat a fryer to 160 degrees.
  4. Cook the noodles according to the pack instructions. Run until cold water to cool and dry with a kitchen towel..
  5. Coat the cakes in the noodles.
  6. Drop into the fryer for two minutes until the noodles start to turn golden. Then remove for a minute, shake the basket and put back into the oil and cook until fully golden..
  7. Remove, garnish with chilli, lime and coriander. Serve with a little sweet chilli sauce on the side..

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