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The preserved plums add a salty and sour taste to the shrimp and coconut cakes.
From The Big Book of Thai Curries by Vatcharin Bhumichitr. Read our review.
Ingredients
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10 ounces peeled raw shrimp, deveined and finely chopped
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3 ounces grated fresh coconut
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3 scallions, finely sliced
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1 teaspoon salt
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Oil, for deep-frying
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1 talbespoon Red Curry Paste: 10 large dried red chiles
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2/3 ounce shallots, peeled and finely chopped (about 2 tablespoons)
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1 1/2 ounces garlic, peeled and finely chopped (about 5 tablespoons)
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2 tablespoons chopped fresh galangal
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4 lemongrass stalks, finely chopped
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2 teaspoons finely chopped kaffir lime peel
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1 tablespoon finely chopped cilantro root
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1 teaspoon white peppercorns
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2 teaspoons coriander seeds
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1 teaspoon cumin seeds
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1 tablespoon shrimp paste
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PLUM SAUCE: 2 preserved plums
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1/2 cup rice vinegar
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1/2 cup sugar
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2 small fresh red chiles, finely chopped
Preparation
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1
First make the sauce. Use a fork to scrape the plum flesh from the pit. Pour the vinegar into a pan and heat gently. Add the sugar and the plum flesh, stir to dissolve the sugar, then simmer until a thin syrup forms. Pour into a bowl. Add the chiles, and set aside.
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2
Place the shrimp and grated coconut in a food processor and pulse to form a smooth paste. Transfer to a large bowl. Add the curry paste, scallions, cilantro and salt. Knead the mixture, then shape into patties about 2 inches across and 1/2 inch thick.
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3
Heat the oil in a wok or deep pan. Carefully lower in the shrimp cakes and fry until golden. Remove and drain on paper towels. Serve with the plum sauce.
Additional Info
