Shrimp cakes

Fresh raw shrimp from the fjord not far from where I live is a not in abundance, you have to special order them from the fisherman. Here in Norway these shrimp are cooked right away and sold cooked. I ordered some fresh raw shrimps because I wanted to try to make other dishes than just eating the cooked shrimps au naturel with mayones, dill and lemon on baguette or some other nice rolls. Don’t get me wrong I love the Norwegian way of eating these nordic shrimps
Being asian I wanted to make shrimp cakes,  in this country where I grew up it more common with fish cakes, so if you want other kind of seafood cakes you have to make them yourself.
Snack or appetizers for 4
500 g shrimps
4 cloves minced / crushed garlic
A handful chopped fresh coriander
1 tsp salt
desired amount of finely chopped chili pepper
For breading
1 slightly beaten egg
1-2 dl panko crumbs or other breadcrumbs
Oil for frying
I used coconut oil, which gave them a light coconut flavor.
if you do not have coconut oil as you can add desiccated coconut with the bread crumbs
Sweet chili saus recipe HERE, but you can use store bought.
Salad
3 grated carrots
equivalent amount of grated daikon.
You can also use green papaya or finely grated cabbage.1 clove crushed garlic
5 tablespoons fish sauce
1-2 tablespoons sugar
juice of 2/3 lime.
Mix garlic, fish sauce, sugar and lime juice in a bowl.
Grate the vegetables and add the sauce with the vegetables.
Chop all the ingredients for the shrimp cakes together to make the shrimp cake mince.
Make shrimp patties, dip it in beaten eggs and bread them in panko crumbs.
Fry the cakes in a little oil on medium heat on both sides until they are golden.
Serve with sweet chilli sauce and salad.

Tom Yum Goong

I have no knowlege of Thai food exept that I love eating it, and of course I have to try to make some of the dishes I have eaten. This time I am trying to make Tom Yum Goong a spicy sour soup commonly eaten in Thailand and Laos.

Tom Yum Goong is the most well-known variety of the Tom Yum soups and makes use of shrimp as the main ingredient of the dish, but you may also use firm flesh fish, Tom Yum Taleh, or chicken,Tom Yum Gai..

I cheated this time and used ready-made Tom Yum paste, just to try out making the dish. I followed the instructions on the paste tub. It wasn’t to bad, but I think next time I am going to try make it from scratch.

Dinner for 4
1 liter water
100 g Tom Yum paste
30 g galangang
60 g lemmongrass
100 g mushrooms
500 g shrimps
3 tablespoons fish sauce
3 tablespoons lime juice
8 kaffir leaves

Combine water, paste, galangang, lemongrass and kaffir lime leaves in a sauce pan and boil. Reduce the heat to low heat and add the shrimp and mushrooms, add fish sauce and lime juce.

Eat with rice or noodles.

Larb moo, lovely minced meat salad

TV can be a source for inspiration, after watching a re-run of DDD, I had to make this dish.

Larb (ลาบ) is a mince meat salad, and regarded as the national dish of Laos, but this dish is also known as a Thai dish from the north-eastern region of Isan.

The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice for texture, and an assortment of fresh herbs to bring it all together.

I served the larb with lettuce leaves and a papaya slaw, for recipe go HERE

Larb 4 agj

1 dl chopped shallots

2  shredded garlic cloves

1 tablespoon of chili flakes

400 grams  minced pork

1 tablespoon of palm sugar

1 tablespoon of fish sauce

1/2 tsp Sriracha sauce, how much depends om the heat you want

1 – 2 limes

long leafed coriander or regular coriander

3 – 5 spring onions (green onions)

About 20 leaves or so of fresh mint

Iceberg lettuce or hearts of romaine leaves

First step is to make the toasted rice (khao kua ข้าวคั่ว).

khao kua 1 agj

Fry uncooked sticky rice in a dry frying pan on low to medium heat, Stir continuously, roast the rice until it turns from white to golden-yellow and fragrant, almost like popcorn . It takesabout 15 minutes or so.

Once the rice is finished roasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder or use a blender or food processor. Put your toasted sticky rice powder in a bowl aside.

Larb (ลาบ)
Saute shallots, garlic in a pan with oil, when the onions are glossy, add the chili flakes and stir before you add the minced pork.
Larb5 agjFry the pork, breaking it into small minced pieces, until it’s cooked and add a large spoonful of crunchy sticky rice
Take the pork off the heat, and add palm sugar, fish sauce, Sriracha sauce and squeeze in the lime juice.
Give the pork and the seasoning a quick stir, pluck about 20 or so of mint leaves off the stem. Throw everything into the saucepan with the pork.
 –
Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
 –
Taste test. See if it needs more fish sauce for saltness, lime juice, or chili flakes. Get it the way you want it.
 –
Serve this with a green papaya salad or the papayaish slaw I made.
Papaya salad 1 agj
Place a large spoonful of larb in a lettuce leaf, top with papaya salad fresh herbs and more crunchy rice.
2016-02-08 16.12.48 larb 7 agj

Thai fishcakes with mango rice and sweet chili sauce

Tasty and mildly spicy fish cakes served with sweet mango rice is a must try if you haven’t yet.
1 kg/1 lb Pollock or any other white fish cut into small cubes
1/2 chopped onion
2 teaspoons grated ginger
1/2 lime
2 tablespoons chopped cilantro
2 tablespoon chopped parsley
4 cloves minced garlic
finely chopped chili( use as much as you want)
1/2 teaspoon sugar
2 tablespoons soy sauce
 –
Combine everything in a food processor and chop to a mince.
Make patties and fry in a pan with some oil.
Eat this with a light green salad, rice with mango and sweet chilli sauce. If you want to make the sweet chilli sauce yourself look HERE for recipe. Super easy and quick to make
For 2 cups of cooked rice I use
1 sweet ripe mango that is still a little firm.
Cut the mango in little cubes and mash 1/4 of it add the rice to the mango an mix.

 

Sweet chili sauce

Do you use store bought or homemade chili sauce?
I googled recipes and experimented until it had the taste I like. The sauces heat may vary depending on what type of chilies you use.
150 g chilis, you can use sweet peppers to make the sauce milder
2 dl white wine vinegar
2 dl sugar
4 tbs fish sauce
3 tbs sherry
4 coves of pressed garlic
2-3 tps corn starch in a little cold water
Clean the chilis you want to use and put all the seed in a cooking pot, then finely chop the chilis and add them to the pot with the seeds.
Add the rest of the ingredients with the chilis and cook to a boil, then reduce the heat to medium and let the sauce simmer for about 10 minutes. Remember to be careful breathing close to this concoction, the chilis and vinegar are really a sinus cleanser.
While the sauce is simmering add the cornstarch and water mixture and let it cook until the sauce thickens.
Remove the sauce from the heat and taste. You are supposed to taste sweetness, then tartness, then heat and the salty notes.

Not sweet enough add sugar, not hot enough add chilis and so on. Pour the sauce in sterile jars for storage or use it right away.

I used my sauce with som fish nuggets.