Title: Shrimp and Fish Cakes (Tod Mon) with Cucumber Condiment
Categories: Appetizer
Yield: 16 Servings

1	lb	Large shrimp, peeled,; * see
1	lb	Whitefish, boneless and skin
1/4	lb	Fresh green beans, trimmed -
2	ts	Chopped garlic
2		Eggs
2	ts	Thai red curry paste; ** see
1/4	c	Thai fish sauce; ** see note
4	tb	Cornstarch
1/2	ts	Sugar
1/2	ts	Black pepper
2	tb	Chopped fresh coriander; (ci
3	c	Peanut oil; for frying

Recipe by: NURPPL@NURSE.EMORY.EDU * chopped in food processor to a coarse paste ** Available in some Asian markets.

Combine all of the ingredients except for the cooking oil. Mix well and form into 3-inch round patties, 1/4 inch thick. Setting the thrmostat to 360 degrees, heat an electric skillet, placing about 1 inch of oil in the pan. Fry each patty, turning once, until golden brown. Serve with cucumber condiment that follows.

NOTES: I have always found that the shrimp/fish mixture is too gooey to work with unless I coat each blob with some plain flour as I start to form it into a patty. I've also always made smaller patties (about 1.5 inches across and 1/2 inch thick) because this size was easier to work with. Frying in a wok also works well.

(from The Frugal Gourmet On Our Immigrant Ancestors, by Jeff Smith

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