Fish Ball deep fried [Tod-Mun-Pla-Gry] (ทอดมันปลากราย)

Ingredients

1. Clown knife fish 2 cups
2. Kaffir lime leaves minced finely 2 tablespoons
3. Fish sauce 2 tablespoons
4. Egg 1 pieces
5. Vegetable oil 1 bottle

Curry paste recipes for mixing with fish ball

1. Dired big red chili, deseeded, soaked 7 pieces

2. Red shallot peeled 2 tablespoons

3. Garlic cloves peeled 2 tablespoons

4. Lemon grass thinly minced 1 pieces

5. Galanga cut into oval shape 3 pieces

6. Kaffir lime skin minced thinly 1 teaspoon

7. Cilantro root cut 1 tabespoon

8. Pepper 1/2 teaspoon
9. Shrimp paste wrapped by banana leaves and slightly over heaten 1 teaspoon

Dipping Ingredients

1. Vinegar 1/2 cup

2. Sugar 3/4 cup

3. Fine salt 1 tablespoon

4. Red-Green chili blended finely 2 tablespoons

5. Cucumber sliced thinly 1/2 cup

6. Cilantro 1 pieces

Directions

1. To grind all curry recipes finely until well combined.

2. Mix fish meat with curry paste, egg, fish sauce, sliced kaffir lime leave and thresh all mixture about 10-15 minutes until well combined and sticky.

3. Shape into well round piece, deep fried over medium heat until turned in yellow side, remove, and drain.

Tags: Fish ball, Fried, Deep Fried, Clown Knife Fish

Papaya Salad [Som-Tum-Tha] (ส้มตำไทย)

Ingredients

1. Green papaya chopped, sliced 1 cup

2. Fresh bird chili 3-8 pieces

3. Plump tomato cut into half 2 pieces

4. Green Beans cut into 1' length 1 pieces

5. Garlic (small cloves) 1 teaspoon

6. Dried shrimp 1 tablespoon

7. Peanut roasted, peeled 1 tablespoons

8. Fish sauce 1 tablespoon

9. Lemon juice 2 tablespoons

10. Plam sugar 3 teaspoons

Directions

1. Crush slightly chilies and garlic.

2. Add green beans, plump tomato, and peanut and crush them until well mixed.

3. Taste by plam sugar, lemon juice, fish sauce.

4. Add papaya, dried shrimp and crush them until well mixed. Remove to the plate for serve. Sprinkle with peanut.

5. Serve along with fresh vegetables such as cabbage, Beans Chinese water spinach

Tags: Papaya, Salad, Papaya Salay