Thai Fried Chili Paste Pork and Corn Cakes Recipe

http://www.flickr.com/photos/wwny/4436716055/
http://www.flickr.com/photos/wwny/4436716055/

This is an addictive appetizer that is closely related to the more widely known Thai fish cakes. Serve these to start a Thai style dinner, or really - anytime a snack food would hit the spot.

These aren’t at all tricky to make, but you do have to mix the meat and spices together very very well, almost as if you were kneading dough. This changes the texture, making these almost rubbery (in a good way) and far removed from a meatloaf or hamburger patty consistency.

You can omit the corn if you don’t have any on hand.

Thai Fried Pork and Corn Cakes

  • 1 lb of ground pork
  • ½ cup of cooked corn kernels (preferably cut from a cooked ear of fresh corn on the cob)
  • 1 Tbls of fish sauce
  • 1/2 tsp of salt
  • 2 Tbls of Thai red chili paste
  • ¼ cup of coconut milk
  • 2 Tbls of flour
  • 2 tsps of julienned lime leaves
  • 1 egg, beaten
  • Oil for frying

Instructions

  1. Mix everything but the corn and the lime leaves together well.
  2. Knead this mixture, almost like you would need a bread dough, for a good 5 minutes. This changes the texture away from a meatball texture to a dense pork cake texture.
  3. Add the corn and the lime leaves, and knead it together just until it’s mixed well together.
  4. Form the mixture into 1 inch high patties (like little burgers)
  5. If possible, leave the patties alone in the fridge for a few hours before frying them. You can fry them right away, but this extra wait allows the flavors to comingle and further solidifies the patty for frying.
  6. To fry, heat some neutral tasting oil (vegetable oil) up for deep frying – about 370 is good. Drop the pork cakes into the hot oil in batches, making sure not to overcrowd the fryer and cook until done, about 3 or 4 minutes.
  7. Serve with sweet dipping sauce (recipe below)

Dipping Sauce for Thai Pork Cakes

  • 1/3 cup of white vinegar
  • 1/3 cup of water
  • 1 cup of white sugar
  • 1/2 tsp of salt
  • 1 or 2 Thai bird chilies, finely minced
  • 2 cloves of garlic, minced
  • About 1/2 cup of cucumber, finely chopped
  1. Boil the vinegar, water, sugar and salt together until the sugar has dissolved.
  2. Let cool, and then add the garlic and chilies. Add the cucumbers to the dip just prior to serving, so that they retain some crunch.

A very easy sweet and slightly sour dipping sauce

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Springboard 6 years ago from Wisconsin

This sounds great. Definitely can't say I've ever had these, and being one who likes to try new things, these would be a shoe-in.

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