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150 ml Coconut milk or cow's milk
225 g Sweet potatoes, boiled and mashed
2 Tomatoes, skinned and chopped
2 tablespoons Coriander, chopped
30 ml Nuoc Mam sauce or light soya sauce,
mixed with 1 teaspoon anchovy essence
2 Eggs, lightly beaten
Rice flour or plain flour
Vegetable oil for deep frying
Garnishing
A few Lettuce leaves
2 sprigs Mint leaves
Ingredients : Serves 5-6
275 g White fish150 ml Coconut milk or cow's milk
225 g Sweet potatoes, boiled and mashed
2 Tomatoes, skinned and chopped
2 tablespoons Coriander, chopped
30 ml Nuoc Mam sauce or light soya sauce,
mixed with 1 teaspoon anchovy essence
2 Eggs, lightly beaten
Rice flour or plain flour
Vegetable oil for deep frying
Garnishing
A few Lettuce leaves
2 sprigs Mint leaves
Preparation:
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Cover the fish with the coconut milk. (If there is not sufficient, add a little water or cow's milk). Bring the milk to the boil and simmer for 10 minutes or until the fish is tender.
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Remove any skin or bones and flake the fish.
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Place the fish, potato, tomatoes and coriander in a bowl and mix well.
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Combine the Nuoc Mam sauce and egg. Add half this mixture slowly to the fish mixture so that it retains its shape.
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Add some flour if the mixture is too runny.
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Shape the mixture into small balls. Dip each ball into the remaining egg and Nuoc Mam sauce mixture and roll into the rice flour.
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Heat the oil until it is smoking and deep fry until the balls are golden brown.
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Serve hot, garnished with the lettuce and sprigs of mint.
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Date Added: 2009-03-16 Views : 59