Recipe Ingredient
- 200g fish fillet, minced
- 1 piece soft bean curd (lam taufu)
- 1 tbsp corn flour
- 1 egg, lightly beaten
- 100g breadcrumbs
- (A)
- Seeded and chopped finely
- 1 red chilli
- 1 green chilli
- 2-3 daun limau purut, finely sliced
- Chopped finely
- 2 tbsp spring onions
- 2 tbsp yin sai
- Seasoning
- 1/2 tsp salt or to taste
- 1/4 tsp sugar
- 1/4 tsp pepper
- 1 tbsp Maggi concentrated chicken stock
- Dipping sauce
- 2-3 tbsp mayonnaise
- 1 cup plain yoghurt
- 2 tbsp Thai chilli sauce
- 1 shallot, chopped
- 1 tbsp oil
- 1 tomato, seeds removed and cut into small wedges
- 1 tbsp limejuice
- Dash of pepper
Instructions
- Put fish and seasoning into a mixing bowl. Add (A) and (B); mix.
- Add bean curd and corn flour to combine.
- Divide mixture into small balls and shape into round patties. Arrange patties on a tray and chill in the refrigerator for 30 minutes.
- Dip patties in beaten egg and coat with breadcrumbs. Shallow-fry patties until golden, then dish out and serve with this dipping sauce.
- To make dipping sauce: Combine all ingredients in a small mixing bowl and mix well. Chill sauce in the refrigerator before use.
