The preserved plums add a salty and sour taste to the shrimp and coconut cakes.
From The Big Book of Thai Curries by Vatcharin Bhumichitr. Read our review.
- 10 ounces peeled raw shrimp, deveined and finely chopped
- 3 ounces grated fresh coconut
- 3 scallions, finely sliced
- 1 teaspoon salt
- Oil, for deep-frying
- 1 talbespoon Red Curry Paste: 10 large dried red chiles
- 2/3 ounce shallots, peeled and finely chopped (about 2 tablespoons)
- 1 1/2 ounces garlic, peeled and finely chopped (about 5 tablespoons)
- 2 tablespoons chopped fresh galangal
- 4 lemongrass stalks, finely chopped
- 2 teaspoons finely chopped kaffir lime peel
- 1 tablespoon finely chopped cilantro root
- 1 teaspoon white peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon shrimp paste
- PLUM SAUCE: 2 preserved plums
- 1/2 cup rice vinegar
- 1/2 cup sugar
- 2 small fresh red chiles, finely chopped
- 1 First make the sauce. Use a fork to scrape the plum flesh from the pit. Pour the vinegar into a pan and heat gently. Add the sugar and the plum flesh, stir to dissolve the sugar, then simmer until a thin syrup forms. Pour into a bowl. Add the chiles, and set aside.
- 2 Place the shrimp and grated coconut in a food processor and pulse to form a smooth paste. Transfer to a large bowl. Add the curry paste, scallions, cilantro and salt. Knead the mixture, then shape into patties about 2 inches across and 1/2 inch thick.
- 3 Heat the oil in a wok or deep pan. Carefully lower in the shrimp cakes and fry until golden. Remove and drain on paper towels. Serve with the plum sauce.