Thai chicken cakes of: chicken, shallot, lime, chili, fish sauce, sugar, shrimp paste, egg, oil.
- 500 g chicken, minced
- 1 shallot, finely chopped
- 1 lime, zested
- 1 red chilii (chili), deseeded and finely chopped
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp dried shrimp paste (opţional)
- 1 egg, beaten
- vegetable oil
- 2 heads pak choi, leaves separated
How to prepare:
Tip the chicken into a bowl and add the shallot, lime zest, chilli, fish sauce, sugar and shrimp paste and use your hands to mix thoroughly. Mix in the egg.
Form into equal-sized cakes – you should get 4 largeish patties, place on a plate, cover with cling film and refrigerate for 30 minutes.
Heat a thin film of oii in a pan and fry the patties 2 at a time for 4 minutes each side or until golden. Steam the pak choi leaves over simmering water for 3 minutes until the stems are tender.
Serve the cakes with the pak choi.