Asian Home Cooking Thai Finger Foods

• 
• Servings
  2
• Prep
  45 m
• Cook
  45 m

Recipe By: Otao kitchen

THE MENU

• Nam Phrik Kaeng Daeng - Red Curry Paste 
• Nam Prik Pla - Thai Fish Sauce Dressing
• Tod Man Khao Pod - Corn Fritters
• Tod Mun Pla - Red Curry Fish Cakes
• Gai Tod Nam Pla - Glazed Chicken Wings 
• Hor Amok - Fish Custard In Banana Leaf

Ingredients

Nam Phrik Kaeng Daeng - Red Curry Paste 

• 8 dried Thai red chillies, rehydrated & sliced
• 3cm galangal, peeled and minced
• 2 kaffir lime leaves, minced 
• 3cm lemongrass (white part only), minced
• 1 tsp salt
• 3-4 cloves garlic, minced
• 2-3 shallots, diced 
• 3 coriander roots, washed thoroughly & sliced
• 1 tsp shrimp paste
• 2-3 TBL vegetable oil (if using a food processor)

Substitute Options

• dried red chillies - chilli flakes, chilli powder, long red chillies (be sure to adjust amounts to control the heat)
• galangal - ginger
• kaffir lime leaves - lime zest, kaffir lime zest
• shallots - red or brown onion
• coriander roots - coriander stems
• shrimp paste - fish sauce
• vegetable oil - canola oil, grape seed oil, rice bran oil

Nam Prik Pla - Thai Fish Sauce Dressing 

• 1 green chilli, sliced
• 1 garlic clove, minced 
• 2 TBL fish sauce
• 2 TBL palm sugar syrup* (equal amounts palm sugar & water)
• ½ lime, juiced 

Substitute Options

• green chilli - red chili, chilli flakes, pickled chilli
• fish sauce - soy sauce, vegan fish sauce
• palm sugar - brown sugar, raw sugar
• lime juice - lemon juice

Tod Man Khao Pod - Corn Fritters

• 1 corn cob, kernels sliced off
• 2 tsp kaeng daeng - curry paste* (recipe in previous lesson)
• 1-2 TBL egg, lightly beaten 
• 3 TBL rice flour
• ¼ tsp baking powder
• 2 kaffir lime leaves, thinly sliced 
• 500-700ml vegetable oil for frying
• pinch of salt
• 2 TBL nam prik pla* for serving (recipe in previous lesson)

Substitute Options

• fresh corn - tinned or frozen corn kernels
• kaeng daeng - fresh green curry paste, store bought red or green curry paste 
• rice flour - tapioca, potato starch, cornstarch, tempura, plain or self raising flour
• kaffir lime leaves - lime zest, kaffir lime zest
• vegetable oil - canola oil, grape seed oil, rice bran oil

Tod Mun Pla - Red Curry Fish Cakes

• 400g firm white fish, diced 
• 1 egg
• 1 TBL fish sauce
• 1 tsp cornstarch
• 2 TBL kaeng daeng* - red curry paste (recipe in previous lesson) 
• 2 snake beans, finely chopped
• handful Thai basil leaves, chopped
• 700ml-1L vegetable oil for frying

To Serve (Optional)

• 4 TBL nam prik pla* (recipe in previous lesson)
• cos lettuce leaves
• coriander sprigs

Substitute Options

• white fish - basa, rockling, snapper, barramundi, monkfish
• fish sauce - vegan fish sauce, soy sauce, pinch salt
• cornstarch - tapioca, potato starch, rice flour
• kaeng daeng - fresh green curry paste, store bought red or green curry paste 
• snake beans - green beans
• Thai basil - coriander, sweet basil
• vegetable oil - canola oil, grape seed oil, rice bran oil
• coriander - Thai basil, mint
• cos lettuce - iceberg, butter lettuce

Gai Tod Nam Pla - Glazed Chicken Wings 

• 250g chicken wings, jointed & tips removed 
• 3 TBL nam prik pla* (recipe in previous lesson)
• 1 TBL palm sugar syrup* (recipe in previous lesson)
• 700ml vegetable oil for frying

Batter

• 100g rice flour
• 2 TBL (18g) tempura flour
• 90ml water

Optional Garnishes 

• coriander sprigs
• crushed peanuts  

Substitute Options

• chicken wings - any part of chicken cut into suitable sizes for frying
• palm sugar - brown sugar, raw sugar
• vegetable oil - canola oil, grape seed oil, rice bran oil
• rice flour - tapioca, cornstarch, tempura, plain or self raising flour
• tempura flour - plain flour
• coriander - mint, Thai basil
• peanuts - crispy shallots, sliced chilli, sesame seeds

Hor Amok - Fish Custard In Banana Leaf

• banana leaves for lining the moulds
• 400g firm white fish
• 2 tsp palm sugar
• 2 TBL kaeng daeng - curry paste* (recipe in previous lesson)
• 1 egg, chilled
• 2 TBL fish sauce 
• 120ml coconut milk, chilled
• 60ml coconut cream 
• 1 TBL rice flour 
• bunch Thai basil leaves 
• 2 kaffir lime leaves, thinly sliced 
• 1 red chilli, de-seeded & thinly sliced  

Substitute Options

• banana leaves - baking paper, cooking spray
• white fish - basa, rockling, snapper, barramundi, monkfish
• palm sugar - brown sugar, raw sugar
• kaeng daeng - fresh green curry paste, store bought red or green curry paste 
• fish sauce - vegan fish sauce, soy sauce, pinch salt
• coconut milk and cream are interchangeable
• rice flour - tapioca, cornstarch, potato starch
• Thai basil - coriander, sweet basil
• kaffir lime leaves - lime zest, kaffir lime zest, Thai basil, coriander, mint
• red chilli - green chilli

Nam Phrik Kaeng Daeng - Red Curry Paste

This curry paste is an integral part of Thai cuisine. It is used as a flavourful base for a whole assortment of curries, fried dishes and marinades.

Makes - 3-4 TBL

Active time - 30-45 minutes

Total time - 2-3 hours or overnight  

Ingredients 

• 8 dried Thai red chillies, rehydrated & sliced
• 3cm galangal, peeled and minced
• 2 kaffir lime leaves, minced 
• 3cm lemongrass (white part only), minced
• 1 tsp salt
• 3-4 cloves garlic, minced
• 2-3 shallots, diced 
• 3 coriander roots, washed thoroughly & sliced
• 1 tsp shrimp paste
• 2-3 TBL vegetable oil (if using a food processor)

Method

1. To rehydrate the chillies, soak in boiling water for 1-2 hours or cold water overnight 
2. Ensure all the ingredients are minced or chopped as finely as possible, especially the galangal, lemongrass and lime leaves as they are tough, fibrous ingredients. This will make for lighter work if using a mortar and pestle and will prevent damaging the blades of your food processor or blender.
3. If you have a really heavy mortar and pestle you can skip chopping the softer ingredients like garlic, shallots and coriander stems.
4. To make the paste, combine all ingredients in a food processor or mortar and pestle. If using a food processor, add 2-3 TBL of vegetable oil to help pulverise the ingredients.
5. Pound or blend the ingredients until a thick paste is achieved.

Nam Prik Pla - Thai Fish Sauce Dressing

Nam prik pla is famous Thai condiment that can be used as a dipping sauce or dressing. This recipe is flavour packed and will compliment many street food dishes featured in these lessons. The amount of chilli and garlic can be altered to suit your spice tolerance.

Serves - 2-4

Active time - 15 minutes 

Total time - 15 minutes  

Ingredients

• 1 green chilli, sliced 
• 1 garlic clove, minced 
• 2 TBL fish sauce
• 2 TBL palm sugar syrup*
• ½ lime, juiced 

Method

1. To make the palm sugar syrup, dissolve equal amounts of palm sugar and water together over a medium heat. In this recipe we used 250g of each, however you can do smaller amounts. It will keep in the fridge for months.  
2. To make the nam prik pla, combine all the ingredients together in a bowl.

Tod Khao Man Pod - Corn Fritters

These corn fritters are a study in texture. A crunchy lattice of thin rice flour batter suspends sweet kernels of corn. A backdrop of herbal flavours from the punchy curry paste makes this entree and unforgettable dish. 

Serves - 2 

Total time - 30 minutes 

Active time - 30 minutes 

Ingredients

• 1 corn cob, kernels sliced off
• 2 tsp kaeng daeng - curry paste* (recipe in the previous lesson)
• 1-2 TBL egg, lightly beaten 
• 3 TBL rice flour
• ¼ tsp baking powder
• 2 kaffir lime leaves, thinly sliced 
• 500-700ml vegetable oil for frying
• pinch of salt
• 2 TBL nam prik pla* for serving (recipe in previous lesson)

Method

1. Combine the corn, curry paste, egg, rice flour, baking powder and half the kaffir lime leaves in a bowl. Reserve the other shredded lime leaves for garnish.
2. Mix well until a homogenous batter forms.
3. Using scissors, cut four 8x8cm squares of baking paper.
4. Pour 500-700ml vegetable oil into a heavy-bottomed pot over medium heat and line a plate with paper towels for draining.
5. Divide the corn mixture onto the squares of baking paper, shaping little patties. 
6. Once the oil temperature reaches 170-175C, place a piece of baking paper and corn patty onto a slotted spoon or spider. Gently lower the patty into the oil and repeat the process with the remaining fritters. 
7. Using tongs, remove the baking paper from the oil once the fritter has set a little. 
8. Fry for 2-3 minutes on each side or until the fritters are golden brown.
9. Remove from the hot oil, drain on paper towels and season with a pinch of salt before serving. 
10. Garnish with kaffir lime leaves and a side of prik nam pla* for dipping.

Tod Mun Pla - Red Curry Fish Cakes

These fish cakes are deliciously moreish but simple to prepare. Snapper, barramundi, basa, rockling or monkfish are perfect for options to use in this recipe. If you can't find snake beans, substitute green beans, increasing the amount to 6 or 8.

Serves - 4-6 (makes 15-20 fish cakes)

Active time - 20 minutes

Total time - 30 minutes 

Ingredients

• 400g firm white fish, diced 
• 1 egg
• 1 TBL fish sauce
• 1 tsp cornstarch
• 2 TBL kaeng daeng* - red curry paste (recipe in previous lesson) 
• 2 snake beans, finely chopped
• handful Thai basil leaves, chopped
• 700ml-1L vegetable oil for frying

To Serve (Optional)

• 4 TBL nam prik pla* (recipe in previous lesson)
• cos lettuce leaves
• coriander sprigs

Method

1. Place all ingredients (except the vegetable oil) into a food processor. Blend for 2-3 minutes until a smooth, opaque paste forms. Transfer the mixture into a bowl. 
2. Prepare a large tray lined with baking paper, a bowl of cold water and a spoon. 
3. Using one hand, scoop up some fish paste into your palm. Bring together the tips of your thumb and index finger and squeeze some the fish paste through. with your other hand, dip the spoon into the water and use it to scrape off a ball of fish paste. Place it on the prepared baking tray.
4. Repeat this process and portion the fish into 15-20 little balls. 
5. Moisten your hands with some water and lightly shape the balls into small patty shapes. An easy way to do this is to roll a piece between your hands and gently press together. Repeat until you have shaped all the patties.
6. Pour the vegetable oil into a saucepan over medium heat and set up paper towels on a plate for draining.
7. When the oil reaches 160-170C, fry the fish cakes for 2-3 minutes on each side until they puff up and turn golden brown. You may need to do this in batches.
8. Remove with a slotted spoon or spider and drain on paper towel.
9. Serve with lettuce, coriander and a nam prik pla* dipping sauce. 

Gai Tod Nam Pla - Glazed Chicken Wings

These indulgent wings are finger licking yum and are perfect to accompany an ice-cold beer! To ensure the chicken is cooked before serving, the temperature should read at least 73C when probed with a thermometer. If you cannot find tempura flour, substitute plain flour. 

Serves - 2

Active time - 30 minutes 

Total time - 3 hours or overnight

Ingredients 

• 250g chicken wings, jointed & tips removed 
• 3 TBL nam prik pla* (recipe in previous lesson)
• 1 TBL palm sugar syrup* (recipe in previous lesson)
• 700ml vegetable oil for frying

Batter

• 100g rice flour
• 2 TBL (18g) tempura flour
• 90ml water

Optional Garnishes 

• coriander sprigs
• crushed peanuts 

Method

1. To make the palm sugar syrup, dissolve equal amounts of palm sugar and water together over a medium heat. In our previous recipe we used 250g of each, however you can do smaller amounts. It will keep in the fridge for months.  
2. Combine the palm sugar syrup* and nam prik pla* to create a marinade. 
3. Add 2 TBL of the marinade into a bowl with the chicken wings and mix well. Cover and place in the fridge for 3 hours or overnight. Reserve the remaining marinade.
4. After 3 hours, make the batter by mixing the rice flour, tempura flour and water together in a bowl and set aside. 
5. To deep-fry, add the vegetable oil into a heavy bottomed pot over medium heat until it reaches 170C. Set up paper towels on a plate for draining.
6. Dip the chicken wings in the batter until they are thoroughly coated. Before frying, allow some of the excess batter to drip off.
7. Carefully lower each wing into the hot oil and deep-fry for 5-6 minutes until crispy and golden brown. Remove, drain on paper towel and set aside. 
8. Heat a heavy-bottomed frypan over medium heat and pour in the remaining marinade. Add the chicken wings and cook until the sauce reduces to a syrupy consistency, stirring and turning occasionally. 
9. Serve and garnish with crushed peanuts and sprigs of coriander.

Hor Amok - Fish Custard in Banana Leaf

Snapper, barramundi, basa, rockling or monkfish are great options to use in this fragrant, delicious recipe. If you can't find banana leaves, you can line the moulds with baking paper or cooking oil spray. 

Serves - 4 

Active time - 15 minutes 

Total time - 30 minutes plus curry paste making 

Ingredients 

• banana leaves for lining the moulds
• 400g firm white fish
• 2 tsp palm sugar
• 2 TBL kaeng daeng - curry paste* (recipe in previous lesson)
• 1 egg, chilled
• 2 TBL fish sauce 
• 120ml coconut milk, chilled
• 60ml coconut cream 
• 1 TBL rice flour 
• bunch Thai basil leaves 
• 2 kaffir lime leaves, thinly sliced 
• 1 red chilli, de-seeded & thinly sliced 

Method

1. Prepare a large steamer basket with simmering water and line 4-6 bowls or moulds small enough to fit inside with banana leaves or baking paper. Alternatively, you can use a little cooking oil to grease the bowls.
2. Divide the fish into two sections and dice one half finely and the other into 2-3cm bite size chunks. Reserve the larger pieces for later.
3. Place the finely diced fish into a food processor along with the palm sugar, curry paste, egg, fish sauce and coconut milk. Puree for 2-3 minutes or until the mixture becomes smooth and opaque. Set aside.
4. Combine the rice flour and coconut cream together until a thick paste forms and set aside.
5. Place a few Thai basil leaves into each lined bowl, followed by a few slices of fish. Layer 2-3 TBL of fish puree over the top and repeat the process by adding more Thai basil, the remaining slices of fish and finish with the puree.
6. Flatten down the blended fish and spoon a little coconut paste on top of each mould. 
7. Carefully place the custards into the prepared steamer basket and steam covered for 15 minutes. You may need to do this in batches if your basket only has one tier. 
8. To serve, garnish with shredded kaffir lime leaves and chilli.

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Printed From otaokitchen.com.au 11/21/2024