A popular street food dish in Thailand is Tod Mun Pla – ทอดมันปลา or Tod Man Pla (ทอดมันปลา). It is a delicious starter or snack and consists of a batter of fried finely ground fish, egg, red curry paste, lime leaf and pieces of long beans. This includes a sweet cucumber dip.
Tod Mun Pla is a traditional Thai dish popular in Thai cuisine. The dish consists of fish cakes made from ground fish (often tilapia or mackerel), herbs and spices such as red curry paste, kaffir lime leaves and green beans. The fishcakes are then deep fried until golden brown and crispy. Tod Mun Pla is often served as a snack or side dish and can be accompanied with a spicy dipping sauce made from chillies, vinegar, sugar and garlic. Loved for its flavorful combination of spices and fish, this dish is a delicious addition to any Thai meal.
Tod man pla is made from a freshwater fish (pla grai), but other types of fish are also possible. The Thai also make the fried cookies from other ingredients, such as shrimp, pork or chicken. There is also a vegetarian version prepared with corn and wheat flour. Sometimes you can choose from a spicy, savory and sweet Thai dipping sauce.
Video street food in Thailand: Thailand: Tod Mun Pla (fish cakes)
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Tod Man (Mun?) Pla. my girlfriend's favorite dish.
Very easy to make…. And delicious with a very simple sauce; Cucumber in pieces and a good shot of "Sweet Chili" from a bottle through it.
For 20 pieces of Thai fish cakes you need:
• 450 grams of white fish fillet
• 1 tablespoon Thai red curry paste
• 1 tablespoon fish sauce
• 1 egg
• 50 grams of long beans, thinly sliced
• 5 lime leaves, finely chopped
• Oil for frying
Sweet chilli sauce with Cucumber
Preparation
Remove any bones and skin from the fish and coarsely chop the fish flesh. Puree the fish in a food processor or blender. Add the curry paste, fish sauce and egg and puree everything until smooth. Spoon the mixture into a bowl and mix in the long beans and lime leaves.
Take a tablespoon of the mixture at a time and form thin, flat cookies (about 5 centimeters in diameter) with damp hands.
Heat 5-10 centimeters of oil in a wok or deep frying pan over medium heat. Check if the oil is hot by dropping a small piece of the fish mixture into it (180-220 degrees C). If it starts to sizzle immediately, the oil is hot enough.
Drop five or six fishcakes into the oil and fry them on both sides until golden brown. Remove them from the oil with a slotted spoon and drain on kitchen paper. Keep them warm while the rest is fried.
Serve hot with a cucumber dip made from slices or cubes of crispy cucumber, sweet chilli sauce, chopped peanuts, coriander and shallots
You can also buy the pasta ready-made at the market, at the fish stalls. And then just bake at home.
Tod Man Pla is always on my menu as a starter. Just like Tod Man Khung.
It's really quite tasty.