Tod Mahn Pla – Thai Fish Cakes
For the pickle salad, combine sugar, distilled vinegar, water, salt, garlic and chilis into a saucepan. Simmer on medium heat until the sugar dissolves and the vinegar cooks down.
Add to shaved shallots and cucumber and let sit.
To make the fish cakes, in a food processor, combine the fish, tapioca starch, egg yolks, red curry paste, sugar, and fish sauce. Pulse until the mixture is thick and pasty.
Add green beans and one or two pinches of lime leaves for texture, then gently mix. Then set the mixture aside for 20-30 minutes.
In a large pot, bring the oil to 350° - 375°. Roll the fish balls, leaving a thumb-sized indent to accommodate for the expansion of the fish cake when cooking.
Cook the fish cakes in the oil until golden brown. Remove finished cakes from oil and set on paper towels to cool and drop excess oil.
Serve with a side of achat and garnish with cilantro and chopped peanuts.