Appon's Thai Food Recipes

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Baby Shrimp Cakes ( Gung Hank Choub Pank Tod )

baby-shrimp-cakes.jpg

These are fish cakes with a difference, the fish taste comes from dried whole baby shrimp. I don't want to put you off, but those black specs you can see are the eyes of the baby shrimp looking at you!

Ingredients
50 gms Dried Shrimp
2 Tablespoons Mix Flour for Frying
1 Teaspoon Limestone Water
100 ml Water
1/2 Teaspoon Salt
1/4 White Pepper
200 ml Oil

Preparation
1. Mix the water and limestone, add the flour and mix together.
2. Add the dried shrimp, salt, and white pepper into the flour and mix thoroughly.
3. Heat oil in a frying pan until its good and hot.
4. Pour enough of the batter into the hot oil so that it spreads out to 6cm circles, then fry until golden brown.
5. Serve with sweet chilli sauces.

Comments (2)

Karen:

Hi Appon,

Where do you get limestone water? How do I make it from scratch?

Appon:

You get limestone from Asian grocers:

http://www.khiewchanta.com/archives/2006/02/food_grade_lime.html

If you can't get hold of it, then omit it. I'm not sure, but I think leaving blackboard chalk in water for a week is the same thing.

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This page contains a single entry from the blog posted on March 11, 2006 12:38 PM.

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