I got this recipe from one of my Periplus Mini Cookbooks that I bought when I was in either Malaysia or Singapore or Bali. I have always been interested in cooking Thai but kept thinking that the dishes are complicated. Silly me… they are no more complicated than Malaysian cooking.
The recipe used pork, but obviously as I don’t consume pork, I changed it to chicken breast and omitted the 1/2 tsp of salt as I feel the soy sauce and fish sauce is salty enough.
2 fresh coriander stems and roots
2 cloves garlic
1/2 tsp white peppercorn
1 chicken breast, minced
1 can (300g) corn kernels, drained
1 tbsp plain flour
1 tbsp corn flour
1/2 tbsp light soy sauce
1/2 tbsp fish sauce
5 kaffir lime leaves, thinly sliced
Vegetable oil for frying
- Pound the coriander stems and roots, garlic and white peppercorn using a pestle and mortar until fine. Put the pounded ingredients in a mixing bowl and add the remaining ingredients. Stir and mix well.
- Heat oil in a frying pan or wok over medium-high heat. Scoop tablespoons of mixture and carefully slide each patty off the spoon into the hot oil. Cook on both side until golden brown. Remove and drain on kitchen roll. It’s nice on its own or serve with some chili sauce, hot or cold.