So today we had a ‘Thai fishcake fry-off’. Who would win? Home made or shop bought? To start, a trip to the local Oriental Supermarket was required:
The Orient in Croydon
There is some serious stuff at the Wing Yip; frozen prawn (sorry, I mean shrimp) as big as a fist, spices, and real live lobsters:
They’ll be pink by the evening…
Living creatures in a supermarket that you end up eating are not common in South London, but ‘Live and Let Die’ I say. Anyway the objective here was to see whether I could create Thai Fishcakes that tasted better than those sold at the Wing Yip.
Ingredients are exotic but fairly straightforward:
The photo above contains most of the ingredients for Thai Fishcakes (apart from the fish!) and also a big old bag of ready-made fishcakes from the our favourite Oriental supermarket.
To make authentic Thai Fishcakes you will need (stolen from the BBC):
- fish fillets
- 6 kaffir lime leaves
- 3 Tbsp. coconut milk
- 2 Tbsp. fish sauce
- 1/2 tsp. shrimp paste
- 1/2 Tbsp. chilli powder
- 1/3 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/2 tsp. brown sugar
- 3 green onions, sliced
- 1 thumb-size lump of ginger, grated
- 3 cloves garlic
- 1 chilli, sliced
Its dead easy. Chuck everything in a bowl and whizz the bejesus out of it:
Once its mixed up all nice and squishy form small patties with your hands and cool in the fridge for a bit:
Now get some oil bubbling – its time to fry the home made cakes and the Wing Yip versions: who’s going to win?
So once everything is fried up, what next? Its the blind-fold test! Will the Mrs go for the home-made version or shop-bought?
Thanks to Virgin Atlantic for supplying the blindfold
The Wing Yip version is on the left
So what was the result? Who won? Home cooked or shop bought Thai Fishcakes? Well I’m sorry to say the Wing Yip version won. Their fishcakes were juicy, chunky and just right. Mine were all those things except juicy! Oh, by the way, serve it up with a bowl of Sweet Chilli Sauce!