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Thai-Style Sea Scallop Cakes

5.0(96)

This version of the Thai appetizer tod mun is not completely authentic, but it is pretty faithful to the flavors of the original. Makrut lime leaf provides the unique floral, citrusy flavor. The lime leaf is not absolutely necessary in this recipe, but it’s a bit of a pity to leave it out. The leaves are available, if not from your local Asian grocery, then online. Most tod mun recipes call for any white-fleshed fish, but this recipe calls for sea scallops, which give the cakes a wonderful texture.

by David Tanis·published 2011-11-02

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ThaiAppetizer

Servings

(4–6)

Total time

Calories / serving

128 kcal

Ingredients (18)

serves

1/4 cup rice wine vinegarrice-wine-vinegar
1/4 cup brown sugarbrown-sugar
2 or 3 tiny Thai chiles, red or green, thinly sliced
2 tablespoons chopped or crushed roasted unsalted peanutspeanut
2 teaspoons fish saucefish-sauce
1 teaspoon grated gingerginger
1 pound sea scallops, or 1/2 pound sea scallops plus 1/2 pound halibut, cod or other firm white-fleshed fishscallop
1/2 teaspoon saltsalt
1/2 teaspoon black or white pepperpepper
2 teaspoons fish saucefish-sauce
2 small garlic cloves, smashed to a paste with a little saltgarlic
1 (2-inch) piece ginger, peeled and gratedginger
6 scallions, thinly slicedscallion
2 teaspoons finely chopped serrano or jalapeño chile, or to taste
1/2 cup cilantro leaves and tender stems, roughly choppedcilantro
4 makrut lime leaves, slivered thinly
1 small egg, lightly beatenegg
Peanut or coconut oil for fryingpeanut

Instructions (4 steps)

01Make the dipping sauce: Combine all ingredients in a small bowl.
02Make the sea scallop cakes: Put the sea scallops in the bowl of a food processor. Add the salt, pepper, fish sauce, garlic and ginger. Process to a fine-ground paste, about 1 minute.
03Add the scallions, chile, cilantro, makrut lime leaves and egg. Pulse a few times to combine well. The paste can be transferred to another container and refrigerated until ready to cook, up to a day ahead.
04Pour peanut or coconut oil to a depth of 1/4 inch into a wide skillet and turn the heat to medium high. When the oil is hot, carefully add the fish cake mixture in large spoonfuls. Fry in batches if necessary to avoid crowding. Adjust the heat to allow the cakes to brown gently for about 3 minutes, then flip them. Flatten them gently with a spatula and cook for 2 to 3 more minutes. Drain on absorbent paper, then serve hot, with the dipping sauce.

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