In a bowl, mix the bread crumbs, coriander and coconut flakes and set aside.
Remove the tough exterior of the lemongrass, finely chop 2 of them and leave the other 4 intact.
Cut the fish into large chunks and blend in a blender.
Throw in the chilli, chopped lemongrass, soy sauce, spring onions and 2 of the eggs.
Blend until you have a smooth paste (approx 20 – 30 seconds).
Be careful not to over-blend as this will leave you with a rubbery mixture.
Transfer to a bowl, stir in the corn flour and lime zest and divide the mixture into 12 balls.
Mould the balls into thick patties and dip them first into a little flour, then into the remaining egg (beaten) and then into the coconut, coriander and bread crumb mixture.
Thread 3 fish cakes onto each of the remaining sticks of lemongrass.
Heat oil in a large frying pan, add the fish skewers and cook for 2 minutes per side or until crispy and golden brown.
Remove onto kitchen paper to absorb excess oil.
Combine the ingredients for the mayonnaise and serve with the fishcakes.
Pleasebe judicious and courteous in selecting your words.
Food Glossary |
Contact US |
Copyright © 2013 Direct Advert Media LLC an website design firm | All Rights Reserved