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RED CURRY NORI FISHCAKE ROLLS

One of the most requested recipes that I have. This is a great pot luck dish. A gau gee style stuffing, flavored with red curry then rolled in nori and fried. Serve with mint leaves and fresh cool lettuce. Yummy!


Posted By: Deirdre K Todd
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Prep Time: Refrigerate 1 hour | Cook Time: 15 minutes | Ready In: 1 1/2 hours
Ingredients: Print   Add to cart
US Metric

6 nori sheets (toasted seaweed)
2 tsp. red curry paste
1 tsp. sesame seed oil
1 large egg, beaten
½ lb. fishcake
½ lb. ground pork
1 (5 oz.) can water chestnuts, drained, chopped
½ c. green onion, chopped
¼ c. panko (Japanese bread crumbs)
water as needed
oil for frying
Garnish:
Manoa lettuce cups, fresh mint leaves


Cooking Process:

Cut nori in half and then into thirds; set aside. In a mixing bowl, combine curry paste, oil and egg. Stirring until curry paste dissolves. Add fishcake, pork, chestnuts, onion and panko. Refrigerate 1 hour. Place 1 heaping tablespoon onto end of nori; shape into rolls. Seal edge of nori with water; seal. In a skillet over medium heat, brown rolls in oil. Drain on paper towels.

how to serve:

Wrap rolls with mint leaves in lettuce cups; serve with favorite dipping sauce. Makes 36-40 pieces.

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