1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground white pepper
3 eggs, lightly beaten
1/2 cup (125 ml) oil, for frying
1 egg white, beaten
1/2 cup (30 g) breadcrumbs
CURRY LEAF PESTO
1 cup (40 g) curry leaves
2 Asian shallots
2 cloves garlic
3 tablespoons dried unsweetened grated (desiccated) coconut
1 green finger-length chili, deseeded Salt, to taste
1/4 cup (60 ml) fresh lime juice, mixed with 1/4 cup (60 ml) water
1/4 cup (60 ml) oil
Salmon fish cakes with curry leaf pesto
The delicate flavor of salmon added to the tantalizing and assertive fragrance of cumin and amchoor green mango powder provide a rich and sensuous aroma. This is a refreshing new take on the ubiquitous crab cakes served around the world today. Serve them as an appetizer, a party food or as part of a meal. If you cannot get curry leaves for the Pesto, use coriander leaves or mint leaves instead—both are equally wonderful!
Prepare the Curry Leaf Pesto by processing all the ingredients to a smooth paste in a blender, adding the lime juice a little at a time, and adjusting the seasonings to your taste. Transfer to a serving bowl and set aside.
Combine the flaked fish and mashed potato in a mixing bowl. Add all the other ingredients except the eggs, oil and breadcrumbs, and mix well. Add the lightly-beaten eggs and mix until well blended.
To make the fish cakes, grease your hands with a little oil. Scoop 2 heaping tablespoons of the fish mixture and roll it into a ball, then flatten it slightly into a patty. Continue to make the fish cakes in the same manner until all the remaining fish mixture is used up.
Heat the oil in a wok over medium heat. Working in batches, dip the patties in the egg white then roll them in the breadcrumbs until well coated. When the oil is hot enough, fry the coated patties in the hot oil for 3–4 minutes, turning from time to time, until golden and crispy on both sides. Remove from the heat and drain on paper towels.
Arrange the fish cakes on a serving platter and serve hot with the Curry Leaf Pesto on the side.
MAKES: 20 cakes
PREPARATION TIME: 30 mins
COOKING TIME: 15 mins
8 fresh medium shrimp (7 oz/200 g)
8 dried rice paper wrappers, each 10 in (25 cm) across
8 lettuce leaves
7 oz (200 g) cooked roast beef, pork or chicken, thinly sliced
2 handfuls (4 oz/100 g) dried rice vermicelli, soaked in hot water until soft
8 (or more) garlic chives
CHILI LIME DIP
3 tablespoons hoisin sauce
1 tablespoon bottled sweet chili sauce
2 teaspoons fish sauce or soy sauce
3 tablespoons fresh lime juice
1 teaspoon chopped red finger-length chili pepper (optional)
Vietnamese rice paper rolls with chili lime dip
There are many versions of this popular Vietnamese dish. The simple rolls with lettuce leaf, roasted meat and shrimp inside is best made and served as soon as they are prepared. Use the freshest fillings and the best dried rice paper wrappers that you can find—available in Asian food stores in plastic packets of 10 sheets. It is well worth the effort.
Half-fill a saucepan with water and bring to a boil, then poach the shrimp for 1–2 minutes until pink or just cooked. Remove from the heat and drain, then peel and halve each shrimp. Divide the rice vermicelli into 8 equal portions.
To make the Rice Paper Rolls, briefly dip a rice paper wrapper in a bowl of water until soft, then place it on a dry work surface, smoothing it with your fingers. Place a lettuce leaf on the bottom third of the wrapper, top with several slices of roast meat and a portion of the rice vermicelli. Fold the bottom end of the rice paper over the filling, then fold in the sides and roll up tightly halfway. Place 2 shrimp halves, end to end, in the fold and continue rolling up firmly. Before reaching the end, place a garlic chive (or more if preferred) along the fold with one end protruding and then continue rolling up until the edges seal. Make all the rolls in the same manner with the remaining ingredients.
Combine the Chili Lime Dip ingredients in a serving bowl and mix well, adjusting the seasonings as desired. Arrange the Rice Paper Rolls on a serving platter and serve with the dip on the side.
MAKES: 8 rolls
PREPARATION TIME: 30 mins
COOKING TIME: 5 mins
3 sheets frozen puff pastry (9 1/2 in/24 cm), thawed
1 egg, beaten
SWEET POTATO FILLING
1 tablespoon oil
2 cloves garlic, minced
1/2 tablespoon minced fresh ginger
1 small onion, minced
2 sweet potatoes (10 oz/300 g) peeled and diced to yield
2 cups, then blanched until soft
1 cup (100 g) finely sliced green beans or fresh or frozen green peas
1 tablespoon chopped Vietnamese mint
1 1/2 tablespoons curry powder
1 cup (250 ml) water
1/2 teaspoon ground red pepper (optional)
1 teaspoon sugar
1 1/2 teaspoons salt
Sweet potato curry puffs with vietnamese mint
A twist on the familiar vegetarian curry puffs, this great party dish is a pure vegetarian version with rich mint and onion aromas that are released with each bite into a savory parcel. Serve the puffs with Mint Pachidi Chutney (page 243)
