LEMONGRASS SALMON PATTY
Prahet Khmer
1 lb of fresh salmon paste (I did it by hand)
1/2 cup of kreoun ( this is a lemongrass paste with 2 stalks of lemongrass, 5 kaffir lime leaves, 5 garlic cloves, 2 finger roots, 2 pieces of galangal) blend in a food processor or use mortar and pestle.
1 T of Knorr chicken bouillon
2 T of cornstarch
1/2 T of baking powder
1/2 cup of water + 1/4 cup of water
1 T of sugar
1 T of fish sauce
1 T of seasoning soy sauce
Mix the fish paste and lemongrass paste and the rest of the seasoning together include water.
The fish paste may look soft, but don’t worry because it will firm up in the refrigerator.
Chill the mixture in the refrigerator for at least an hour.
Then form into patty
Put ¼ cup of vegetable oil or olive oil in nonstick fry pan
Fry each side of the salmon patty for 4 minutes each or till golden brown
Take it out and let it cool down on paper towel.
Serve with lime juice recipe
Squeeze half lime in to a bowl
1 T of fish sauce
1 birth eyes chili chopped
Half of green onion chopped white part
Mix everything together and dip the salmon cake into it.
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