Appon's Thai Food Recipes

Fried Seafood & Fish - Thai Recipes

Prawn Beansprout Letters ( Pad Tur Ngook Hor Kai )

soya-prawn-letters.jpg

This is an omelette stuffed with soya beansprout and prawn filling. In Thailand we make these in an envelope shape for a little more fun. Normally served as a side dish with rice.

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Shrimp Cakes ( Tod Man Gung )

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These fried shrimp cakes have plenty of flavour. We make many variations of these cakes in Thailand, fish, pork and these shrimp ones. I like to deep fry the heads of the larger prawns aswell, once they're crunchy you can eat them as a snack too.

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Crunchy Crabs ( Bpu Choop Bang Tod )

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This is one of the ways we eat small crabs in Thailand - deep fried in batter as a crunchy snack served with chilli sauce. The shell of small crabs is very thin and easily eaten, and not suprisingly it has plenty of calcium.

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Fried Fish in Sour Soup ( Gang Soom Pa Chorn Tod )

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This is another excellent fish dish with a slight sour taste that comes from the tamarind. Any white meat sea fish can be used.

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Curried Spicy Fish ( Pad Pet Bla Gapong )

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For this dish use a firm white fish that doesn't break apart when it's fried. Haddock is perfect for this, but not so common now. The bigger the chunks of curry white fish the better the recipe works.

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Baby Shrimp Cakes ( Gung Hank Choub Pank Tod )

baby-shrimp-cakes.jpg

These are fish cakes with a difference, the fish taste comes from dried whole baby shrimp. I don't want to put you off, but those black specs you can see are the eyes of the baby shrimp looking at you!

Ingredients
50 gms Dried Shrimp
2 Tablespoons Mix Flour for Frying
1 Teaspoon Limestone Water
100 ml Water
1/2 Teaspoon Salt
1/4 White Pepper
200 ml Oil

Preparation
1. Mix the water and limestone, add the flour and mix together.
2. Add the dried shrimp, salt, and white pepper into the flour and mix thoroughly.
3. Heat oil in a frying pan until its good and hot.
4. Pour enough of the batter into the hot oil so that it spreads out to 6cm circles, then fry until golden brown.
5. Serve with sweet chilli sauces.

Armoured Strawberries ( Strawberry Hoom Gro )

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These strawberries come with their very own armour of shrimp meat, carrot and breadcrumbs. The warm strawberries inside add a sharp contrast that helps to cut through the fried taste of the shrimp. To finish it off, they are served with a sweet & sour strawberry dipping sauce. Strawberries are in season now, so enjoy them while you can.

Ingredients
5-8 Strawberries
50 gms Shrimp
30 gms Chopped Carrot
30 gms Chopped Onion
20 gms Chopped Coriander Leaves
1 Egg
1 Teaspoon Salt
1 Tablespoon Light Soy Sauce
1 Teaspoon Sugar
1/3 Teaspoon White Pepper
50 gms Breadcrumbs
350 ml Oil for Deep Frying

Preparation
1. Clean the shrimps remove the black gut.
2. Put the shrimp into a blender, add the chopped carrots, chopped onions and coriander leaves, and blend until it forms a smooth paste.
3. Mix in salt, light soy sauce, sugar and white pepper.
4. Clean the strawberries and dry with kitchen paper.
5. Take some of this mince mixture and wrap the strawberry in it to completely cover it.
6. Whip the egg roll the coated strawberry in the egg, the roll it in breadcrumbs to coat it completely.
7. Heat the oil (medium heat 180 degrees Celsius).
8. Fry the strawberry balls for 10 minutes.
9. Drain on kitchen paper.

Ingredients Strawberry Sauce
1 Strawberry
3 Tablespoons Sugar
2 Tablespoons Vinegar
1 Teaspoon Salt
Chopped Coriander Leaves

Preparation
1. Mix the vinegar, sugar and salt together and heat until the sugar has dissolved, the leave to cool.
2. Chop the strawberries finely, slice the coriander, and mix them into the sauce.

Spicy Fried Shrimp Mince ( Gung Fu )

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The main part of this dish is the finely mince shrimp that has been deep fried in the centre of the photograph. For presentation I've put the shrimp heads and tails around the dish, and the flavours are finished off with spicy chilli and sliced raw garlic. This is normally served as a shared dish with rice.

Ingredients
100 gms Shrimp (4-6 depending on size)
2 Tablespoons Chopped Chillies
2 Tablespoons Chopped Celery
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
1 Teaspoon Sugar
2 Garlic Cloves
1 Tablespoon Sliced Onion
Oil for Deep Frying

Preparation
1. Clean the shrimp removing the black thread.
2. Dry the shrimp with kitchen paper - this is to stop the oil reacting with the water and spattering when you fry them.
3. Mince the shrimp meat finely.
4. Heat oil for deep frying.
5. Fry the shrimp meat and the shell head and tail. 30 seconds is usually enough time to cook shrimp - it does not take long.
6. Remove and drain on kitchen paper.
7. Make a spicy sauce by mixing chopped chillies, chopped celery, fish sauce, the sugar and thinly sliced onions and raw garlic.
8. Present the dish as in the photograph, with the shrimp meat in the middle, the shrimp heads and tails as a garnish, and the spicy sauce on either side.

Serve With
Thai Fragrant Rice

Salmon Sticks ( Bla Salmon Tod Grop )

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Why eat fish fingers when you can eat salmon battered fingers! Battered salmon sticks, served with Maggi sauce and Plum sauce. Very simple and very delicious. Rod Dee is a flour batter, a mixture of: Wheat flour, garlic powder, a little ground cinamon, a little MSG, and salt. Asian food often contains MSG (both natural and synthetic, it's nothing to worry about.)

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Tilapia Nuggets & Spicy Sauce ( Pa Taptim Tod Garthiem )

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Fish bones can be such a pain for your guests, for this dish I cut large fillet nuggets from the flesh, cut the head and tail off and lay the fish segments to look like a body.

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Fried Orada with Sweet Sour Sauce ( Pa Rat Prik )

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An Orada, is a type of fish with soft white flesh and few bones that is pan sized - making it ideal for frying. This dish is a shallow fried fish with a spicy sweet sour sauce, the sour comes from tamarind. For this recipe any similar non-oily fish can be used if Orada is not available. Thailand people loves fresh fish and fish dishes are to be found on most menus. Gut and clean the fish carefully, you can clean inside with lemon to rid the fish of any bitterness if necessary.

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Soured Fish ( Pa Soom Tod )

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This fish is left for 3 days to allow it to sour as a result of slight decay (the salt in the recipe stops it completely rotting). In Thailand, many homes don't have fridges and food goes off in the heat very quickly. Sometimes this isn't such a bad thing and a little bit of decay adds a lot of flavour. Just like you have 3 month old cheese, so we have soured 3 day old fish!

Ingredients
200 gms Fish (Hake Cod etc.)
5 Tablespoons Salt
3 Garlic Cloves
2 Tablespoons Rice Flour
2 Tablespoons Fragrant Rice

Preparation
1. Clean the fish and gut it.
2. Dissolve the rice flour in 300ml water, soak the fish in this liquid for 5 minutes, then rinse. This will help clean the fish.
3. Pound the garlic, salt and fragrant rice together.
4. Spread the pounded mixture over the fish and inside the cavity of the gutted fish.
5. Place in a plastic bag and leave at room temperature for 3 days.
6. Heat oil in a frying pan and fry the contents of the packet (including the pounded garlic) in hot oil until the fish is golden and crispy.

Serve With
Garlic Cloves
Big Red Chillies
Lots of Coriander Leaves
Lots of Mint Leaves

Shrimp Spring Rolls ( Por Pier Gung )

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Inside these spring rolls are shrimp and seasonings. Another dish suitable for a party as a snack plate.

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Ingredients
10 Shrimp
10 Spring Rolls Papers
2 Tablespoons Light Soy Sauce
1 Teaspoon Chopped Coriander
1 Teaspoon Chopped Red Chillies
Pinch of Pepper

Preparation
1. Clean and shell the shrimp, cut down the back and remove the black thread.
2. Mix the shrimp, light soy, chopped coriander, chopped chillies, and pepper and leave for 5 minutes to blend the flavours.
3. Fold the spring roll sheets into hat shapes, as shown in the smaller photograph. Roll the shrimp and seasoning in the spring roll paper.
4. Fry in hot oil until crunchy and golden.

Serve With
Sweet Plum Sauce

Fish Green Salad ( Lab Pa Nin Tod )

fish-green-salad.jpg

I might retake that photograph, since it's taken from such an ugly angle! This is a fried fish, topped with a spicy salad to add flavourings and texture.

Ingredients
500 gms Dace Fish
Oil for Deep Frying
1 Tablespoon Toasted Rice
1 Tablespoon Flaked Chillies
1 Tablespoon Fish Sauce
1 Tablespoon Lime Juice
1 Tablespoon Chopped Coriander
1 Tablespoon Chopped Mint
1 Tablespoon Chopped Spring Onion
1 Tablespoon Sliced Kaffir Lime Leaves
1 Tablespoon Crushed Garlic
1 Tablespoon Sliced Red Onion

Preparation
1. This couldn't be simpler! Heat the oil to 180 degrees and deep fry the fish until cooked and a little crunchy on the outside. Drain and set aside.
2. Mix all the other ingredients together and top the fish with the salad, the fish sauce from the salad adds salt, so it's not necessary to add more.

Fish with Shitake Sauce ( Bla Tod Rad Sauce Had horm )

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Another way to eat friend fish, shitake mushrooms, especially dried ones, add a delicious flavour to the fish, the vinegar adds a little bite and the soy a little saltiness.

Ingredients
500 gms Fish Suitable for Frying
2 Tablespoons Flour
Oil For Frying
6-10 Shitake Mushroom ( soak overnight if dried )
1 Grated Ginger
3 Tablespoons Light Soy Sauce
1 Teaspoon Vinegar
1 Tablespoon Corn Flour
Shredded Chinese Cabbage (For the base)

Preparation
1. Clean the fish, gut and scrape the scales off. Your fishmonger will usually do this for you.
2. Cut diagonal score marks over the fish, to increase the surface that touches the oil and make more crunch.
3. Dry it with a piece of kitchen paper, cover with the flour, then shallow fry until the fish has a crunchy skin and is cooked through.
4. Slice the mushrooms, add to a pan with soy sauce, vinegar, grated ginger and heat until boiling.
5. Mix the corn flour, with a few tablespoons of water, mix into the pan with the soy mixture and stir until it thickens.
6. Shred the raw cabbage, lay it in the base, put the fish on top and pour the source over the top.

Breaded Shrimp Mushroom Parcels ( Meang Hed Tod )

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You can see the ingredients for these shrimp and mushroom parcels in the photo below. Their flavour is very mild, but they are served with nuts and chillis, lime and raw ginger pieces, garlic and coriander leaves, all wrapped up in lettuce leaves. The flavours as a whole are anything but mild! To eat, take a lettuce leaf, a piece of the breaded parcel, a few cubes of limes, ginger, garlic, piece of chilli and a few other leaves, fold them into a parcel and eat.

shrimp-parcel-ingredient-plate.jpg

Ingredients for Filling
50 White Mushrooms
50 Brown Mushrooms
100 gms Shrimp
2-3 Coriander Roots
1/2 Pepper
3 Tablespoons Light Soy Sauce
1 Tablespoon Corn Flour
2 Tablespoons Flour

Ingredients for Batter
2 Eggs
Bread Crumbs
Oil

Preparation
1. Chop the mushrooms, coriander root and shrimp finely.
2. Mix all the filling ingredients together and make into a small (kiwi fruit) sized ball.
3. Steam for 5-10 minutes, to cook.
4. Whip the egg, dip the balls in the egg, then in the breadcrumbs and fry until golden brown.

Serve With
Roasted Peanuts
Shredded Ginger Root
Sliced Peeled Garlic
Chopped Chillies
Coriander Leaves
Mint Leaves
Lettuce
Chopped Lime Pieces

Fried Garlic Squid ( Bla-muk tod Gatiem )

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For those who like squid, this is an easy Thai dish with only a few ingredients. The main flavour is garlic and the squid is very easy to prepare.

Ingredients for 2 People
100 gms Squid
4 Garlic Cloves
1 Teaspoon White Pepper
2 Tablespoons Light Soy sauce
1 Tablespoon Fish Sauce
100 ml Oil

Preparation
1. Cut the squid like squares clean the inside of the squid carefully, remove the beak if it is still present.
2. Score the squid with diagonal criss-cross scoring, this will make it more tender and less chewy once cooked.
3. Pound the garlic in a Thai mortar and mix with squid, light soy sauce and fish sauce.
4. Put oil into a frying pan over a medium heat.
5. Add the squid mixture into the pan and cook for 3 minutes.
6. If you overcook squid it becomes chewy, so only light, short cooking is necessary.

Serve With
Fragrant Rice
Salad Vegetables
Tomato
Lettuce
Cucumber

Spicy Fish ( Pa Chorn Sam Rort )

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A sour-spicy salty fried fish dish, fried fish dishes are a staple of Thai cuisine, we love the crunchy texture of the fish coupled to spicy chillies!

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Fried Prawn Balls ( Luk Chin Gung - Tod )

prawn-balls-fried in sweet chillie sauce

I was looking for my prawn ball recipe when I realized I'd never made prawn balls for this site! One of the most traditional Thai recipes you see on the streets of Thailand, and I hadn't covered my recipe for them. Well obviously I need to fix that right away.
The white flavourless prawn balls you can buy in the supermarkets are largely padded with too much flour. It's better to make your own. I also like to add Shitake mushrooms to the mix too which helps the flavours. You'll find I've added some fatty pork mince, a common addition needed to give the ball some fatty flavours, you can also use pure pork fat.

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Prawn Parcels

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It's nice to eat something crunchy when having a few drinks with friends, these dishes are called 'gop-gam' dishes, and since they're to be served with alcohol, the flavour are stronger, less subtle, and you can pad an expensive ingredient like prawns with cheap ingredients like flour and pastry. The mix in this is similar to the prawn ball mix I did a few days ago, but the seasoning is stronger and a lot of the subtlety isn't needed.

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Crab & Pork Stuffed Eggs ( Kai Loog Khery Yut-Sia )

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These egg halves are stuffed with crab and pork meat and fried in a coconut batter. In the photograph you can see where I cut one open and below you can see the uncooked egg halves.

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Three Tastes Fish ( Bla Sam Rot )

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For this dish, I used fried hake, although cod or similar white flesh fish would work equally as well. The 3 tastes of this dish are spicy, sweet and sour. It is served on a bed of coriander leaves, peanuts and deep fried kaffir lime leaves. The fried kaffir provides a crispy citrus taste when you eat them.

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Japanese pizza, Oknonmiyaki

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Japanese pizza, or Oknonmiyaki as they call it, is a cabbage batter mixture fried and covered with a dark barbecue sauce, mayonnaise, bonito flakes (dried flakes of fish used to add flavour) and shredded seaweed. That's the basics, but the real secret with this dish is it's all about using up leftovers. Tuna, bacon, crab sticks, shrimp, whatever you happen to have leftover, can be used to add bulk and flavour to the pizza. For mine, I have shrimp, crab-sticks, bacon, carrot and spring onion to use up. It reminds me of the Spanish fritata rather than a pizza.

For easily cooked items like tuna, add them to the cabbage batter mix, for more difficult items like bacon, fry them first then pour the cabbage batter mixture over the top. Otherwise you'll end up with overcooked cabbage and undercooked bacon.
Dashi is used to flavour the batter, but fish or chicken stock, or chicken seasoning powder in water can also be used. Without the flavouring you have only plain cabbage flavour, so it's worth adding something! The dark sauce on the top, Okonomiyaki sauce, is similar to barbecue sauces, if you need to make a substitution a strong deep barbecue sauce is what you're aiming for.

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Shrimp Gyoza ( Gyoza Goung )

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Gyoza are the Japanese version of the Chinese pot sticker dumplings which are very very popular in Thailand. You can see from that sentence just how far good food travels. The Japanese version has soy or seasoning sauce in the filling and tends to have more expensive ingredients like shrimp. I make a lot of these and so have a gyoza crimper to get them all even and well made (you can see it in the photo below - the white plastic thing), but most people crimp them by hand using a pleating action.
Be sure to follow the pastry recipe carefully, if you don't rest the pastry long enough it shrinks back and becomes too thick, likewise if you overwork the dough it becomes too chewy.

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Fish with Roe in Breadcrumbs

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These fish with the fish roe inside, are called Capelin in English, at least that's what I think they're called. They are a sardine sized fish that come close to shore to spawn and fishermen catch them in the shallows when they're full of eggs. The yellow eggs, or roe, are left inside after gutting the fish. You can buy them at the supermarkets of Thailand, if you ask for 'blah-khai' (literally fish-egg), the fish monger will know what you're asking for, or print out the photo after the break to show him.
I was at the opening of Mega Bangna shopping mall, and at an all-you-can-eat buffer there, I ate these BlaKhai fried in breadcrumbs.

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Shrimp Bombs ( Gung Labut )

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Outside my local supermarket is a chicken stand selling roasted chicken and all manner of fried and roasted meats. Among the things it sells are these, shrimp balls on the inside, bread cubes on the outside and I thought I'd make some myself.
The big advantage of making things yourself is you can use plenty of shrimp and get a much stronger savoury shrimp flavour. My shrimp bombs really do explode with shrimp flavour!
I've bumped this recipe to the top, as a possible recipe for Christmas/New Year, I've seen these sold in the UK as a party snack. We don't celebrate Christmas much in Buddhist Thailand, but a lot of the party food you eat at Christmas is made in the factories here!

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About Fried Seafood & Fish

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Fried Seafood & Fish category. They are listed from oldest to newest.

Fried Pork Recipes is the previous category.

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