Recipes - Thai

Tod Man Moo (Thai Spicy Fried Pork Patties)
Thai spicy fried pork patties


There are many variations to the tod man moo, some made of fish (tod man pla) and some made of shrimp (tod man goong). Around the world, pork patties are less popular as compared to beef patties, but in Thai cuisine the opposite is true. Try the tod man moo deep-fried or fire-up the barbie and have them grilled!
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Thai









Ingredients:

Pork Patties

500g pork mince
1 tbsp Valcom green curry paste
1 egg (beaten)
3 tbsp water
2 tbsp fish sauce
1 tbsp kaffir lime leaves (shredded)
2 tbsp spring onions (chopped)
3 cups vegetable oil (for frying)

Ajad

4 tbsp white vinegar
1 tsp sugar
2-3 tbsp cucumber (chopped coarsely)
2 shallots (chopped)
3-4 fresh red chillies (sliced thinly)

To serve

Pickled ginger (optional)




Steps:
  1. Combine all ingredients for ajad and leave to stand overnight.
  2. In a mixing bowl, mix ground pork with curry paste using a wooden spoon, then add egg, water, fish sauce, lime leaves and spring onions. Mix well.
  3. Form into balls, approximately 1 tbsp each, and flatten into 3cm thick patties.
  4. In a wok, heat oil over medium-high heat and add the pork patties to fry until golden brown.
  5. Remove, drain on paper towels and serve with pickled ginger and/or ajad on the side.

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Tod Man Moo (Thai Spicy Fried Pork Patties)

Tod Man Moo (Thai Spicy Fried Pork Patties)

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There are many variations to the tod man moo, some made of fish (tod man pla) and some made of shrimp (tod man goong). Around the world, pork patties are less popular as compared to beef patties, but in Thai cuisine the opposite is true. Try the tod man moo deep-fried or fire-up the barbie and have them grilled!

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Thai
Ingredients

Pork Patties

500g pork mince
1 tbsp Valcom green curry paste
1 egg (beaten)
3 tbsp water
2 tbsp fish sauce
1 tbsp kaffir lime leaves (shredded)
2 tbsp spring onions (chopped)
3 cups vegetable oil (for frying)

Ajad

4 tbsp white vinegar
1 tsp sugar
2-3 tbsp cucumber (chopped coarsely)
2 shallots (chopped)
3-4 fresh red chillies (sliced thinly)

To serve

Pickled ginger (optional)

Instructions
  1. Combine all ingredients for ajad and leave to stand overnight.
  2. In a mixing bowl, mix ground pork with curry paste using a wooden spoon, then add egg, water, fish sauce, lime leaves and spring onions. Mix well.
  3. Form into balls, approximately 1 tbsp each, and flatten into 3cm thick patties.
  4. In a wok, heat oil over medium-high heat and add the pork patties to fry until golden brown.
  5. Remove, drain on paper towels and serve with pickled ginger and/or ajad on the side.

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