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500 g
250 g
2
stalks
4
2
cloves
1
1
teaspoon
1/2 teaspoon
1/4 teaspoon
1/4 teaspoon
1
cup
Serving :-
16 - 20 pieces
1
sprig
1
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Eel, skinned, boned and chopped
Cod fillet, chopped
Lemon grass, finely chopped
Shallots, finely chopped
Garlic, finely chopped
Small red chili, finely chopped
Nuoc cham sauce
Golden caster sugar
Salt
Pepper
Vegetable oil, for frying
Crisp lettuce leaves
Coriander (cilantro) leaves and mint leaves
Sauce bowl of Nuoc Cham dipping sauce
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Method :
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Put all ingredients, except the oil, into
a food processor with salt and pepper. Process to a paste.
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Turn the paste into a bowl, cover and
chill in the refrigerator for 1 hour, then form into 16 cakes.
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Heat the oil in a wok. Gently fry the eel
cakes for 5 minutes on each side, until golden brown.
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To serve, let each guest wrap up an eel
cake in a lettuce leaf with a handful of herbs, and dip the parcel into
the nuoc cham dipping sauce.
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