How to Make Thai Pak Tod - Vegetable Fritters Cooking Asian Recipe Cuisine

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Thailand Pak Tod (Vegetable Fritters)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4 Servings

 3 oz cornstarch

 2 tbsp coconut milk powder

 1 tbsp red curry paste

 2 tsp fish sauce

 2 or so cupfuls of raw vegetables of choice, prepared and cut into bite-size pieces

Directions:

 Mix together the batter ingredients in a large bowl, using just enough water to achieve a thick pourable batter. Leave it to stand for 10-15 minute to absorb all dryness.

 Preheat oil to 190C.

 Put all the vegetables into the bowl ensuring they are well coated with batter.

 One by one, place about half the coated items into the fryer. Fry for 8-10 minutes, or until golden, turning once or twice.
Remove from the fryer, shaking off the excess oil. Rest on kitchen paper. Serve very hot with your choice of dips and sauces.


Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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