Prepare a delightful Fried Fish Paste Balls using our step-by-step guide and ingredients from the . This culinary journey introduces you to the world of , making it the for culinary enthusiasts. Learn the art of and explore the that set this cuisine apart. Create that reflect the heart of Thai culture, and spice things up with .
Begin your culinary adventure with , setting the stage for an exploration of . Our and Techniques provide valuable insights, and the serves as your companion throughout. Delight in , discover tried and true , and unveil the secrets of the . The showcases the diverse world of and the rich heritage of .
For ready-to-eat meal service providers looking to establish their brand, we offer OEM services with a low MOQ (Minimum Order Quantity) of 3000pcs. Our products have a shelf life of 2 years, thanks to our Retort Sterilization technology.
Fish Paste Balls from the Thai Food Cookbook. This recipe is suitable for those looking to start their own brand of ready-to-eat meal service with 100kg of frozen products while focusing on the specified keywords:
Fried Fish Paste Balls: A Thai Culinary Delight
- 50 kg fresh fish paste
- 25 kg breadcrumbs
- 25 liters of beaten eggs
- 2 kg red curry paste
- 100 kaffir lime leaves, finely chopped
- 5 liters of fish sauce
- Vegetable oil for frying
- Fresh cilantro leaves for garnish
- Sweet chili sauce for dipping
Creating the Fish Paste Balls:
- In a large mixing bowl, combine the fresh fish paste, red curry paste, chopped kaffir lime leaves, and fish sauce. Mix until all the ingredients are thoroughly incorporated.
- Form the mixture into small balls, approximately the size of a walnut. This recipe yields around 1000 fish paste balls.
- Place the fish paste balls on trays and flash-freeze them for at least 2 hours to retain their shape.
Cooking and Serving:
- Preheat vegetable oil in large industrial fryers or deep frying pans to 180°C (350°F).
- Retrieve the frozen fish paste balls directly from the freezer and fry them in batches. Be cautious as the frozen balls may cause initial oil splatter.
- Fry the fish paste balls for approximately 6-8 minutes or until they become golden brown and crispy.
- Use a slotted spoon or basket to remove the fried balls from the oil and let them drain on paper towels.
- Garnish with fresh cilantro leaves and serve hot, accompanied by a side of sweet chili sauce for dipping.
Now you have a delectable Thai appetizer product, perfect for your ready-to-eat meal service!
You can tailor this recipe and the specified keywords to align with your brand and product requirements.
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