Despite the weather report calling for grey skies and rain, the sun was out in its full glory today. Accordingly I just about wore myself out in the morning getting lots of warm-weather activities accomplished, such as pruning, watering, and other gardening chores. My energy pretty much all used up by noon, I decided to make a snack as opposed to a full meal. So I made num pa-kon chien, or Khmer style shrimp cake.
1. In a large bowl, mix 1lb ground shrimp, one clove garlic, 2 chopped green onions, 1/4 tsp soy sauce, 1/2 tsp fish sauce, 1/4 tsp sugar, 1/2 tsp paprika , 1/4 tsp black pepper and one cup grated jicima (I used daikon instead). Mix well.
2. Add 1 egg (I used whites only) and 1 cup flour. Mix well, forming into small patties. (Note: I used a little a flour to better handle the patties. This worked out well.) Set a side.
3. Heat frying pan to medium heat. Add oil. Pan fry shrimp patties in peanut oil until both sides are golden.
Serve with rice and a sweet fish sauce, which is a must. The sweet sauce brings all the tastes together and makes for a filling, delicious meal that seems deceitfully more involved than it really is. Thanks to Khmerkromrecipes.com for these recipes! My notes are in parentheses.
1. In a bowl, mix 1/4 cup hot water and 1/4 cup sugar. Mix until dissolved.
2. Add 1/3 cup lime juice, 1/3 cup fish sauce, and three chopped red chili peppers. Place in refrigerator and cool. Before serving, add some crushed peanuts on top.