Tod Mun

• 1/4 cup fresh cilantro leaves, plus more for garnish
• 1 teaspoon hot red pepper flakes, or to taste
• 1 large shallot, roughly chopped
• 1 garlic clove, peeled
• 2 tablespoons nam pla or soy sauce
• One 1/2-inch piece fresh ginger, peeled and roughly chopped
• 2 limes
• 1 1/2 pounds shrimp, peeled, or 1 1/2 pounds skinned mackerel fillet
• Corn, grapeseed, or other neutral oil for frying

1. Put the cilantro, hot pepper, shallot, garlic clove, nam pla, ginger, and juice and zest of 1 lime in a food processor.
2. Process until the mixture is pureed, stopping to scrape down the sides if necessary.
3. Add a third to half of the shrimp or mackerel and puree; add the remaining fish and pulse just until chopped and combined.
4. Put 1/4 inch of oil in a large skillet (you can use less if you use a nonstick skillet) and turn the heat to medium-high.
5. Shape the mixture into small balls or 4 or 8 burger like patties.
6. When the oil shimmers, cook the patties until browned on both sides, a total of about 10 minutes.
7. Meanwhile, quarter the remaining lime.
8. Serve the fish cakes with the lime wedges, garnished with the remaining cilantro.
9. Follow the same procedure, omitting the lime juice and zest but using the cilantro, hot red pepper flakes, and shallot as above, along with 3 garlic cloves, peeled, 1 teaspoon ground cumin, and 1 tablespoon any curry powder or garam masala (see pages 592594).

fresh cilantro, hot red pepper, shallot, garlic, soy sauce, ginger, limes, shrimp

Taken from www.epicurious.com/recipes/food/views/tod-mun-385661 (may not work)