Susan Jung’s Thai fried fishcakes, or tod mun pla. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart Susan Jung’s Thai fried fishcakes, or tod mun pla. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Susan Jung’s Thai fried fishcakes, or tod mun pla. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Asian recipes

How to make Thai fried fish cakes, or tod mun pla, with a ‘bouncy’ texture mastered by Bangkok street vendors

  • This popular dish from Thailand is surprisingly easy to recreate at home
  • Use seasoned and plain fish paste to avoid it being too salty or too bland

Topic |   Asian recipes
Susan Jung’s Thai fried fishcakes, or tod mun pla. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart Susan Jung’s Thai fried fishcakes, or tod mun pla. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Susan Jung’s Thai fried fishcakes, or tod mun pla. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
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