Thai cutlets with chicken and shrimp
5 servings
40 minutes
Thai-style chicken and shrimp patties are a culinary journey into the heart of Thai cuisine. The combination of tender chicken fillet and tiger shrimp creates an amazingly rich flavor, complemented by spicy cilantro, hot chili pepper, and aromatic ginger. Light glass noodles give the patties an airy texture, while garlic and onion add depth to the taste. These patties are perfect for serving with a fresh salad, sweet chili sauce, or rice, creating a balance of spiciness and freshness. Thai cuisine is renowned for its harmony of flavors, and this recipe is a wonderful testament to that. Whether pan-fried, baked in the oven or grilled, these patties will bring you a piece of exoticism right on your plate.
1
Boil the funchose according to the instructions on the package.
- Glass (cellophane) noodles: 50 g
2
Grind the chicken, peeled shrimp, onion, cilantro, and chili pepper in a meat grinder or food processor.
- Boneless chicken legs (thigh fillet): 700 g
- Tiger prawns: 300 g
- Onion: 1 piece
- Fresh cilantro (coriander): 1 bunch
- Chili pepper: 1 piece
3
Add crushed garlic, cooled funchose, and grated ginger to the mass. Season with salt and add an egg. Mix thoroughly. You can also add a tablespoon of homemade or quality store-bought mayonnaise.
- Garlic: 4 cloves
- Glass (cellophane) noodles: 50 g
- Ginger root: 1 piece
- Salt: to taste
- Chicken egg: 1 piece
4
Wet your hands in cold water and shape patties to your favorite size.
5
Fry them in a small amount of vegetable oil until cooked. Alternatively, bake in the oven or grill.
