Kaffir Lime Leaves
Holla-Fresh's Kaffir Lime Leaves are thick, dark green and shiny on the top, and porous and pale on the back. Tear a leaf to smell the distinct aroma. They have a spicy, lemony flavour and give a distinctive citrus scent.
Kaffir Lime Leaves are too tough to just eat, so they're either kept large and used in curries or soups, or sliced thin and used in Asian recipes like Tod Mun, Panang and stir fries.
How to store Kaffir Lime Leaves:
Fresh Kaffir Lime Leaves keep well in a fridge for at least 2 weeks.
Tod Mun (Fried Fish Cakes)
3/4 lb fish paste
1/4 lb green beans
3 kaffir lime leaves
1/2 tablespoon salt
1 tablespoon sugar
1/2 cup cooking oil
1 tablespoon Basic Red Curry Paste
Stack all the kaffir lime leaves and roll them tightly. Slice the roll of leaves into very thin strips. Slice green beans into cross-sectional pieces, 1/8 inch (1/4 cm.) thick.
Mix all the ingredients, except for the kaffir lime leaves, green beans and oil, in a bowl. Oil is for frying only. Stir until the mixture becomes a paste with smooth and shiny consistency again. For some fish pastes, it takes 3 minutes to get the smooth texture. Then, add kaffir lime leaves and green beans and stir again to mix them in.
In a flat bottom pan, heat up the oil on medium heat. Test the temperature by dropping a smaller piece of fish paste mixture in. When the oil is ready, the mixture should puff around the edge. When the oil is hot enough, drop a tablespoonful of fish paste in the pan. When the down side has cooked, use a spatula to loosen the tod mun, then flip the uncooked side down and push it down with the spatula to make it flat like a pancake. Flip again to get both sides brown. Drain or pat with paper towels to remove the oil. Serve hot with the sauce below.
Tod Mun Sauce
1/2 quartered and thinly sliced cucumber
1/2 teaspoon ground fresh chili paste
1-2 tablespoons peanuts
5 tablespoons sugar
5 tablespoons vinegar
Combine vinegar, sugar and red pepper sauce together in a small bowl. Heat the mixture in microwave until all ingredients mix well, approximately 1 min. Add the sliced cucumber and mix well. Toast peanuts in a pan. Then crush peanuts into small pieces. Top it on the sauce. Refrigerate the sauce until Tod Mun is ready.