I generally make large batches at a time because i like to freeze portions and have a delicious snack or meal with not much work. Tod Mon is great prepared in traditional balls and eaten with pickled cucumber sauce or as a large patty for a spicy burger. One of my favorite ways to eat it, is with veggies wrapped in seaweed.
YUM. Here we go!!!
Step 1: Ingredients
Quick Pickled Cucumbers Sauce
1/2 cup Rice vinegar
1/2 cup Filtered water
3 1/2 Tablespoons sugar
2 Persian large Cucumbers, thinly sliced
1 small Shallot 1/8 teaspoon dried Chilli flakes
1 whole fresh Thai chilli, chopped or whole depending on your spice preference
1lb Chicken breast or thigh, cut into two inch pieces for easier food processing
1 lb Shrimp, De-shelled and de-veined
3-4 Tablespoons Thai green curry, home made or store bought
3/4 teaspoon Sugar
1/2 Teaspoon Fish sauce
1 large egg
1/2 large Onion, small dice, 125 grams
12/ bundle of long green beans, 140 grams
1/2 bundle Cilantro rough chop, stems and leaves, 45 grams
25 Kaffir lime leaves, De-veined and thinly sliced, 9 grams
2 Tablespoons High heat oil for cooking
Step 2: Quik Pickled Sauce
Step 3: Slice Your Veggies
Step 4: Process
Place cucumbers, shallots, dried chilli flakes and fresh Thai chilli in a mason jar. Pour the heated liquids over veggies and cover. Set aside for later
Step 5: Tod Mon
Step 6: Chopping Veggies for Tod Mon
Green beans- cut the tips off. line them up together and cut them into 3/4 inch pieces. I find 3/4 inch pieces to be the best size for this recipe because if they are too big they tend to fall out of the balls and if cut too small, they get lost in the ball and you loose their great texture.
Cilantro- I use the whole herb. Stems and leaves. The flavor is the same and they have a nice texture. I'm not one to waste, so unless you're saving the stems for a stock, use them.
Kaffir Lime Leaf- you can either pull the leaves off by grasping the stem between your fingers and pulling down on the leaves or just take a sharp knife and cut along the stem. Gather a pile of half leaves and stack them the same direction. Cut thin slices along the shortest distance.
Set ingredients aside
Step 7: Food Processor
Step 8: Mixing It All Up
Step 9: Spooning Technique
Step 10: Cooking Options
Stove top- use a high heat oil like coconut or grape-seed oil. Over medium heat drop your spoonful onto a heated and oiled pan. Cook about a minute and a half or until browned then flip over and use a spatula to squish it down a little. Cook until browned on the other side. Set aside on paper towels or a paper bag.
Deep fryer- Set it at 350 degrees. When oil is ready, drop spoonfuls into the raised basket. Lower into the oil and fry for about a minute and a half or until browned, moving them as not to stick to the bottom. Set on paper towel or grocery bag.
Step 11: Serve and Enjoy
Enjoy and thank you...