Introduction: Tod Mon With Pickled Cucumber Sauce

An extended family recipe of sorts. There are a few changes to the traditional way you may find it prepared in restaurants, which to my taste, this one surpass'. This was taught to me by the best Thai cook I know... So many thanks to you Oi, I truly enjoyed all the chopping and learning. This recipe is made with green curry instead of the traditional red curry. Also, instead of a white fish and shrimp, this is made with chicken and shrimp.
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

Tod Mon
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

This Sauce is a wonderful compliment to the flavors of Tod Mon. You can have a few slices of cucumber with each bite of Tod Mon, which is how I like to do it, or you can simply dip it in the vinegar juice.

Step 3: Slice Your Veggies

I like to use a mandolin to slice the cucumbers and shallots because you can set it to cut super thin, which works best for the quick pickle process. Slice and set aside

Step 4: Process

Bring your vinegar and water to a heavy simmer. Add sugar and stir until sugar has melted.
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

Onions - chop your onion small. Small to medium dice is best.
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

In a food processor add the chicken, shrimp, sugar, egg, fish sauce and curry. Process until well chopped but with some small chunks here and there. This part is really preference. I like mine a little chunkier. The kind you find in restaurants are generally well processed without chunks.

Step 8: Mixing It All Up

Empty the contents of the food processor into a large bowl. Add onions, green beans, cilantro and the chopped Kaffir lime leaf. Mix by hand until all ingredients are well incorporated and evenly distributed.

Step 9: Spooning Technique

The best way to make the balls is by using two spoons. Take a spoon full with one spoon and use the other to shape it. when done shaping use that second spoon to pull your newly made ball into the deep fryer or frying pan.

Step 10: Cooking Options

You can cook it any way you like but the two best methods are stove top and deep fryer
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

Serve with Cucumber sauce, sliced cucumbers and green beans on the side.

Enjoy and thank you...

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