Pa Thong Ko

Deep-fried Chinese-style dough fritters that puff into twin sticks, dipped in condensed milk or pandan custard.

Ingredients

• 400g white fish fillets
• 300g rice vermicelli
• 1 tbsp sliced galangal
• a pinch of red curry paste
• 3 tbsp neutral vegetable oil
• a generous handful of snake beans
• a handful of fresh cilantro, chopped
• a generous spoonful of crispy fried shallots
• 500ml chicken stock

Instructions

1. 1

   Gather and prep the rice noodles and white fish fillets, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the torn kaffir lime leaves and cherry tomatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the white fish fillets, season with ground turmeric, and cook until just done, about 15 mins.

5. 5

   Warm the rice noodles alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the rice noodles and spoon the cooked mixture over the top.

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