Fish cakes, a Thai specialty often found as a snack on markets, or as a
starter in restaurants.
Ingredients include fish meat; a
spicy curry paste, normally used to make
sliced Chinese longbeans, called
tua fak yao
in Thai (fig.);
or kaffir leaves (fig.),
cut into slivers; chicken egg yolk; sugar and salt. The items are mixed into
a paste and fried in oil as flat slabs. In Thai they are called
thod man pla.