No Name is little vegetable fritters may have started life as leftovers, but they are very tasty in a bubble-and-squeak or pakora sort of way, great as snacks or starters. They're made of chopped vegetables battered and deep-fried. They are called No Name apparently because they were made in times of poverty out of whatever scraps were around. They were never given a name because they were made out of necessity and no one expected them to appear on a menu in a restaurant. Parawan’s Thai home cooking class suggests some popular ingredients to use, but you can experiment with any scraps you have at hand. They also work as well with minced meat like pork, chicken and as a more sophisticated variety with prawns. This snack is usually served with some tomatoes and lettuce. As a sauce, you are usually given sweet chilly sauce which accompanies spring rolls when ordered in a restaurant. The curry paste to use on these foods can be Red curry paste (spicier) or Panang curry paste.
This is a vegetarian dish and my recipe for this has a bit of spice added in with the vegetables
- Have your ingredients ready. Chopped all vegetables as same in photos.
- Add all the vegetables, egg, red curry paste, salt and sugar into a bowl.
If you are vegan, just leave the egg out. Then add some flour.
- Add a little bit of cold water and mix well
- Heat up the cooking oil in a pan
- Add more flour if it is too wet and start spooning it into the hot oil.
Just take spoon full and scoop the mixture the spoon with another spoon or fork.
- Fry until golden brown
- Serve with sweet chilly sauce and decoration to your liking.
● Vegetables chopped in the pictures …plus more of your choice.
● Curry paste (red curry or Panang curry paste)
● 2 tbsp. Rice flour
● 4 tbsp. Tempura flour
● Cold water (only add if mixture is too dry)
● Black pepper
● Cooking Oil