Tod Mun Goong (Thai Shrimp Cakes)
Tod Mun Goong (Thai Shrimp Cakes)
These shrimp cakes are really good! Crunchy and spicy with a spicy sweet and sour vinegar sauce to dip them in. They are similar in preparation to Thai fish cakes. Any size of shrimp will work, as long as they are peeled and deveined. You can make these into patties or balls. I happened to make mine twice the size of what they normally are, yielding 10. If you‘d like, make them a little smaller so you yield 16-20. If you want them to be in ball form, use a cookie dropper to make them uniform.
Equipment
- food processor
Ingredients
Shrimp Cakes
- 1 lb shrimp peeled and deveined
- 1 large egg
- 1/4 cup coconut milk
- 3 tbsp red curry paste
- 4 kaffir lime leaves thinly julienned
- 1/2 cup long beans diced
- 1 tsp fish sauce
- 1 tsp sugar
- 1 1/2 cups panko breadcrumbs
- vegetable oil for frying
Dipping Sauce
- 1/4 cup vinegar
- 1/4 cup sugar
- 2 garlic cloves minced
- 4 Thai chilies finely chopped
- 2 tbsp roasted peanuts crushed
- 1 tbsp cilantro chopped
Instructions
- Mix all of the dipping sauce ingredients together. Set aside.
- Heat up coconut milk and curry paste in a small sauce pan.
- Simmer for 5 minutes. Set aside and let cool.
- Add the shrimp and egg to a food processor.
- Process until smooth.
- Mix together the shrimp mix, red curry sauce, lime leaves, long beans, sugar, and fish sauce. Cover in plastic wrap and set in the refrigerator for 30 minutes.
- Equally portion out the shrimp cake mix. Patty and coat in panko bread crumbs.
- Heat up 1/4” deep ov vegetable oil in a sauté pan over medium heat. Add in the shrimp cakes, making sure to not overcrowd their pan.
- Cook for 4-5 minutes a side. Drain on paper towel.
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