Tag: Thai
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.
Papaya Salad
Papaya Salad
Papaya salad originated from Laos, but is eaten in many Southeast Asian countries such as Cambodia, Thailand, and Vietnam. Each country has their own variation of the recipe; some containing crab, Thai eggplant, mango, unripened banana, apples, cucumbers to name a few. Papaya salad is always served with sticky glutinous rice.I first had papaya salad in high school in my Chinese class. A classmate of mine brought it in. I believe this was the first Thai food that I had eaten at the time. Sweet and spicy with a sort of funk to the flavor; that coming from the fish sauce and shrimp paste. You can adjust the heat levels to your liking by adding more or less Thai chilies.You can usually find fresh green papaya already shredded at most Asian markets. They sell it at mine for only $3.99lb. If you can’t find it already shredded, you’re going to have to do that at home. I happen to have a grating attachment on my food processor, so it took a whole 15 seconds to grate to whole papaya. You can also use a regular grater if you don’t have a food processor. The goal is to have the papaya simulate noodles. The long beans add a nice crunch to the salad.
Ingredients
- 4 garlic cloves minced
- 3 Thai chilies finely chopped
- 3 tbsp palm sugar
- 3 tbsp fish sauce
- 3/4 tsp shrimp paste
- 1/4 cup dried shrimp chopped
- 1 lime juiced
- 1 lb green papaya shredded
- 4 oz long beans cut into 2” pieces
- 4 oz cherry or grape tomatoes halved
- 3 tbsp peanuts chopped
Instructions
- Mix together the garlic, chilies, fish sauce, palm sugar, shrimp paste, dried shrimp, and lime juice. Make sure the palm sugar is completely dissolved.
- Add in the shredded green papaya and long beans. Toss in the dressing.
- Add in the tomatoes and peanuts, tossing in the salad.
Turmeric Chicken Soup
Turmeric Chicken Soup
It’s soup season, and this is the perfect one if you’re feeling a little under the weather. This chicken soup only takes 40 minutes to make and literally costs less than $5 for 4 large bowls. I highly recommend using dark meat chicken instead of white. Chicken breast tends to be too dry for soup in my opinion. Thighs and drumsticks are the way to go.
Servings: 4
Ingredients
- 1 1/2 lbs bone in chicken skinned and cut into small pieces
- 2 tbsp fish sauce
- 1 tsp sugar
- 1/4 cup shallots chopped
- 8 garlic cloves minced
- 2 stalks lemongrass finely chopped
- 1/2 tbsp galangal finely chopped
- 6 lime leaves finely julienned
- 1 tbsp turmeric peeled and finely chopped
- 6 shiitake mushrooms thinly sliced
- 6 cups water
- 4 Thai chilies finely chopped
- 2 tbsp tamarind concentrate
- salt to taste
- green onion for garnish
Instructions
- Marinate the chicken with fish sauce and sugar for an hour.
- Add the chicken to a pot with the shallots, garlic, lemongrass, galangal, turmeric, shiitake mushrooms, and lime leaves. Pour in the water. Bring to a boil. Cover. Reduce the heat to low and simmer for 30 minutes.
- Stir in the chilies, tamarind concentrate, and salt to taste.
- Garnish with green onions.
