Tod Mun Goong (Thai Shrimp Cakes)
Crispy Thai shrimp cakes seasoned with curry paste, fish sauce, and fresh herbs. Served with sweet and spicy cucumber relish for an authentic Southeast Asian appetizer.
- Total time
- 30 min
- Servings
- 4
- Calories
- 285
- Protein
- 22g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 3 tbsp cornstarch
- 1 whole egg
- ¼ cup green onions, chopped
- ¼ cup cilantro, chopped
- ½ cup long beans, thinly sliced
- 2 cup vegetable oil for frying
- ½ cup rice vinegar
- ¼ cup palm sugar
- 1 whole cucumber, sliced thin
- 2 whole shallots, sliced
- 1 whole red chili, sliced
- ¼ cup peanuts, crushed
Instructions
- 1
Pat shrimp dry with paper towels. Chop shrimp into small pieces, keeping some texture.
- 2
In a small saucepan, combine vinegar and palm sugar over medium heat, stirring until sugar dissolves. Cool slightly, then add cucumber, shallots, and chili. Set aside.
- 3
Toast peanuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Let cool and crush by hand.
- 4
Heat oil in a 12-inch wok or deep skillet to 350°F, checked with a thermometer.
- 5
In a large bowl, combine chopped shrimp, curry paste, fish sauce, and palm sugar. Mix thoroughly.
- 6
Add cornstarch and egg, stirring until well combined. Fold in green onions, cilantro, and long beans.
- 7
Working in batches, use a spoon or ice cream scoop to gently place shrimp mixture into hot oil. Fry 3-4 minutes per side until golden brown and cooked through.
- 8
Transfer cakes to a paper towel-lined plate. Sprinkle with crushed peanuts.
- 9
Serve hot with cucumber relish on the side or spooned over top.
Tools you’ll need
- 12-inch wok or deep skillet
- candy thermometer
- large mixing bowl
- small saucepan
- wooden spoon
- slotted spoon
- paper towels
- microplane grater
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