Tod Mun Goong
Thai shrimp cakes with a crispy exterior and tender center, served with sweet chili dipping sauce. A classic appetizer bursting with aromatic herbs and fresh seafood flavor.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 22g
Ingredients
- 500 g shrimp, peeled and deveined
- 2 tablespoons fish sauce
- 2 tablespoons red curry paste
- 1 whole egg
- 100 g long beans, finely chopped
- ¼ cup fresh cilantro, chopped
- 3 whole kaffir lime leaves, finely sliced
- 2 cloves garlic, minced
- ¼ cup panko breadcrumbs
- 2 cups vegetable oil for frying
- ½ cup sweet chili sauce
- 1 whole cucumber slices
Instructions
- 1
Pat shrimp dry with paper towels and roughly chop into small pieces.
- 2
Finely chop long beans, cilantro, kaffir lime leaves, and garlic.
- 3
In a large bowl, combine chopped shrimp, fish sauce, red curry paste, and egg. Mix until well combined.
- 4
Fold in long beans, cilantro, kaffir lime leaves, garlic, and panko breadcrumbs. Mix gently until just incorporated.
- 5
Heat oil in a deep skillet or wok to 350°F (175°C).
- 6
Wet your hands and form shrimp mixture into 2-inch patties or golf ball-sized rounds.
- 7
Carefully place shrimp cakes into hot oil in batches, frying 2-3 minutes per side until golden brown and crispy.
- 8
Transfer to paper towels to drain excess oil.
- 9
Arrange shrimp cakes on a plate with fresh cucumber slices and sweet chili sauce for dipping.
Tools you’ll need
- large mixing bowl
- chef's knife
- cutting board
- deep skillet or wok
- instant-read thermometer
- slotted spoon
- paper towels
- serving plate
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