Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe is a Deep fried shrimp patties served with cucumber salad.

Serves 4 to 6
Preparation time: 30 mins Cooking time: 20 mins

• 500 g (1 lb) fresh prawns or shrimp, peeled and deveined
• 150 g (5 oz) ground pork (optional)
• 1/2 teaspoon salt
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/4 teaspoon ground white pepper
• 60 g (1 cup) bread-crumbs
• Oil for deep-frying
• 2 pieces fresh pineapple, thinly sliced, to garnish (optional)
• Chinese plum sauce, to serve (optional)

Sweet Thai Chili Sauce

• 2 tablespoons water
• 2 tablespoons fish sauce
• 100 g (1/2 cup) sugar
• 1/2 cucumber, halved and thinly sliced
• 1 tablespoon minced garlic
• 1 teaspoon minced red chili 60 ml
• (1/4 cup) rice vinegar
• 4 tablespoons chopped roasted unsalted peanuts
• 1/4 teaspoon salt Sprigs of coriander leaves (cilantro), to garnish

• To make the Sweet Thai Chili Sauce, bring the water, fish sauce and sugar to a boil in a saucepan over medium heat, and simmer for 2 to 3 minutes, stirring constantly, until the mixture turns into a thin syrup.
  

• Remove from the heat and set aside. About 10 minutes before serving, combine all the other ingredients with the syrup and mix well. Transfer to a serving bowl.

• Grind the peeled prawns or shrimp to a paste in a food processor.
  

• Combine the prawns or shrimp, pork (if using), salt, fish sauce, sugar and pepper in a large bowl and mix until well blended.

• Wet your hands, spoon 1 tablespoon of the mixture and shape it into a ball, then press it flat to form a round cake. Coat the cake on all sides with the bread-crumbs. Continue until all the mixture is used up.

• Heat the oil in a wok or saucepan until hot. Gradually lower the coated cakes into the oil, a few at a time, and deep-fry for about 5 minutes, turning occasion-ally, until golden brown on all sides. Remove and drain on paper towels.

• Line a serving platter with the pineapple slices (if using) and arrange the deep-fried cakes on top. Serve hot with a bowl of Sweet Thai Chili Sauce or Chinese plum sauce (if using) on the side.

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