Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe

Last Updated on December 2, 2016 by Ed Joven

How to cook Thai Crispy Shrimp Cakes (Tod Mun Goong)

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

Thai Fish and Shrimp Cakes is a yummy appetizer you can find in Thai restaurants, with matching cucumber salad and dipping sauce. These dish will surely wow your friends at parties – until they disappear. Or, you can serve it with rice and other vegetable dish for dinner.

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• 1/2 kilo 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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