Can I use frozen shrimp?

Yes, you can use thawed frozen shrimp for Thai Shrimp Cakes (Tod Mun Goong). Thaw them overnight in the refrigerator or under cold running water. Then finely chop and follow the recipe as usual, mixing with red curry paste, fish sauce, and herbs. They maintain good flavor and texture when cooked, though adjust cooking times as needed.

What can I substitute for kaffir lime leaves?

When substituting kaffir lime leaves in a recipe, several alternatives can provide similar or complementary flavors. One option is to use lime zest, which offers a citrusy brightness though not identical to kaffir lime leaves. Similarly, lemon zest can be used for a slightly different citrus flavor. While not citrusy, Bay leaves contribute a subtle herbal note that can enhance dishes. Lemon verbena, known for its lemony flavor, can also be a suitable substitute.

How do I prevent the shrimp cakes from falling apart?

chilling the shrimp mixture before shaping and frying is super important for keeping the cakes intact and delicious. It helps the ingredients firm up and bind together during cooking. After mixing the ingredients, it's essential refridgerate for at least 30 minutes. This not only makes the flavors pop but also makes it easier to shape the cakes without them falling apart. This process ensures that you'll end up with beautifully shaped shrimp cakes . Enjoy!

Thai Shrimp Cakes (Tod Mun Goong)

Name: Thai Shrimp Cakes (Tod Mun Goong)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb fresh shrimp, peeled and deveined; 2 tbsp red curry paste; 1 tbsp fish sauce; 1 egg; 1/4 cup green beans, finely chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup Thai basil leaves, chopped; 2 kaffir lime leaves, finely shredded; 1/2 cup breadcrumbs; Vegetable oil for frying; Sweet chili sauce for serving; Lime wedges and fresh cilantro for garnish

Description

Dive into the flavors of Thailand with our tantalizing Thai Shrimp Cakes (Tod Mun Goong). These crispy, golden-brown delights are packed with succulent shrimp, fragrant herbs, and a hint of spice, offering an authentic Thai taste in every bite. Perfect for any occasion, whether as a delightful appetizer or a flavorful main course, this recipe will transport your taste buds to the bustling streets of Bangkok. Let's get cooking and experience the magic of Thai cuisine in your kitchen!

Ingredients

Scale

1 lb fresh shrimp, peeled and deveined
2 tbsp red curry paste
1 tbsp fish sauce
1 egg
1/4 cup green beans, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup Thai basil leaves, chopped
2 kaffir lime leaves, finely shredded
1/2 cup breadcrumbs
Vegetable oil for frying
Sweet chili sauce for serving
Lime wedges and fresh cilantro for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare Shrimp Mixture: Pulse the shrimp in a food processor until coarsely chopped. Add red curry paste, fish sauce, and egg. Pulse until well combined and slightly sticky.
Mix in Herbs and Vegetables: Transfer the shrimp mixture to a mixing bowl. Add chopped green beans, cilantro, Thai basil, and shredded kaffir lime leaves. Mix thoroughly.
Shape the Cakes with Ease: Scoop about 2 tablespoons of the mixture and shape into small patties about 1/2 inch thick. It's as simple as that. Place them on a plate.
Coat with Breadcrumbs: Spread breadcrumbs on a plate. Coat each shrimp cake with breadcrumbs, pressing gently to adhere. Place them back on the plate.
Fry the Shrimp Cakes: Heat vegetable oil in a frying pan over medium heat. Fry the shrimp cakes in batches for about 3-4 minutes per side until golden brown and cooked. Rest assured, they'll turn out perfect. Drain on paper towels.
Serve: Present the Thai Shrimp Cakes on a serving platter, a feast for the eyes. Garnish with fresh cilantro and lime wedges. Serve hot with sweet chili sauce for dipping.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Fry
Cuisine: Thai

Nutrition

Serving Size: 3 shrimp cakes per serving
Calories: 280 kcal
Sugar: 2g
Sodium: 550mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 24g
Cholesterol: 240mg