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Plate of golden brown Thai Shrimp Cakes (Tod Mun Goong) served with Sweet Thai Chili Dipping Sauce.

Thai Shrimp Cakes (Tod Mun Goong)

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!
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: Thai
Keyword: Thai Shrimp Cakes
Servings: 4 servings
Calories: 280kcal
Author: Susie Thompson

Ingredients

  • 1 lb fresh shrimp peeled and deveined
  • 2 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 egg
  • ¼ cup green beans finely chopped
  • ¼ cup fresh cilantro chopped
  • ¼ cup Thai basil leaves chopped
  • 2 kaffir lime leaves finely shredded
  • ½ cup breadcrumbs
  • Vegetable oil for frying
  • Sweet chili sauce for serving
  • Lime wedges and fresh cilantro for garnish

Instructions

  • Prepare Shrimp Mixture: Inline Ingredients
    Pulse the shrimp in a food processor until coarsely chopped. Add red curry paste, egg, and fish sauce. Pulse until well combined and slightly sticky.
    1 lb fresh shrimp, 2 tablespoon red curry paste, 1 egg, 1 tablespoon fish sauce
  • 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.
    ¼ cup green beans, ¼ cup fresh cilantro, 2 kaffir lime leaves, ¼ cup Thai basil leaves
  • Shape the Cakes with Ease: 
    Scoop about 2 tablespoons of the mixture and shape into small patties about ½ 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.
    ½ cup breadcrumbs
  • 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.
    Vegetable oil for frying
  • 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.
    Lime wedges and fresh cilantro for garnish, Sweet chili sauce for serving

Nutrition

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