Thai Shrimp Cakes (Tod Mun Goong)
My mother would set up the small charcoal grill outside and fan the coals by hand until the heat was right. The smoke would drift away and carry the smell of the shrimp cakes with it, spices and shrimp and charcoal, finding you before the cakes were anywhere near done. To a small child it was a very interesting smell. My mother and father loved these. A quick snack, sometimes. Dinner, other times. I can still picture her with that fan, keeping the coals exactly where they needed to be, the shrimp cakes getting cooked to perfection. Make these and take them outside if you can. The grill is the right way. If you are not using a grill, a skillet with a good amount of oil works beautifully, heat the oil, add the cakes, and let them fry until golden on both sides. The result is just as good.
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
Instructions
- Prepare Shrimp Mixture: Inline IngredientsPulse 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 tbsp red curry paste, 1 egg, 1 tbsp 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.1/4 cup green beans, 1/4 cup fresh cilantro, 2 kaffir lime leaves, 1/4 cup Thai basil leaves
- 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.1/2 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
Notes
Refrigerate the formed cakes before cooking. Fifteen to twenty minutes in the refrigerator after shaping allows the mixture to firm slightly, which means the cakes hold their shape when they hit the oil or the grill rather than spreading and losing their form. This step is easy to skip when the oil is already hot, and you are ready to cook. Do not skip it. The difference between a cake that holds its shape and one that spreads flat is fifteen minutes of patience before the heat goes on.
The kaffir lime leaves must be very finely shredded. The central stem removed, the leaf folded lengthwise and cut into the thinnest possible strips, so thin they are almost transparent. A piece of kaffir lime leaf that is not finely shredded will be fibrous and tough in the finished cake, noticeable in an unpleasant way in every bite where it appears. Fine shreds integrate completely and are present as fragrance and flavor rather than texture. Take the extra minute to shred them properly.
Do not turn the cakes before they are ready. A shrimp cake turned too early will stick to the pan and break apart, the proteins in the shrimp need time to set and form a crust before the cake will release cleanly. Three to four minutes per side on the correct heat. When the edge is visibly golden and the cake lifts cleanly without resistance, it is ready. If it resists even slightly, wait thirty more seconds.
The sweet chili sauce and cucumber alongside are not optional garnish. The sweetness of the sauce against the savory spiced cake, and the coolness of the cucumber against the heat, these are the pairings that make the dish complete. My mother served them this way. The street vendors serve them this way. There is a reason it has not changed.
Nutrition
Serving: 3shrimp cakes per servingCalories: 280kcalCarbohydrates: 15gProtein: 24gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 12gCholesterol: 240mgSodium: 550mgFiber: 1gSugar: 2g
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