How to make Tod Mun Goong (Thai Shrimp Cake) at home
Indulge in the irresistible flavors of Tod Mun Goong, a Thai delicacy that features crispy Deep Fried Shrimp Cakes. This delectable appetizer showcases a harmonious blend of minced and whole shrimp, seasoned with aromatic spices and binding agents. Served with a zesty dipping sauce, it's a delightful treat that brings the taste of Thailand to your table
Equipment
- Cutting board For chopping and prepping the shrimp and other ingredients
- Knife A sharp knife for mincing garlic and chopping shrimp.
- Food Processor (optional): If you have one, it can make blending the shrimp mixture easier, but you can also use a knife to finely chop the shrimp.
- Mixing bowl To combine and mix the shrimp paste, whole shrimp, and other ingredients.
- Measuring spoons and cups For accurate measurements of ingredients like fish sauce, oyster sauce, sugar, cornstarch, and breadcrumbs.
- Frying Pan or Wok: A deep frying pan or wok for deep frying the shrimp cakes. Make sure it's deep enough to submerge the cakes in oil.
- Slotted Spoon or Spatula: To carefully place the shrimp cakes in hot oil and remove them when they're done frying.
- Kitchen Thermometer: To monitor and maintain the oil temperature while frying.
- Paper towels For draining and blotting excess oil from the fried shrimp cakes.
- Tray or Plate with Parchment Paper: To place the shaped shrimp cakes before frying, preventing sticking.
- Small bowl For mixing the dipping sauce ingredients.
- Whisk or Fork: To mix the dipping sauce ingredients until well combined.
- Serving Platter For presenting and serving the finished shrimp cakes.
- Serving Dishes: Small individual dishes or a communal platter for the dipping sauce.
- Cucumber Slicer or Peeler (optional): If you want to garnish your shrimp cakes with cucumber slices.
Ingredients
For the Shrimp Cakes:
- 1 lbs (450g) medium-sized shrimp, peeled and deveined
- 1 egg
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tsp sugar
- 2-3 cloves garlic, minced
- 1 tbsp oyster sauce
- 1/2 tsp white Pepper
- 1/4 cup cornstarch
- 1/4 cup breadcrumbs
- vegetable oil for frying
- sweet Plum Sauce For dipping (can find in Asian Store)
- vegetable pickles Optional
Instructions
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Chop half of the shrimp into small pieces and leave the other half whole.
- Blend the Shrimp Mixture: In a food processor, add the chopped shrimp, red curry paste, minced garlic, fish sauce, oyster sauce, sugar, and white pepper. Pulse until you have a coarse paste. Be careful not to over-process; you want some texture in the mixture.
- Mix in Whole Shrimp and Egg: Transfer the paste to a mixing bowl and add the whole shrimp. Mix them in thoroughly. Then, add the egg and continue mixing until well combined.
- Add Binding Agents: Sprinkle in the cornstarch and breadcrumbs. Mix until everything comes together and the mixture is thick enough to hold its shape. If it's too wet, you can add a bit more cornstarch.
- Shape the Shrimp Cakes: Wet your hands to prevent sticking and shape the mixture into small, flat patties or balls, about 2 inches in diameter. Place them on a tray lined with parchment paper.
- Heat the Oil: In a deep frying pan or a wok, heat enough vegetable oil to submerge the shrimp cakes. Heat the oil to 350-375°F (175-190°C).
- Fry the Shrimp Cakes: Carefully place the shrimp cakes into the hot oil using a slotted spoon or spatula. Fry them in batches to avoid overcrowding the pan. Fry each batch for 2-3 minutes or until they are golden brown and cooked through. Remove them with a slotted spoon and drain on paper towels.
- Serve: Serve the Tod Mun Goong hot with the sweet plum sauce and vegetable pickles on the side. They are best enjoyed immediately.
Notes
- Shrimp Quality: Use fresh, high-quality shrimp for the best flavor. You can also use frozen shrimp, but make sure they are thawed and well-drained before using them in the recipe.
- Texture: Be careful not to over-process the shrimp mixture in the food processor. You want a coarse texture with small chunks of shrimp for a nice bite.
- Binding Agents: The combination of cornstarch and breadcrumbs acts as a binder and helps absorb excess moisture. Adjust the amounts if needed to achieve the right consistency. If the mixture is too wet, the cakes may fall apart during frying.
- Frying Temperature: Maintain the oil temperature between 350-375°F (175-190°C). Use a kitchen thermometer to ensure accurate temperature control. If the oil is too hot, the cakes may brown too quickly on the outside while remaining undercooked inside.
- Frying Time: Fry the shrimp cakes until they are golden brown and cooked through, which should take about 2-3 minutes per side. Overcooking can make them dry.
- Oil Depth: Use enough oil to submerge the shrimp cakes fully. This ensures even cooking and a nice, crispy exterior.
- Dipping Sauce: Adjust the spiciness of the dipping sauce by adding more or fewer Thai bird's eye chilies. Taste the sauce and make it as spicy or mild as you prefer.
- Presentation: You can garnish the shrimp cakes with some fresh cilantro leaves or sliced cucumbers for an attractive presentation.
- Serving: These shrimp cakes are best served immediately while they are still hot and crispy. They make a great appetizer or party snack.
- Storage: If you have leftovers, you can store them in the refrigerator for a day or two. Reheat them in the oven to maintain their crispiness.