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Loading...Tod Mun Goong are bouncy, golden Thai shrimp cakes bound with red curry paste and flecked with kaffir lime leaves and green beans. They fry up shatteringly crisp on the outside while remaining tender and springy inside, traditionally served with a tangy-sweet chili dipping sauce. Perfect as a snack, party appetizer, or light lunch alongside jasmine rice.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings (about 12 cakes)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 18 gCarbs
- 1 gFiber
- 9 gSugar
- 22 gProtein
- 680 mgSodium
- 320 mgPotassium
- 80 mgCalcium
- 1.5 mgIron
- 6 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the shrimp cakes
- 1 lb (450 g) raw shrimp, peeled, deveined, and patted dry
- 1.5 tbsp Thai red curry paste
- 2 kaffir lime leaves, very finely shredded
- 1/3 cup finely chopped green beans (or long beans)
- 1 large egg white
- 1 tbsp cornstarch
- 1 tsp fish sauce
- 1 tsp palm sugar (or granulated sugar)
- 1/4 tsp fine salt
- Neutral oil, for frying (about 2 cups)
For the dipping sauce
- 1/3 cup Thai sweet chili sauce
- 2 tbsp lime juice, freshly squeezed
- 1 tbsp finely chopped roasted peanuts
- 1/4 cup finely diced English cucumber
Directions
- In a small bowl, stir together the sweet chili sauce, lime juice, peanuts, and cucumber; set aside to let the flavors mingle.
- Place the shrimp in a food processor and pulse 6-8 times until a coarse, sticky paste forms, scraping down the sides. Do not over-process; the mixture should retain some texture.
- Transfer the shrimp paste to a bowl and add the red curry paste, shredded kaffir lime, green beans, egg white, cornstarch, fish sauce, sugar, and salt. Mix vigorously in one direction for 2 minutes until the mixture becomes very sticky and holds together when pressed.
- Cover and chill the mixture for 15 minutes to firm up, which helps the cakes hold their shape during frying.
- Heat about 1.5 inches of oil in a deep skillet or wok to 350°F (175°C). Using two oiled spoons, scoop about 2 tablespoons of mixture per cake and flatten into a 2-inch round patty, gently lowering into the hot oil.
- Fry the shrimp cakes in batches of 3-4 for 2-3 minutes per side, until deeply golden and crisp. Drain on a wire rack (not paper towels) to keep them crunchy.
- Serve immediately with the sweet chili dipping sauce and extra cucumber on the side.
Cook’s Notes
- Do not over-process the shrimp; a slightly chunky paste gives a better bouncy texture than a smooth puree.
- Chilling the mixture is essential; it firms up the proteins so the cakes fry into round, intact patties instead of falling apart.
- Drain on a wire rack rather than paper towels to preserve the crisp crust; paper towels will steam the surface and make them soggy.
- For a milder cake, reduce the curry paste to 1 tablespoon and add a pinch more sugar to balance.
- Frozen raw shrimp work perfectly; thaw overnight in the fridge and pat very dry before processing to prevent a watery paste.
