Thai Shrimp Cakes (Tod Mun Goong) | Marion's Kitchen (2024)

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Thai Shrimp Cakes (Tod Mun Goong)

Ingredients

Steps

• 

  Place coriander roots, garlic, pepper and salt into the bowl of food processor and blend until finely chopped. Add the prawns and the baking powder and blend until a smooth paste is formed. Scrape down the sides of the food processor bowl. Then blend again for half a minute until the mixture is very smooth. Transfer the mixture to a large bowl.

• 

  Place breadcrumbs in a large shallow bowl or tray. Use a mini ice-cream scoop or a spoon to scoop heaped tablespoons of the prawn mixture into the breadcrumbs. Coat with breadcrumbs and form into patties. Place the crumbed shrimp cakes onto a tray lined with baking paper. At this point shrimp cakes can be frozen for use later.

• 

  Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook shrimp cakes until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.

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  Serve with sweet chilli sauce.

• 

  Notes:

  – Panko breadcrumbs are a type of Japanese breadcrumb available in the Asian aisle of most supermarkets.

  – Shrimp cakes can be frozen for up to 2 months. When ready to use, cook them from frozen.

30-minute mealsParty foodPrawnsSeafood

3 coriander (cilantro) roots, washed, roughly chopped

2 garlic cloves, peeled, roughly chopped

½ tsp ground white pepper

2 tsp sea salt

500g (1 lb) peeled and deveined prawns

½ tsp baking powder

2 cups panko breadcrumbs*

vegetable oil for deep frying

Homemade sweet chilli sauceor store-bought sweet chilli sauce, to serve