Shrimp Cakes

by - October 03, 2011

"Shrimp Cakes" or "Tod Mun Goong" is very famous dish in Thailand. They are loved by every one of all ages, especially kids. They are becoming immensely popular that manufacturers create a frozen version, which you can easily find in most supermarkets. All you need to do is to deep fry them. 

Thai supermarkets in Tokyo stock pretty good frozen shrimp cakes. However, I do long for fresh crispy delicious shrimp cakes so today I am making my own. :-)

Below is authentic and easy Thai Shrimp Cakes recipe.    

250 grams shrimp 
50 grams water chestnut, dice  
2 teaspoon sesame oil 
2 teaspoon corn/ cassava starch  
a pinch of salt 
little sugar and pepper
1 egg, beaten 
little plain flour for coating 
bread crumb  

Peel and devein shrimp.  Then chop or process the shrimp until become a sticky shrimp paste.  Dice water chestnut and add them to the paste. Add in sesame oil, corn starch, salt , sugar and pepper. Mix well, cover and refrigerate for 30 minutes. 
 Then roll the paste into small balls. Lightly coat the balls with plain flour and then dip in beaten egg. Patch the paste into a small cake, dredge in bread crumb.   
Then deep fry over medium heat until crispy golden brown. 
Serve with Chinese plum sauce or Thai sweet chilies sauce. 

Thai shrimp cakes, unlike Thai Fish Cakes, are not served as appetizer, they are often paired with a plate of rice. 

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  1. My goodness this looks YUMMY!!!!! And you made a cute flower with cucumber slices. I know Thai people use a lot of food curving and decoration. Are you good with making these? Looks awesome! My kids love shrimp and shrimp cake looks like a perfect meal for them!

  2. You are right. Thais are good at food decoration. Exactly what I made here is pretty basic.:-) Thanks for your compliment. You can try making these shrimp cakes. The process is very similar to korokke, I guess. Your kids will love them!