Best 3 Thai Shrimp Cakes Recipes
Get ready to embark on a culinary journey to the vibrant streets of Thailand with our exploration of the tantalizing Thai shrimp cakes. These delectable morsels, known as "Tod Mun Goong" in the local tongue, are a symphony of flavors and textures that will ignite your taste buds. Made with succulent shrimp, aromatic herbs, and a touch of heat, these golden-brown cakes are a staple in Thai cuisine and a favorite among food enthusiasts worldwide. So, prepare to indulge in the delightful experience of Thai shrimp cakes as we guide you through the best recipes, cooking techniques, and essential ingredients to create this authentic Thai delicacy in your own kitchen.
Let's cook with our recipes!
THAI SHRIMP CAKES
Provided by Molly O'Neill
Categories easy, quick, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 10
Steps:
- If using lemon grass, remove outer 2 layers. Quarter the pieces lengthwise. Cut across in very thin slices.
- Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about 1/2 inch thick.
- Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 3 minutes per side.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 0 grams
THAI SHRIMP CAKES
Great lunch or light dinner.
Provided by Lynette !
Categories Seafood
Time 25m
Number Of Ingredients 13
Steps:
- 1. Combine 1/3 cup panko, 2 tablespoons coconut, and the next 8 ingredients in a large bowl. Add the shrimp; stir just until combined. With wet hands, shape the mixture into 4 equal balls.
- 2. Combine the remaining panko and coconut in a shallow dish. Coat the balls in thepanko mixture; press to form 4 (4-inch) patties.
- 3. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add the patties; cook 4 minutes on each side or until desired degree of doneness. Serve with lime.
THAI SHRIMP CAKES
Steps:
- 1. Combine 1/3 c panko. 2T coconut and next 8 ingredients in a large bowl. Add shrimp and stir just till combined. With wet hands, form mixture into 4 balls. 2. Combine remaining panko and coconut in a bowl. Coat balls in panko pressing to form 4" patties. 3. In a large skillet heat oil and saute patties till golden browned. 4. Meanwhile combine sauce ingredients and serve with patties.
Tips:
- Choose fresh, succulent shrimp for the best flavor and texture.
- Chop the shrimp finely or use a food processor to create a smooth paste. This will help the shrimp cakes hold together better.
- Use a combination of herbs and spices to create a flavorful marinade. Some popular choices include lemongrass, galangal, kaffir lime leaves, and chili peppers.
- Let the shrimp marinate for at least 30 minutes before cooking. This will allow the flavors to penetrate the shrimp and create a more delicious cake.
- Shape the shrimp cakes into small, flat patties. This will help them cook evenly and prevent them from falling apart.
- Shallow-fry the shrimp cakes in hot oil until they are golden brown and cooked through. Be careful not to overcrowd the pan, or the shrimp cakes will not cook evenly.
- Serve the shrimp cakes with a dipping sauce. Some popular choices include sweet chili sauce, plum sauce, or a simple lime wedge.
Conclusion:
Thai shrimp cakes are a delicious and easy-to-make appetizer or main course. By following these tips, you can create shrimp cakes that are flavorful, juicy, and perfectly cooked. Whether you are a novice cook or an experienced chef, you are sure to enjoy this classic Thai dish.
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