Deep Fried Shrimp Cakes Taud Man Goong
Crispy, golden, and bursting with flavor, Deep Fried Shrimp Cakes (Taud Man Goong) are a mouthwatering Thai appetizer that's sure to impress. Made with a blend of tender shrimp, aromatic cilantro stems, garlic, and a touch of fish sauce, these shrimp cakes are seasoned to perfection and boast a wonderfully moist interior. Each bite is enveloped in a light, crunchy panko breadcrumb crust, making them irresistibly satisfying. The optional addition of pork fat enhances their rich, melt-in-your-mouth texture, while a quick deep fry ensures a beautiful golden finish. Serve these delectable shrimp cakes hot alongside sweet chili sauce for a delightful balance of savory and sweet. Perfect as a party appetizer or a special snack, these shrimp cakes are easy to prepare and deliver authentic Thai flavors in every bite.
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Ingredients
- 500 grams Peeled and deveined raw shrimp
- 50 grams Pork fat or lard (optional, for texture)
- 2 cloves Garlic cloves
- 2 tablespoons Cilantro stems (roughly chopped)
- 1 teaspoon White pepper powder
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 1 large Egg
- 150 grams Panko breadcrumbs
- 2 cups Vegetable oil (for frying)
- 0 (as needed) Sweet chili sauce (for serving)
Directions
Step 1
1. Place the peeled and deveined shrimp into a food processor along with the pork fat (if using), garlic cloves, cilantro stems, white pepper powder, fish sauce, and sugar.
Step 2
2. Pulse the mixture until it forms a sticky, smooth paste. Be careful not to over-blend to avoid making the paste too runny.
Step 3
3. Scoop out the shrimp mixture and form it into small, round patties about 2 inches in diameter and 1/2 inch thick. Set aside on a plate.
Step 4
4. Beat the egg in a shallow bowl and place the panko breadcrumbs in a second shallow bowl.
Step 5
5. Dip each shrimp patty into the beaten egg, ensuring it's fully coated, then gently coat it in the panko breadcrumbs. Repeat for all patties.
Step 6
6. Heat the vegetable oil in a deep frying pan or wok over medium heat. Test the oil by dropping a small piece of bread into it; if it sizzles, the oil is ready.
Step 7
7. Fry the shrimp cakes in batches, making sure not to overcrowd the pan. Cook each side for about 2-3 minutes or until golden brown and crispy.
Step 8
8. Remove the cooked shrimp cakes and drain on paper towels to remove excess oil.
Step 9
9. Serve the shrimp cakes hot with sweet chili sauce on the side for dipping.
Nutrition Facts
| Serving size | (1280.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5706.9 |
| Total Fat 538.9g | 0% |
| Saturated Fat 89.7g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 1072.0mg | 0% |
| Sodium 3180.5mg | 0% |
| Total Carbohydrate 139.9g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 25.6g | |
| Protein 130.0g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 290.9mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1514.0mg | 0% |
Source of Calories