Thai shrimp cakes with sweet chili sauce (Tod Mun Goong)
Thai shrimp cakes with sweet chili sauce (Tod Mun Goong) are tasty appetizers with memorable flavors that come from fresh ingredients used in this recipe. With fresh ingredients like garlic, shallots, kaffir lime leaves, lime juice, cilantro stems, and ground white pepper, this Thai starter will leave you wanting more.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces of raw shrimp, veins, shells, and tails removed.
- 1/3 cup ground pork
- 1 egg
- 1/2 cup bread crumbs
- 1/3 cup shallots, chopped small
- 4 cloves garlic, minced
- 1/3 cup cilantro stems, chopped into 1-inch pieces
- 2 kaffir lime leaves- finely chopped
- 1/2 teaspoon ground white pepper
- 1 1/2 tablespoon fish sauce
- 2 teaspoons fresh lime juice
- 1 teaspoon baking powder
- Oil for pan-frying, as needed
Instructions
- 1
Prepare the shrimp by removing the shells, veins, and tail and adding them to a food processor.
- 2
Add all other ingredients to the food processor and blend until smooth paste forms.
- 3
Transfer the shrimp mixture to a mixing bowl. Have a plate ready to place the patties on. Roll the mixture with wet hands into golf ball-sized patties.
- 4
Heat a skillet on medium heat, and add 2 tablespoons of oil. Fry the shrimp cakes, 6 or so pieces at a time, until lightly golden brown, about 3-4 minutes each. Flip them over and cook for 1-2 minutes more. Place them on a plate lined with a paper towel to let them cool at room temperature. Finish cooking the rest of the patties.
- 5
For the sweet chili dipping sauce
- 6
1/2 cup Thai sweet chili sauce
- 7
1/4 cup water
- 8
1 tablespoon chopped cilantro
- 9
1 tablespoon chopped carrot sticks
- 10
1 tablespoon rice wine vinegar