Tod Mun Goong
Tod Mun Goong
ThaiShrimp Cakes These shrimp cakes arepopular crispy nuggets you find on the streets in Thailand. They are deliciousand easy to eat while in transit or for a quick snack. This dish is also one ofthe few that’s enjoyed with sriracha. This isn’t a place to worry about usinglarge, expensive shrimp. Because the shrimp are ground into a paste, any sizewill do, which also makes me believe this dish was created to further utilizeshrimp.
Equipment
Ingrediënten
- Canola or other high-temperature cooking oil
- 2 lb 907 g medium shrimp, peeled and deveined
- 2 cloves garlic peeled
- 1 tsp white sugar
- 1 egg
- ½ tsp kosher salt
- ½ tsp white pepper
- ½ cup 104 g ground pork
- 2 tbsp 30 g roasted rice powder (see Pro Tip)
- 2 cups 112 g panko breadcrumbs
- Thai sriracha plum sauce or sweet chili sauce, for serving
Instructies
- Preheat about 3 inches (8 cm) of cooking oil to between 350°F and 375°F (175°C and 190°C) in a 4- to 6-quart (3.
- 8- to 5.
- 7-L) Dutch oven or deep skillet.
- While the oil is heating, place the shrimp and garlic in a large food processor and pulse intermittently into an even paste, about 1 minute.
- Add the sugar, egg, salt, pepper, pork and roasted rice powder.
- Process until thoroughly combined, about 10 seconds.
- Remove the shrimp mixture from the food processor and place in a medium bowl.
- Place the panko breadcrumbs in a separate medium bowl.
- With lightly oiled hands, take 2 to 3 tablespoons (30 to 45 g) of the shrimp mixture and form it into a ball.
- Place the ball into the bowl of panko and press it into the panko until it becomes flat and well coated on the bottom.
- Turn it over and press the other side into the panko, making sure to coat both sides thoroughly.
- Tap off any excess panko and prepare to fry.
- Fry in small batches for about 2 minutes on each side, until golden brown and cooked through.
- Transfer the cooked shrimp cakes to a wire rack to drain.
- The cooked shrimp cakes can be kept warm in a 250°F (120°C) oven until they are all finished frying and you are ready to serve.
- I like to serve these shrimp cakes with plum sauce, Thai sriracha or sweet chili sauce.
