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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Recipe Information
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)
- (as needed) Sweet chili sauce (for serving)
Instructions
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.
2. Pulse the mixture until it forms a sticky, smooth paste. Be careful not to over-blend to avoid making the paste too runny.
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.
4. Beat the egg in a shallow bowl and place the panko breadcrumbs in a second shallow bowl.
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.
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.
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.
8. Remove the cooked shrimp cakes and drain on paper towels to remove excess oil.
9. Serve the shrimp cakes hot with sweet chili sauce on the side for dipping.
Nutrition Facts
Calories |
1423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 6.4 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
