Tod Mun Goong Thai Fish and Shrimp Cakes
Delight your taste buds with Tod Mun Goong, a traditional Thai delicacy combining succulent shrimp, tender white fish, and aromatic red curry paste to create irresistibly crispy fish and shrimp cakes. Perfectly seasoned with fish sauce, cilantro, and a hint of sugar, these golden patties are brought to life with the crunch of fresh green beans and the creamy texture of blended seafood. Quick to prepare and fry, they’re a versatile appetizer or snack ideal for dipping in sweet chili sauce or tangy cucumber relish. Whether you’re hosting a dinner or craving street-food-style indulgence, these Thai fish and shrimp cakes deliver authentic flavors in every bite.
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Recipe Information
Ingredients
- 250 grams raw shrimp (peeled, deveined, and roughly chopped)
- 150 grams white fish fillet (e.g. cod or tilapia, roughly chopped)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 large egg
- 2 tablespoons cornstarch
- 50 grams long green beans (thinly sliced)
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon sugar
- 500 milliliters vegetable oil (for frying)
Instructions
Add the chopped shrimp and white fish to a food processor. Pulse several times until a smooth paste forms. Scrape down the sides as needed.
Add the red curry paste, fish sauce, egg, cornstarch, sugar, and a pinch of salt to the food processor. Blend until all the ingredients are well combined.
Transfer the mixture to a large mixing bowl. Add the sliced green beans and chopped cilantro. Mix by hand or with a spoon until evenly distributed.
Wet your hands slightly to prevent sticking. Take a small amount of the mixture and shape it into a flat, round patty about 5 cm in diameter. Repeat with the remaining mixture until all patties are formed.
Heat the vegetable oil in a deep frying pan or wok over medium heat. The oil should be hot but not smoking (around 180°C or 350°F).
Carefully drop the patties into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry each side for about 2-3 minutes, or until golden brown and cooked through.
Using a slotted spoon, transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
Serve warm with sweet chili sauce or a cucumber relish for dipping. Enjoy your Tod Mun Goong!
Nutrition Facts
Calories |
4841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.4 g | 654% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 7.8 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 166 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1425 mg | 30% | |
*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.
