Thai Shrimp Cake Recipe (Tod Mun Goong)

• 50g pork fat
• 150g shrimp
• 150g bread crumbs
• 100g tempura flour
  
• 1/4 tbsp soy sauce
  
• 1/4 tbsp oyster sauce
  
• 1/4 teaspoon sugar
• 1 egg
• 1/4 tbsp coriander stalks
• 1/4 teaspoon ground pepper

Special Cooking Equipment Used

• food processor
  

Cooking instructions

Step 1: Add 150g of chopped and peeled fresh shrimp and 50g of finely chopped pork fat to a food processor, and blend everything into a thick paste. Make sure you blend until there are no lumps, you want the mixture as smooth as you can get it.

Step 2: Now place the paste into a mixing bowl along with 1/4 tbsp of soy sauce, 1/4 tbsp of oyster sauce, 1/4 tbsp of coriander stalks, 1/4 teaspoon of ground pepper, 1/4 teaspoon of sugar, and 1 tbsp of tempura flour, and mix everything together thoroughly. Leave the mixture to marinate for about 1 hour.

Step 3: After 1 hour, shape the mixture into small cakes using your hands. Then roll the cake in tempura flour, so that the cake is evenly covered. Then beat 1 egg, and coat the cake in egg. Finally coat the cake in breadcrumbs until it is evenly covered, and repeat until all of the shrimp mixture is used up.

Step 4: Now heat some cooking oil, and once hot, lower the heat to medium, and deep fry the cakes until they are golden brown. We only needed to fry them for 5 minutes but the time will depend on how big your cakes are. Don’t use too high a heat though, as you don’t want the breadcrumbs to burn. Once the cakes are cooked, set them aside on some paper towel to absorb any excess oil, then serve with some sliced cucumber and plum sauce!