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Tod Man Kung (ทอดมันกุ้ง) – Thai Shrimp Cakes
More recipes: Thai Recipes · All Asian Recipes
Tod Man Kung (ทอดมันกุ้ง) – Thai Shrimp Cakes
Laura Chen
4
30 Minuten
20 Minuten
200
Thai
Appetizers
Tod Man Kung are Thai cakes made from chopped shrimp, red curry paste and makrut lime leaves, deep-fried in hot oil. They turn crisp outside and stay juicy inside, and the curry paste adds mild heat. Serve them as an appetizer or snack with sweet chili sauce.
Ingredients
- 500 g raw shrimp, peeled and deveined
- 3 garlic cloves, chopped
- 1 egg, beaten
- 2 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1 tbsp red curry paste
- 3 makrut lime leaves, finely sliced
- 50 g green beans, finely sliced
- 500 ml vegetable oil for deep-frying
- 1 small handful each of fresh cilantro and Thai basil, to garnish
Instructions
- Put the shrimp in a blender and pulse briefly until coarsely chopped.
- Transfer the chopped shrimp to a bowl and mix well with the garlic, egg, fish sauce, sugar, black pepper, red curry paste and lime leaves.
- Add the green beans and mix everything thoroughly.
- With wet hands, shape small patties.
- Heat plenty of vegetable oil in a deep pan.
- Fry the patties in batches in the hot oil until golden brown on all sides.
- Drain on paper towels and garnish with fresh cilantro and Thai basil.
- Serve hot, ideally with sweet chili sauce.
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More recipes: Thai Recipes · All Asian Recipes