Best Deep Fried Shrimp Cakes Taud Man Goong Recipes
DEEP-FRIED SHRIMP CAKES (TAUD MAN GOONG)
This recipe is from "The Food Of Asia" a really beautiful book published in 1998. I have not tried this recipe - it is being posted in response to a recipe request for Thai appetizers.
Provided by KeyWee
Categories Thai
Time 35m
Yield 20 appetizers
Number Of Ingredients 13
Steps:
- Chop shrimp and lard together until fine.
- Add salt, sugar& bread crumbs and shape into small patties.
- Deep fry until golden brown& fragrant.
- For the accompaniment: Bring vinegar and 1/2 cup sugar to a boil- then cool.
- Add all vegetables, chilis& shallots- set aside.
- Serve with fried patties.
Nutrition Facts : Calories 170.8, Fat 8.8, SaturatedFat 3.2, Cholesterol 50.5, Sodium 239.2, Carbohydrate 14.7, Fiber 0.7, Sugar 6.4, Protein 7.5
TOD MUN GOONG ( THAI FISH AND SHRIMP CAKES )
Thai Fish and Shrimp Cakes - you know - that yummy appetizer at Thai restaurants, with the cucumber dipping sauce. These will wow your friends at parties - until they disappear. Or, serve with rice and a vegetable for dinner. Uses a food processor. Also, the Cucumber Sauce should be made ahead, and the fish cake part can also be made ahead.
Provided by Dories Lori
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Process the onion and cilantro until chopped up. Put in a large bowl.
- Process the fish until pasty and then the the shrimp until mostly pasty, but still somewhat coarse. Add to the bowl.
- Slice the green beans approximately 1/8", or process them, and add.
- Mix the cornstarch with the fish sauce, and add the curry paste, egg and sugar. Add to the bowl and mix very very well.
- Heat some oil in a frying pan. Use a tablespoon to form small (2") patties and fry in the oil. When golden, turn over and fry the other side. Drain on paper towels, and serve hot with the Cucumber Dipping Sauce.
- Cucumber Dipping Sauce:.
- Cut the cucumber lengthwise in quarters, and then slice thinnish. Put in a small bowl.
- Chop the shallots, and add.
- Remove some of the seeds and membranes from the peppers and finely chop. Add.
- Boil the water, vinegar and sugar together for a few minutes. Pour over the chopped veggies. Refrigerate to cool.
- Add the peanuts when serving.
- Notes:.
- You could make substitutions for the flounder, or use all fish if you didn't want to use shrimp.
- Recipe, as posted, is mildly spicy, "warm," but not very spicy "hot". It could be toned up or down by adjusting the red curry paste a bit, but the flavor is central to this dish.
- Since I mostly serve this at parties, # of servings is very approximate. Sorry, but time is, too - I guessed. Next time I'll time it. I counted the frying as active time.
Nutrition Facts : Calories 75.1, Fat 1.7, SaturatedFat 0.3, Cholesterol 63.9, Sodium 361.2, Carbohydrate 7, Fiber 0.8, Sugar 3.7, Protein 8.1
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