Deep-Fried Shrimp Cakes (Taud Man Goong)

Submitted by KeyWee

"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."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 20 appetizers

ingredients

• 566.99 g shrimp, peeled & deveined
• 141.74 g lard
• 4.92 ml salt
• 2.46 ml sugar
• 473.18 ml fresh breadcrumbs
• oil, for deep-frying
• 236.59 ml white vinegar
• 118.29 ml sugar
• 14.79 ml cauliflower, finely sliced
• 14.79 ml baby corn, finely sliced
• 14.79 ml cucumber, chopped
• 5 bird's eye chilies (or any fresh, hot chili)
• 2 shallots or 2 green onions, finely sliced

directions

1. Chop shrimp and lard together until fine.
2. Add salt, sugar& bread crumbs and shape into small patties.
3. Deep fry until golden brown& fragrant.
4. For the accompaniment: Bring vinegar and 1/2 cup sugar to a boil- then cool.
5. Add all vegetables, chilis& shallots- set aside.
6. Serve with fried patties.

Reviews

[Ratalouille]

DH really to a liking to these, but I didn't care for them as much :( Part of it was the overall recipe, the other part was operator error. The shrimp cake was very bland. I thought the vinegar was too overpowering in the sauce, but I'm not a huge vinegar fan. I added some sweet chili sauce and a little sesame oil to try and fix. Be sure to firmly shape the shrimp cakes - *this is a must. Mine kept falling apart while they were frying (operator error). My oil was too hot for the first few I fried (another operator error) so they were a little overcooked. I will probably make these again upon DH's request :) and do a little more tweaking.