Deep Fried Shrimp Cakes Taud Man Goong Food

THAI SHRIMP CAKES

Steps:

• Remove shells, veins, and tail of shrimp, add to a food processor.
• Add all other ingredients to the food processor and mix until well blended.
• Remove the mixture to a bowl, have a plate ready to place the patties on. Roll the mixture into golf ball-sized patties.
• Heat a skillet on medium heat, add 2 Tbsp of oil, cook the shrimp cakes, 6 or so pieces at a time, until light golden brown (2-3 mins). Flip them over and cook for 2 minutes more and place them on a plate lined with a paper towel to let cool. Finish cooking the rest of the patties.

TOM YUM GOONG

Steps:

• Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.
• Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup inches Crush chili pepper and add to the bowl.
• Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.
• Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.

SHRIMP CAKES

Steps:

• mix together the first 5 ingredients.
• whisk together the next 6 ingredients and combine with the shrimp panko mixture form into cakes, coat with panko, place on baking sheet and chill for 1 hour fry in oil until browned on first side, about 7 minutes, flip over and cook 5 minutes more.

TOD MUN GOONG ( THAI FISH AND SHRIMP CAKES )

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.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.