Tod Mun Goong Thai Fish And Shrimp Cakes Food

SHRIMP CAKE ทอดมันกุ้ง (TOD MUN GOONG)

Steps:

• Add the coconut milk to a sauté pan and bring to a boil. Add the curry paste and cook, stirring constantly, to reduce the liquid until it becomes a thick paste. Let it cool completely in the freezer while you prep other ingredients.
• In a mixing bowl, add the cooled curry paste, chopped long beans, corn (if using), kaffir lime leaves, sugar, and fish sauce.
• Grind the shrimp and the egg in a food processor until very fine. Add the shrimp mixture to the mixing bowl and stir everything together until well mixed. Put this mixture in the fridge, covered in plastic wrap, while you make the dipping sauce.
• Pound together the chilies and the garlic into a paste and transfer the mixture into a small pot. Add the sugar and vinegar to the pot and let simmer for 2-3 minutes to thicken. The mixture will also thicken as it cools. While the dipping sauce is cooling, shape and fry the shrimp cakes.
• Divide the shrimp cake into about 1 Tbsp portions using a small disher or a tablespoon measure. Once done, put the panko into a wide, shallow bowl. Wet your hands with some water, roll each shrimp cake portion into a ball, and drop the ball into the panko. If you want to make larger pieces, shape them into patties rather than balls so they cook faster. Continue rolling until there's no more room in the panko bowl. Spoon the panko over the shrimp cake to cover, and with dry, clean hands, grab each shrimp cake and gently press the panko onto the surface and set them on another plate.
• Add frying oil to a pot until it's at least 1" deep. Heat the oil to 350 F. Drop the shrimp cake and fry for a few minutes, they will puff up and may crack slightly, which is expected. Once they are a nice golden brown colour, after a few minutes, put them on a paper towel-lined plate. They will continue to cook after they've been removed from the oil, and the colour will continue to darken from golden to brown. You can cut one open to check for doneness, but don't cut it right out of the oil - let it sit for a minute first so the residual heat can finish cooking them.
• Right before serving, add the crushed peanuts and chopped cilantro to the dipping sauce and serve along side the shrimp cake. Serve these with some fresh cucumber slices to add a touch of crunch and freshness!
• You can make the mixture, shape, and bread the shrimp cake the day before and keep them covered in the fridge. You can also make the dipping sauce several days ahead of time, keeping them in the fridge.
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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.

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 CAKES (TAUD MAN GOONG)

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.