Thai-Style Deep-Fried Shrimp Cakes (Tod Mun Goong)
Slightly spicy sauce brings out the sweetness of the shrimp.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove the shells and tails from the shrimp. Then devein and hit them with the side of a knife or cleaver.
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Chop the onion, then quickly boil the green beans in salted water and finely chop them.
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Put the white fish paste in a bowl, mix with the shrimp (1), and season with (A). Add the vegetables (2) and stir together well.
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Fry the shrimp crackers in moderately heated oil.
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Next, use a spoon to put balls of (3) into the oil, and fry until they become golden brown and are cooked through.
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Mix (B) together to make the sauce. Place the shrimp crackers and deep-fried shrimp cakes on a plate and serve with the sauce.
Cooking Basics
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
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