Best 3 Thai Shrimp Cakes Recipes

**Journey to the Culinary Delights of Thailand: A Symphony of Flavors in Every Bite**

In the heart of Southeast Asia, Thailand stands as a culinary haven, captivating taste buds with its vibrant and aromatic cuisine. Among its many culinary treasures, Thai shrimp cakes emerge as a symphony of flavors, inviting food enthusiasts to embark on a gastronomic adventure. These delectable morsels, known as "Tod Mun Goong" in Thai, are a harmonious blend of succulent shrimp, aromatic herbs, and zesty spices, promising an explosion of taste in every bite.

This comprehensive guide offers a journey through the culinary wonders of Thai shrimp cakes, presenting a diverse collection of recipes that cater to every palate. From the classic street-style Tod Mun Goong, where succulent shrimp meets the embrace of fresh herbs and spices, to the refined elegance of Goong Sarong, where shrimp is delicately wrapped in a crispy golden wrapper, each recipe is a testament to the culinary artistry of Thailand.

For those seeking a taste of tradition, the Tod Mun Goong recipe embodies the essence of Thai street food. This beloved dish combines minced shrimp, aromatic lemongrass, fragrant kaffir lime leaves, and a symphony of spices to create a flavor profile that is both captivating and addictive.

For those desiring a touch of sophistication, the Goong Sarong recipe offers an elevated experience. Succulent shrimp is meticulously wrapped in a crispy wonton wrapper, creating a golden-brown masterpiece that tantalizes the eyes and the palate. The accompanying sweet and sour sauce adds a perfect balance of flavors, leaving a lasting impression on the senses.

Whether you seek the vibrant energy of street food or the refined elegance of restaurant-style cuisine, this collection of Thai shrimp cake recipes promises an unforgettable culinary adventure. Prepare to embark on a journey of flavors, where each bite is a testament to the culinary artistry of Thailand.

Here are our top 3 tried and tested recipes!

THAI SHRIMP CAKES

Thai Shrimp Cakes image

Provided by Molly O'Neill

Categories easy, quick, appetizer

Time 15m

Yield Four servings

Number Of Ingredients 10

Ingredients

4 6-inch pieces lemon grass or 3 teaspoons grated lemon rind
2 pounds shrimp, cooked, shelled and cut into 1/4-inch pieces
1/2 cup cilantro leaves, chopped
8 scallions (green part only), thinly sliced
2 jalapeno peppers, stemmed, seeded and minced
2 teaspoons fresh ginger, peeled and grated
4 teaspoons lime juice
2 teaspoons salt
2 1/2 cups fresh bread crumbs
2 large eggs, beaten

Steps:

If using lemon grass, remove outer 2 layers. Quarter the pieces lengthwise. Cut across in very thin slices.
Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about 1/2 inch thick.
Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 3 minutes per side.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 0 grams

THAI SHRIMP CAKES

Thai Shrimp Cakes image

Great lunch or light dinner.

Provided by Lynette !

Categories Seafood

Time 25m

Number Of Ingredients 13

Ingredients

2/3 c panko, divided
1/4 c unsweetened dried coconut, minced, divided
2 Tbsp green onions, minced
2 Tbsp fresh cilantro, finely chopped
2 tsp fish sauce
2 tsp sriracha
1 1/2 tsp fresh ginger, peeled and grated
1 tsp fresh lime juice
1 large egg, lightly beaten
1 clove garlic, minced
8 oz shrimp, peeled and deveined, chopped
1 Tbsp olive oil
1 lime, quartered

Steps:

1. Combine 1/3 cup panko, 2 tablespoons coconut, and the next 8 ingredients in a large bowl. Add the shrimp; stir just until combined. With wet hands, shape the mixture into 4 equal balls.
2. Combine the remaining panko and coconut in a shallow dish. Coat the balls in thepanko mixture; press to form 4 (4-inch) patties.
3. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add the patties; cook 4 minutes on each side or until desired degree of doneness. Serve with lime.

THAI SHRIMP CAKES

THAI SHRIMP CAKES image

Categories Shellfish

Yield 4 Cakes

Number Of Ingredients 18

Ingredients

From Gerry
2/3 cup Panko, divided
1/4 cup minced, unsweetened, dried coconut divided
2 T minced scallions
2T cilantro, finely chopped
2t fish sauce
2t Siracha
1 1/2t fresh ginger, grated
1t lime juice
1 lg egg, lightly beaten
1 garlic clove, minced
8 oz shrimp, peeled, deveined, coarsely chopped
1T XVOO
SAUCE
1T Soy sauce
2T Fish sauce
2T Lime juice
1T Seasoned Rice vinegar

Steps:

1. Combine 1/3 c panko. 2T coconut and next 8 ingredients in a large bowl. Add shrimp and stir just till combined. With wet hands, form mixture into 4 balls. 2. Combine remaining panko and coconut in a bowl. Coat balls in panko pressing to form 4" patties. 3. In a large skillet heat oil and saute patties till golden browned. 4. Meanwhile combine sauce ingredients and serve with patties.

Tips:

To make sure the shrimp cakes are cooked evenly, use a flat spatula to gently press them down in the pan as they cook.
If you don't have Thai basil on hand, you can use regular basil instead.
For a spicier shrimp cake, add a pinch of cayenne pepper or red pepper flakes to the mixture.
Serve the shrimp cakes with your favorite dipping sauce, such as sweet chili sauce, plum sauce, or soy sauce.

Conclusion:

Thai shrimp cakes are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. With their crispy exteriors and flavorful interiors, these shrimp cakes are sure to be a hit with everyone who tries them.