Thai Shrimp Cakes泰式蝦餅
Thai Shrimp Cakes, known as 'Thot Man Kung,' are a popular appetizer featuring a delicious blend of finely minced shrimp, seasoned with aromatic Thai herbs and spices, then deep-fried to a golden crisp perfection. They are typically served with a sweet chili dipping sauce.
01Ingredients
- 500g fresh shrimp, peeled and deveined
- 50g minced pork fat (optional, for texture and juiciness)
- 1 egg white
- 2 tbsp fish sauce
- 1 tsp white sugar
- 1/2 tsp white pepper
- 2 tbsp tapioca flour (or cornstarch)
- 1 tbsp chopped fresh cilantro
- 1/2 tsp red curry paste (optional, for color and subtle heat)
- 100g Panko breadcrumbs
- Vegetable oil for deep frying
- Sweet chili sauce for serving
- Lime wedges for serving
Nutrition (per serving)312kcal
- Protein28.5g
- Carbs12.8g
- Fat15.2g
Fiber 0.4 gSodium 658 mg
02Steps
- Roughly chop most of the shrimp (about 400g), and finely mince the remaining shrimp (about 100g) for texture.
- In a large bowl, combine the chopped shrimp, minced pork fat, egg white, fish sauce, white sugar, white pepper, tapioca flour, chopped fresh cilantro, and red curry paste.
- Mix thoroughly with your hands for about 5 minutes until the mixture becomes sticky and cohesive. Shape the mixture into approximately 10-12 flat, round patties.
- Place the Panko breadcrumbs in a shallow dish. Carefully coat each shrimp patty evenly with the breadcrumbs, pressing gently to adhere.
- Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170-175°C (340-350°F).
- Carefully place a few shrimp cakes into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and cooked through.
- Remove the fried shrimp cakes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining patties.
- Serve the Thai Shrimp Cakes hot with sweet chili sauce and lime wedges.
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