Goong Tod

Name: Goong Tod
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 500 g shrimp; for frying tempura-like batter; sweet chili to dip; 1 tsp fine sea salt; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood, tempura

Goong Tod, a beloved Thai dish, brings the essence of home cooking to life with its straightforward approach. Often prepared in family kitchens, this fried shrimp dish is rooted in the everyday culinary practices of Thailand. Salt is measured instinctively, and frying is done with a generous hand, making it a staple for informal gatherings where sharing is a given.

The dish delivers a delightful crunch from its tempura-like batter, perfectly complementing the tender shrimp inside. Each bite is a harmonious blend of savory and slightly sweet flavors, especially when paired with sweet chili dipping sauce. Goong Tod is a celebration of texture and taste that invites everyone to reach in for more.

Ingredients

500 gshrimp
for fryingtempura-like batter
sweet chilito dip
1 tspfine sea salt
to tastefine sea salt

Method

Start by preparing the shrimp. Peel and devein 500 g of shrimp, leaving the tails on for easy handling. Rinse them under cold water and pat dry with paper towels. This ensures the batter adheres well to the shrimp.
In a mixing bowl, prepare the tempura-like batter according to your recipe or package instructions. The batter should be smooth and slightly thick, enough to coat the back of a spoon. Add 1 tsp fine sea salt to the batter to enhance the shrimp's natural sweetness.
Heat a generous amount of oil in a deep frying pan or wok over medium-high heat. The oil should be about 2 inches deep to allow the shrimp to float and cook evenly. Test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface immediately.
Once the oil is ready, dip each shrimp into the batter, ensuring it is fully coated. Carefully place the shrimp into the hot oil, frying in batches to avoid overcrowding. Fry the shrimp until they turn golden brown and crispy, about 2-3 minutes per side. The shrimp should be firm and opaque inside.
Remove the shrimp from the oil using a slotted spoon and drain on paper towels to remove excess oil. This keeps the shrimp crispy and not greasy.
Finish by sprinkling a little more fine sea salt over the hot shrimp to taste. Serve immediately with sweet chili sauce for dipping, ensuring the shrimp remain crisp and flavorful.