Tod Mun Goong

Name: Tod Mun Goong
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g shrimp paste; 2 tbsp red curry paste; for frying oil; cucumber relish — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Tod Mun Goong, or Thai shrimp cakes, is a beloved appetizer that finds its way to family tables across Thailand. This home-cooked version captures the essence of how a Thai family might prepare it for a special gathering. The process involves hand-judging the salt and using a generous amount of fat, embodying the informal precision of a seasoned family cook. It's a dish that showcases the simplicity and depth of Thai home cooking.

The shrimp cakes offer a delightful contrast of textures: crispy on the outside and tender within. Infused with the aromatic warmth of red curry paste, each bite delivers a savory burst of flavor. Traditionally paired with a sweet and tangy cucumber relish, these cakes are perfect for sharing, embodying the communal spirit of Thai dining without ceremony or fuss.

Ingredients

400 gshrimp paste
2 tbspred curry paste
for fryingoil
cucumber relish — to serve
to tastefine sea salt

Method

Start by preparing the shrimp paste. If it's not already smooth, use a mortar and pestle to grind it until it reaches a fine, cohesive texture. This ensures even cooking and a uniform flavor throughout the cakes.
In a mixing bowl, combine the 400 g of shrimp paste with 2 tbsp of red curry paste. Use your hands or a spatula to mix thoroughly until the curry paste is evenly distributed. This step builds the foundational flavor of the Tod Mun Goong.
Shape the mixture into small, flat patties, about the size of your palm. Ensure they are of even thickness, approximately 1 cm, for consistent cooking. This will help them cook evenly and achieve the desired crispiness on the outside.
Pour enough oil into a large, heavy-bottomed frying pan to cover the bottom generously. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. This ensures the patties will crisp up quickly without absorbing too much oil.
Carefully place the shrimp cakes into the hot oil, leaving space between each one to prevent them from sticking together. Fry for about 3-4 minutes on each side, or until they turn a deep golden brown and are firm to the touch. The exterior should be crispy, while the interior remains moist.
Once cooked, remove the shrimp cakes from the pan and place them on a paper towel-lined plate to drain any excess oil. This step helps maintain their crispiness by removing the surface oil.
Finish by sprinkling fine sea salt over the hot shrimp cakes to taste. This final seasoning enhances the flavors and balances the richness of the dish.
Serve the Tod Mun Goong immediately with cucumber relish on the side, allowing the fresh, tangy flavors to complement the savory shrimp cakes. Share them at the table, as is traditional in Thai home cooking.