Thai Shrimp Cakes (Tod Mun Goong)
Crispy on the outside and bouncy-tender inside, these Thai shrimp cakes are bursting with lemongrass, garlic, and chili for an irresistible Asian seafood appetizer ready in under 30 minutes.
Crispy, Bouncy Thai Shrimp Cakes That Taste Like a Bangkok Street Stall
If you have ever wandered through a night market in Thailand, chances are you have smelled these before you saw them. Tod mun goong, or Thai shrimp cakes, are one of the most beloved Thai seafood appetizers for a reason. They are crispy on the outside, springy and almost bouncy on the inside, and loaded with the fragrant trio of lemongrass, kaffir lime, and red curry paste. This is the kind of minced fish recipe that turns even seafood skeptics into fans, and it comes together in well under 30 minutes.
This recipe sits at the intersection of so many favorite Asian seafood recipes, somewhere between a Thai prawn cake and the fritter-style shrimp cakes you might recognize from Filipino shrimp fritters. Whatever you call them, they disappear fast off the serving plate.
Before we get cooking, the right tools and ingredients make a real difference here. A good food processor gives you that signature springy texture instead of mushy shrimp paste, and fresh lemongrass and kaffir lime leaves are what separate an authentic Thai seafood appetizer from a flat, one-note version. Here are a few things worth having on hand:
Why This Easy Fried Seafood Snack Works
The magic of a great Thai shrimp cake is texture. You are not making a smooth shrimp puree, and you are not making a chunky shrimp burger either. The sweet spot is somewhere in between, a coarse paste with enough bite that every cake has a satisfying chew. Pulsing the shrimp in short bursts, rather than blending it smooth, is the secret most home cooks miss.
The second secret is the mixing. Stirring the shrimp paste vigorously for a couple of minutes activates the natural proteins in the shrimp, which is exactly what gives these cakes their bouncy, almost sausage-like texture once fried.
Chef's Tip: Keep your shrimp very cold right up until you process it. Warm shrimp turns mushy fast, and a firm, cold paste is much easier to shape and fry evenly.
The Flavor Base: Lemongrass, Curry Paste, and Lime Leaves
What makes this dish stand out among other Thai seafood recipe ideas is the layered aromatic base. Red curry paste brings warmth and a gentle chili kick, lemongrass adds a bright citrusy backbone, and kaffir lime leaves contribute a perfume you simply cannot replicate with anything else. Thinly sliced green beans fold into the mixture for little pops of color and a fresh, slightly crunchy contrast to the tender shrimp.
Together, these ingredients build the kind of deep, unmistakably Thai flavor you would expect from a roadside vendor, not a quick weeknight appetizer.
Ready to make it? Here is the full step by step recipe:
Thai Shrimp Cakes (Tod Mun Goong)
Crispy on the outside and bouncy-tender inside, these Thai shrimp cakes are bursting with lemongrass, garlic, and chili for an irresistible Asian seafood appetizer ready in under 30 minutes.
Ingredients
- 1 lb raw shrimp, peeled, deveined, tails removed
- 2 tbsp red curry paste, store-bought or homemade
- 1 tbsp fish sauce
- 1 egg, large, lightly beaten
- 2 tbsp cornstarch, helps bind the cakes
- 1 stalk lemongrass, finely minced, tender inner part only
- 3 leaves kaffir lime leaves, very finely sliced
- 3/8 cup green beans, very thinly sliced
- 2 cloves garlic, minced
- 1 tsp white sugar
- 1/2 cup vegetable oil, for frying
- 1/2 cup cucumber relish, for serving, optional
Instruction
Pat the shrimp completely dry with paper towels, then pulse in a food processor in short bursts until you have a coarse, slightly chunky paste. You want texture, not a smooth puree.
Transfer the shrimp paste to a large bowl. Add the red curry paste, fish sauce, egg, cornstarch, lemongrass, kaffir lime leaves, garlic, and sugar.
Mix everything together with your hands or a sturdy spoon for about 2 minutes, until the mixture turns slightly sticky and tacky. This step develops the springy texture Thai shrimp cakes are known for.
Fold in the sliced green beans until evenly distributed throughout the mixture.
Wet your hands lightly with water and shape the mixture into small patties, about 2 inches wide and half an inch thick. You should get roughly 12 cakes.
Heat the vegetable oil in a large skillet or wok over medium heat until shimmering, around 325 degrees F (165 degrees C).
Fry the shrimp cakes in batches for 3 to 4 minutes per side, until deep golden brown and cooked through. Avoid overcrowding the pan.
Transfer to a plate lined with paper towels to drain excess oil.
Serve hot with cucumber relish or sweet chili sauce for dipping.
Equipment
- Food processor
- Large mixing bowl
- Skillet or wok
- Paper towels
- Slotted spatula
Notes
Serving, Storing, and Variations
Serve these shrimp cakes hot, ideally within minutes of frying, alongside a quick cucumber relish or a bottle of sweet chili sauce. They make a fantastic starter for a Thai-themed dinner, a shareable party snack, or even a light lunch piled onto a bed of jasmine rice with extra herbs.
If you want to switch things up, a few easy variations work well:
- Swap half the shrimp for minced white fish for a softer, more delicate cake
- Add a tablespoon of chopped cilantro or Thai basil for extra freshness
- Form the mixture into mini balls instead of patties for bite-sized party appetizers
Chef's Tip: Test your oil temperature with a small pinch of the mixture first. If it sizzles gently and rises to the surface within a few seconds, you are ready to fry the full batch.
However you serve them, these shrimp cakes are proof that some of the best Asian seafood treats are also the simplest to make at home. Once you taste that crisp golden crust giving way to a juicy, fragrant center, you will understand exactly why tod mun goong is a street food legend.
