Thai Shrimp Cakes (Thot Man Kung)
ทอดมันกุ้ง Thot Man KungSay it: tot man GOONG
Tod man kung are Thailand's crisp-edged shrimp cakes, a favourite snack in Bangkok and the central plains. Fresh shrimp are pounded with garlic, cilantro root, white pepper and a little fish sauce, bound with egg and starch, then studded with slivers of yard-long bean and kaffir lime leaf and fried until puffed and golden. The texture is springy and light, never bready, and the first bite releases a clean shrimp sweetness, a warm hum of pepper and a bright citrus note. They are dipped in sweet chili sauce.
Thai Shrimp Cakes (Thot Man Kung)
ทอดมันกุ้ง, Thot Man Kung
Pronounced tot man GOONG
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Medium
Also nut-free.
Allergens: contains shellfish, fish, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Shrimp cakes
To serve
Method
Pound the garlic, cilantro roots and white peppercorns in a mortar (or pulse in a small food processor) to a rough, fragrant paste.
Pat the shrimp very dry, then chop them coarsely with a knife, leaving some visible pieces; a little texture keeps the cakes springy rather than bouncy.
Transfer the shrimp to a bowl with the aromatic paste, fish sauce, sugar, egg, tapioca starch and baking powder. Stir firmly in one direction, then lift and slap the mixture against the bowl 10-15 times until it turns sticky and holds together.
Fold in the shredded kaffir lime leaves and sliced beans until evenly scattered through the paste.
With damp hands, shape the mixture into 12 flat patties about 2 inches (5 cm) wide and 1/2 inch (1 cm) thick, setting them on a plate as you go.
Heat the oil in a deep pan to 340-350°F (170-175°C); a drop of the mixture should sizzle immediately and rise steadily.
Fry the patties in batches of four or five for 2-3 minutes per side, until deep golden, puffed and crisp at the edges, turning gently with a slotted spoon.
Lift onto paper towels to drain, then serve hot with sweet chili sauce for dipping.
Regional variant: Thai Fish Cakes (Thot Man Pla)
Replace the shrimp with 1 lb (450 g) of firm white fish such as mackerel or cod, and add 1 tbsp red curry paste to the paste in place of the kaffir lime leaves. Pound the fish with the aromatics until sticky, shape into flatter cakes, and fry the same way. Serve with a cucumber and peanut relish instead of sweet chili sauce.
Cook's notes
- Keep the shrimp and the mixing bowl cold; a warm mixture turns soft and the cakes lose their bounce.
- Fry one small test patty first to check the seasoning and the oil temperature before cooking the rest.
- Do not crowd the pan; the oil temperature drops and the cakes turn greasy instead of crisp.
Serve with
Sweet chili sauce for dipping, with cucumber slices and steamed jasmine rice if serving as a main.
Make ahead and storage
The raw mixture keeps covered in the fridge for up to 24 hours. Shape and freeze the patties on a tray, then fry from frozen, adding 1 minute per side.
