These little guys are so ultra tasty you will not be able to resist them. Flavoured with coriander root, garlic and white pepper, then crumbed in panko breadcrumbs for deep-fried crunch, these are a great make-ahead party food. Serve with Marion’s homemade sweet chilli sauce or Marion’s Kitchen Sweet Chilli sauce.
Thai Shrimp Cakes (Tod Mun Goong)
3 coriander (cilantro) roots, washed, roughly chopped
2 garlic cloves, peeled, roughly chopped
½ tsp ground white pepper
2 tsp sea salt
500g (1 lb) peeled and deveined prawns
½ tsp baking powder
2 cups panko breadcrumbs*
vegetable oil for deep frying
Homemade sweet chilli sauce or store-bought sweet chilli sauce, to serve
- Place coriander roots, garlic, pepper and salt into the bowl of food processor and blend until finely chopped. Add the prawns and the baking powder and blend until a smooth paste is formed. Scrape down the sides of the food processor bowl. Then blend again for half a minute until the mixture is very smooth. Transfer the mixture to a large bowl.
- Place breadcrumbs in a large shallow bowl or tray. Use a mini ice-cream scoop or a spoon to scoop heaped tablespoons of the prawn mixture into the breadcrumbs. Coat with breadcrumbs and form into patties. Place the crumbed shrimp cakes onto a tray lined with baking paper. At this point shrimp cakes can be frozen for use later.
- Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook shrimp cakes until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.
- Serve with sweet chilli sauce.
- Notes: – Panko breadcrumbs are a type of Japanese breadcrumb available in the Asian aisle of most supermarkets. – Shrimp cakes can be frozen for up to 2 months. When ready to use, cook them from frozen.
