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Thaistyle Deepfried Shrimp Cakes

Deep-fried Shrimp Cakes Taud Man Goong Street vendors in coastal towns. Especially around Songkhla, Surat Thani and Phuket, offer a highly seasoned version of this snack made with fish. For interesting variations, try this recipe with crab, crayfish or lobster Ingredients 1 1/4 lb (600 g) fresh shrimp or prawns, shelled and divined 1/3 cup (2 oz/50 g) ground pork or chopped ham or bacon or 1 tablespoon vegetable oil 1 teaspoon salt 1/2 teaspoon sugar 1 cup bread crumbs 2 lime leaves, very thinly sliced 4 cup oil for deep-frying Sweet and Spicy Pickled vegetables 1 cup (250 ml) white vinegar 1/2 cup (100 g) sugar 3-5 bird's-eye chilies 3-5 shallots, sliced 2 tablespoon finely sliced cauliflower 2 tablespoon finely sliced baby corns or cabbage 2 tablespoon sliced baby cucumber 1 tablespoon grated ginger Preparation 1) To prepare the Sweet and Spicy Pickled vegetables, bring the vinegar and sugar to a boil, then set aside to cool. Add the remaining ingredients, mix and set aside.

2) Finely chop the shrimp and pork or oil together or process in a blender until they form a rough paste. Add salt, sugar, kaffir lime leaves and half the bread crumbs, then shape into flat, round patties. Coat the out side of the patties with the remaining bread crumbs.

3) Place the oil in a pan or wok and heat. Deep-fry the patties in the oil until golden brown and fragrant. 4) Serve hot with the Sweet and Spicy Pickled vegetables and green Chili sauce Note: The Sweet and Spicy Pickled vegetables and shrimp cake patties can be prepared in advance and fried just before serving. Serves: 4 Preparation time: 30 minutes Cooking time: 20 minutes .

By: Suthep Sachasiri


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