Deep-Fried Shrimp Cakes (Taud Man Goong)

  • Prep Time: 25 mins
  • Total Time: 35 mins
  • Yield: 20appetizers
  • About This Recipe

    “This recipe is from “The Food Of Asia” a really beautiful book published in 1998. I have not tried this recipe – it is being posted in response to a recipe request for Thai appetizers.”


  • 1 1/4 lbsshrimp, peeled & deveined
  • 5ounceslard
  • 1teaspoonsalt
  • 1/2 teaspoonsugar
  • 2cupsfresh breadcrumbs
  • oil, for deep-frying
  • 1cupwhite vinegar
  • 1/2 cupsugar
  • 1tablespooncauliflower, finely sliced
  • 1tablespoonbaby corn, finely sliced
  • 1tablespooncucumber, chopped
  • 5bird’s eye chilies( or any fresh, hot chili)
  • 2 shallots or 2green onions, finely sliced
  • Directions

  • Chop shrimp and lard together until fine.
  • Add salt, sugar& bread crumbs and shape into small patties.
  • Deep fry until golden brown& fragrant.
  • For the accompaniment: Bring vinegar and 1/2 cup sugar to a boil- then cool.
  • Add all vegetables, chilis& shallots- set aside.
  • Serve with fried patties.
  • Reviews

  • “DH really to a liking to these, but I didn’t care for them as much :(Part of it was the overall recipe, the other part was operator error.The shrimp cake was very bland. I thought the vinegar was too overpowering in the sauce, but I’m not a huge vinegar fan. I added some sweet chili sauce and a little sesame oil to try and fix. Be sure to firmly shape the shrimp cakes – *this is a must. Mine kept falling apart while they were frying (operator error). My oil was too hot for the first few I fried (another operator error) so they were a little overcooked. I will probably make these again upon DH’s request 🙂 and do a little more tweaking.”