Thai Shrimp Cakes (Tod Mun Goong)
Crispy, juicy Thai shrimp cakes packed with red curry paste, kaffir lime, and fresh herbs. An easy fried seafood snack that beats takeout every time.
Crispy, Juicy Thai Shrimp Cakes Worth Making on Repeat
If you love Asian seafood treats that hit crispy on the outside and juicy in the middle, these Thai shrimp cakes, known as tod mun goong, deserve a permanent spot in your rotation. They are bouncy, fragrant with red curry paste and kaffir lime, and studded with little pops of green onion and green bean. Unlike a lot of fussy Thai seafood recipes, this one comes together with a food processor, one bowl, and a hot skillet.
What makes these so addictive is the texture. Real Thai shrimp cakes are not smooth like a typical fishcake. They are pulsed just enough to hold together while still leaving little bites of shrimp throughout, so every piece has that satisfying snap.
Before we get cooking, the right tools and ingredients genuinely change the outcome here. A sharp food processor gives you that perfect coarse texture instead of baby food, and a good quality Thai red curry paste brings authentic depth you simply cannot fake with substitutes. A well seasoned wok or heavy skillet also helps the cakes fry evenly without sticking.
Why This Recipe Works So Well
This recipe sits right at the intersection of Thai seafood appetizer classics and the kind of easy fried seafood snack you can pull together on a weeknight. A few things make it shine:
- Pulsing, not pureeing. Short bursts in the food processor keep some shrimp texture intact.
- Cornstarch and egg as the binder. This keeps the cakes from falling apart in the oil.
- Kaffir lime and curry paste together. This combo is the backbone of authentic Thai prawn cake flavor.
Chef's Tip: Keep your shrimp very cold, even slightly icy, before processing. Warm shrimp turns mushy fast, while cold shrimp pulses into a firmer, springier paste that holds its shape beautifully when fried.
A Quick Note on Texture and Origins
Tod mun goong belongs to a broader family of minced fish recipes found across Southeast Asia, related dishes like Filipino shrimp fritters share that same instinct: take affordable seafood, mince it, season it boldly, and fry it until golden. If you have ever loved any of those, this Thai version will feel instantly familiar, just leaning into curry paste and lime leaf instead of garlic and vinegar.
These cakes are shallow fried rather than deep fried, so you get a crisp crust without needing a ton of oil or special equipment. A regular skillet does the job perfectly.
Ready to make it? Here is the full step by step recipe:
Thai Shrimp Cakes (Tod Mun Goong)
Crispy, juicy Thai shrimp cakes packed with red curry paste, kaffir lime, and fresh herbs. An easy fried seafood snack that beats takeout every time.
Ingredients
- 1 lb raw shrimp, peeled, deveined, tails removed
- 2 tbsp red curry paste, Thai-style, such as Mae Ploy or Maesri
- 1 large egg, lightly beaten
- 2 tbsp cornstarch, helps bind the cakes
- 2 tbsp fish sauce
- 1 tbsp sugar, granulated
- 3 kaffir lime leaves, stems removed, very thinly sliced
- 2 green onions, thinly sliced
- 1/4 cup green beans, finely chopped, for crunch
- 1/2 cup vegetable oil, for shallow frying, more as needed
- 1/2 cup sweet chili sauce, for dipping
- 2 tbsp roasted peanuts, crushed, for the dipping sauce
- 1/4 cup fresh cilantro, chopped, for garnish
Instruction
Pat the shrimp very 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, egg, cornstarch, fish sauce, and sugar, then mix well with your hands or a sturdy spoon until everything is evenly combined and slightly sticky.
Fold in the sliced kaffir lime leaves, green onions, and chopped green beans until evenly distributed throughout the mixture.
Wet your hands lightly and shape the mixture into patties about 2.5 inches wide and half an inch thick. You should get about 12 small cakes.
Heat the vegetable oil in a wide skillet or wok over medium heat until shimmering but not smoking.
Fry the shrimp cakes in batches for 3 to 4 minutes per side, until deep golden brown and firm to the touch. Avoid overcrowding the pan.
Transfer the cooked cakes to a plate lined with paper towels to drain excess oil.
Stir together the sweet chili sauce and crushed peanuts in a small bowl for dipping.
Serve the shrimp cakes warm, garnished with fresh cilantro, alongside the peanut chili dipping sauce.
Equipment
- Food processor
- Large mixing bowl
- Wide skillet or wok
- Slotted spoon
- Paper towels
- Small mixing bowl for sauce
Notes
Serving Suggestions and Variations
Thai shrimp cakes are endlessly versatile. Try them:
- As a starter with the peanut chili dipping sauce, the classic way to serve them
- Tucked into lettuce cups with cucumber and mint for a lighter bite
- Crumbled over rice noodles with a squeeze of lime for a quick meal
- Alongside other Thai seafood recipe ideas like a simple papaya salad for a full spread
If you want to switch things up, swap half the shrimp for finely chopped white fish like cod or tilapia. This keeps the dish in line with other beloved Asian seafood recipes that blend shellfish and fish in one patty for a slightly milder flavor and lower cost per batch.
Storage and Reheating
These cakes are happiest fresh from the pan, but leftovers still hold up well. Let them cool completely, then store in an airtight container in the fridge for up to three days. Skip the microwave when reheating, since it steams the crust and makes it go soft. Instead, pop them in a hot oven or air fryer for several minutes until they crisp back up.
If you are meal prepping, you can also freeze the uncooked patties between layers of parchment for up to a month. Thaw overnight in the fridge before frying as usual.
However you serve them, these little shrimp cakes bring bold, punchy Thai flavor to the table with very little effort, exactly what a good appetizer should do.
