Deep-Fried Shrimp Cakes (Taud Man Goong)

READY IN: 35mins
Recipe by KeyWee

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.

Top Review by Ratalouille

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.

Ingredients Nutrition


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

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