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    You are in: Home / Recipes / Tod Mun Goong ( Thai Fish and Shrimp Cakes ) Recipe
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    Tod Mun Goong ( Thai Fish and Shrimp Cakes )

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 18, 2011

      Congrats! Your Recipe was featured as our "Recipe of the Day" on our homepage! (7/8/11)

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    • on July 06, 2009

      These were really good. Used leftover cooked fish and shrimp, so had to add a little extra egg and panko crumbs to stick them together. But what a delicious way to use leftovers. I'll never toss leftover fish again! Thanks for sharing. Diane

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    • on February 09, 2009

      I didn't have to think about how many stars, these are so good. i tried some last night at a dinner party but these are so much nicer. i used 300grams of flake and 200g of prawns. will highly recommend this recipe and it is another to go straight to my recipe box for the future. thankyou

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    • on May 10, 2007

      Hmm somehow my first review never went through so I'll try this again...This is a FABULOUS and IMPRESSIVE appetizer! It took a bit more work than I'm usually willing to go through but was well worth it. I used Basa for the white fish and cooked baby cocktail shrimp. I used my immersion blender on the fish and my hand chopper on the veggies. The fish mix was a bit goopy but I plopped tablespoon fulls into hot oil and then flattened them with my spatula and it worked great...they fried about 5 minutes per side over a medium high flame. The sauce is EXCELLENT! I followed the recipe exactly but subbed crushed red pepper flakes for the chilies. Thanks so much for this recipe we really enjoyed it! Made for PAC Spring 2007.

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    • on October 14, 2006

      Delightful recipe! I subbed cod for the flounder, and since I can't get fresh Thai chile peppers here, I subbed a couple of fresh cayennes. I used the processor also for the green beans. This was made for the Pick A Chef game--delicious choice. Thanks for posting!

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    Nutritional Facts for Tod Mun Goong ( Thai Fish and Shrimp Cakes )

    Serving Size: 1 (104 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 75.0
     
    Calories from Fat 15
    20%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 63.8 mg
    21%
    Sodium 361.2 mg
    15%
    Total Carbohydrate 6.9 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 3.6 g
    14%
    Protein 8.1 g
    16%

    The following items or measurements are not included:

    red curry paste

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