Deep-Fried Shrimp Cakes (Taud Man Goong)

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.

• Ready In: 35 mins
• Yields: 20 appetizers

Ingredients

• 1 1⁄4 lbs shrimp, peeled & deveined
• 5  ounces  lard
• 1  teaspoon salt
• 1⁄2 teaspoon sugar
• 2  cups  fresh breadcrumbs
•  oil, for deep-frying
• 1  cup white vinegar
• 1⁄2 cup sugar
• 1  tablespoon cauliflower, finely sliced
• 1  tablespoon  baby corn, finely sliced
• 1  tablespoon cucumber, chopped
• 5  bird's eye chilies (or any fresh, hot chili)
• 2  shallots or 2  green onions, finely sliced

Directions

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.