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."
photo by Ratalouille photo by Ratalouille
photo by Ratalouille
photo by Ratalouille photo by Ratalouille
Ready In:
20 appetizers




  • 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.

Questions & Replies

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  1. 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.


Can't believe I've been a member here for 18 years! It's changed a lot since the old RecipeZaar days and maybe or maybe not for the better. It used to be a community and now it's just a tool. Sad, but life goes on. I have been in Kentucky for 12 years now and enjoy the country lifestyle, along with master gardening. Recipes I've found here since Day One are still in my rotation. Don't entertain that much anymore, so finding new and exciting foods is no longer center stage. Just glad to have so many good recipes to fall back on because eating out is expensive and sometimes too far to drive.
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