Ingredients for Deep Fried Shrimp Cakes Taud Man Goong
- 1 1/2 lbs. raw shrimp, peeled, deveined, and chopped
- 1/2 cup fresh lard, chopped fine
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/2 cup fresh breadcrumbs
- 4 cups oil, for deep-frying
- 1/2 cup white vinegar
- Cauliflower
- Baby Corn
- 1/2 cup finely chopped cucumber
- 1/4 cup finely chopped chilies
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped carrots
- 1/2 cup sugar (for dipping sauce)
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How to Make Deep Fried Shrimp Cakes Taud Man Goong
- Finely chop the shrimp and lard together until a paste forms using a food processor or by hand.
- Add salt, sugar, and breadcrumbs to the shrimp mixture. Mix thoroughly until well combined.
- Shape the mixture into small, flat patties (about 1-inch thick).
- Heat oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
- Carefully place the shrimp cakes into the hot oil, ensuring not to overcrowd the pot.
- Deep fry for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the shrimp cakes from the oil and place them on a wire rack to drain excess oil.
- **For the Dipping Sauce:** In a small saucepan, combine vinegar and 1/2 cup sugar. Bring to a boil over medium heat, stirring until sugar dissolves.
- Remove from heat and let the sauce cool completely.
- Stir in the chopped cucumber, carrots, chilies, and shallots.
- Serve the crispy shrimp cakes hot with the prepared dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
25g
Fat
16g
Carbs
4g
