Shrimp Cakes (Thai Tod Mun Goong)

These mini shrimp cakes are dipped in panko breadcrumbs, then fried until they are crispy, fluffy, and golden brown.

3 coriander (cilantro) roots, washed, roughly chopped
2 cloves garlic, peeled, roughly chopped
½ tsp. white pepper, freshly ground
2 tsp. sea salt
prawns, peeled and deveined (500 g)
½ tsp. baking powder
2 cups panko breadcrumbs
vegetable oil, for deep frying

To Serve:
Thai Sweet Chilli Sauce

Place coriander roots, garlic, pepper and salt into the bowl of food processor and blend until finely chopped. Add the prawns and the baking powder and blend until a smooth paste is formed. Scrape down the sides of the food processor bowl. Then blend again for half a minute until the mixture is very smooth. Transfer the mixture to a large bowl.

Place breadcrumbs in a large shallow bowl or tray. Use a mini ice-cream scoop or a spoon to scoop heaped tablespoons of the prawn mixture into the breadcrumbs. Coat with breadcrumbs and form into patties. Place the crumbed shrimp cakes onto a tray lined with baking paper. At this point shrimp cakes can be frozen for use later.

Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot 325°F (165°C) or when a wooden spoon dipped into the oil forms small little bubbles) cook shrimp cakes until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.

Serve with sweet chilli sauce.

Shrimp cakes can be frozen for up to 2 months. When ready to use, cook them from frozen.

​Makes 4 servings.