This Thai Shrimp Cakes (Tod Mun Goong) recipe holds a special place in my heart. It was one of my grandpa’s signature recipes.
I still remember standing beside him in the kitchen as he chopped the shrimp by hand, turning it into a smooth paste using only a knife and his well-practiced technique.
The sizzling sound of the shrimp cakes frying in hot oil, the smell that filled the room – these are some of my warmest childhood memories.
Thai crispy shrimp cakes, known in Thai as Tod Mun Goong (ทอดมันกุ้ง), are a classic appetizer loved by both kids and adults.
These golden patties are crispy on the outside, juicy and bouncy on the inside – a true crowd-pleaser whether you're planning a party, a family dinner, or simply craving a satisfying bite.
You only need a handful of ingredients and a few easy steps to create these flavor-packed Thai shrimp cakes.
And yes – I’ll be sharing the secret technique from my grandpa too. Let’s get started!
Ingredients 材料：
| English | 中文 |
|---|---|
| 200g raw shrimp (peeled & de-veined) | 白對蝦 200克 |
| 1–2 teaspoon egg white | 蛋白 半隻份量（約1–2茶匙） |
| ½ teaspoon salt | 鹽 ½茶匙 |
| 1 teaspoon white pepper | 白胡椒粉 1茶匙 |
| 1 tablespoon corn starch | 生粉 1湯匙 |
| 1 egg (beaten) | 雞蛋 1隻（拂打） |
| 6–8 tablespoon tempura flour | 天婦羅炸粉 6–8湯匙 |
Instructions 做法：
Make the shrimp paste｜製作蝦膠
Roughly chop the shrimp, then use the flat side of your knife to press and smash them into a smooth paste.
先將蝦仁大略切碎，再用刀身壓成幼滑蝦膠。
You don’t need a blender – just a bit of patience, and you’ll get that perfect sticky texture my grandpa swore by.
無需攪拌機，只要耐心壓剁，就能做出阿爺教我的彈牙蝦膠。
Season and mix｜調味與拌勻
Place the shrimp paste in a mixing bowl. Add the egg white, salt, white pepper, and cornstarch.
將蝦膠放入大碗中，加入蛋白、鹽、白胡椒和生粉。
Mix everything together by hand or with a spoon, stirring in one direction until the mixture feels firm and slightly elastic.
用手或匙羹同一方向攪拌至蝦膠變得緊實、有彈性。
Shape and chill｜塑形與冷藏
Wet your hands (this helps prevent sticking), and shape the paste into small round patties – like mini burgers.
用水沾濕雙手（避免黏手），將蝦膠搓成圓形小餅狀。
Place them on a plate and chill in the fridge for 10 to 15 minutes. This helps them hold their shape during frying.
放入盤中，冷藏 10 至 15 分鐘，有助炸時定型。
Coat the patties｜裹粉準備
Beat one egg in a bowl. In another bowl, prepare your flour.
將一隻蛋打散備用，另備一碗炸粉（如天婦羅粉）。
Dip each shrimp patty into the egg, then coat it evenly with the flour. Gently shake off the excess.
每塊蝦餅先沾蛋液，再均勻裹上炸粉，輕輕抖去多餘粉料。
Fry the shrimp cakes｜炸蝦餅
Heat oil in a pan over medium heat. To test the temperature, drop in a small piece of batter – it should sizzle softly.
中火熱油，測試油溫時可滴少許粉漿進去，若有輕微泡泡即合適。
Fry the shrimp cakes 2–3 minutes per side until golden brown and crispy. Don’t overcrowd the pan!
每面炸 2–3 分鐘，至金黃酥脆即可。避免一次炸太多，保持油溫穩定。
Serve and enjoy｜享用時間
Remove the cakes and drain on paper towel. Serve them hot with Thai sweet chili sauce.
將炸好的蝦餅取出，瀝油後熱食，可配泰式甜辣醬。
They’re best enjoyed fresh, when the outside is still crisp and the inside is juicy and bouncy.
新鮮熱食最佳，外脆內嫩，口感彈牙，令人回味無窮。
💬 This recipe card is bilingual (English + 中文)
🦐 Thai Crispy Shrimp Cakes (Tod Mun Goong) 泰式炸蝦餅
Ingredients
- 200 g white prawns （peeled & deveined ） 白對蝦 200克 （去殼去腸）
- 1-2 teaspoon egg white 蛋白 半隻份量（約 1–2 茶匙）
- ½ teaspoon salt 鹽 半茶匙
- 1 teaspoon white pepper 白胡椒 1 茶匙
- 1 tablespoon cornstarch or potato starch 生粉 1 湯匙
- 1 no. egg （beaten） 雞蛋 1 隻 （拂打）
- 6-8 tablespoon tempura flour 天婦羅炸粉 6–8 湯匙
- Oil for deep-frying 炸油適量
Instructions
Instructions 做法：
- Roughly chop the shrimp, then smash into a paste with the flat side of your knife.將蝦切細，再用刀背壓成蝦膠。
- Add salt, white pepper, egg white and corn starch. Mix until sticky.加入鹽、胡椒、蛋白及生粉，攪拌至黏身。
- Wet your hands and shape into small patties.用濕手搓成小圓餅狀。
- Dip into beaten egg, then coat with tempura flour.沾蛋液，沾上天婦羅炸粉。
- Deep-fry until golden brown. Serve with Thai sweet chili sauce.下熱油炸至金黃香脆，即成！可配泰式甜辣醬享用。
Video
Notes
Yves Tips:
- Hand-chopping gives better texture than a food processor – try it if you have time!用刀手剁蝦膠比起機器攪碎更彈牙，如果有時間，不妨一試！
-
Add a dash of pork fat for richer flavor (optional).
加少許豬油，味道更香濃（可省略） -
These can be frozen before frying – store between parchment sheets.
可在炸前冷凍保存，層與層之間夾烘焙紙，方便日後即炸即食。 -
For kids, shape into smaller balls and pan-fry with less oil.
做成迷你蝦球，用少油煎煮，更適合小朋友食用。
🍤 中文版｜泰式香脆蝦餅（Tod Mun Goong）
這道泰式香脆蝦餅，外皮酥脆、內餡滿滿蝦肉，每一口都是真材實料的鮮香。這篇文章會教你怎樣在家用食物處理機快速完成，並搭配傳統的酸甜沾醬。
📌 如果你也喜歡泰式小吃，歡迎留言告訴我還想學什麼！
Looking for more Thai appetizers? Try these:
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