🦐 Thai Crispy Shrimp Cakes (Tod Mun Goong) 泰式炸蝦餅
These Thai shrimp cakes are crispy on the outside and juicy inside – a childhood favorite inspired by my grandpa’s hand-chopped shrimp paste. Perfect as a snack or party treat! 這道泰式炸蝦餅是我童年記憶中的最愛，由阿爺親手切蝦、搓蝦膠的技巧啟發而來。外脆內彈，最適合作為派對小食或日常點心！
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。