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December 16, 2014
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December 19, 2014

Thai Fried Shrimp Balls (Tod Mun Goong)

“Tod” means deep fry, “Mun” means fatty and “Goong” means shrimp / prawns. This recipe is actually a twist on Thai fried fish cake ingredients. Originally, Thai fish cakes are cooked with lard hence, “Mun”. Thai fish cakes are absolutely delicious but I can’t say the same about their looks. They puffed up nicely during cooking but crinkled almost immediately the moment you fish them out. I don’t find them particularly appetizing to serve, especially if you are looking to impress your guests. When I came across this recipe and made a test batch, the only complain I had was why didn’t I make more?!?
These bite-size fritters are perfect appetizers to serve either warm or at room temperature. Bring them to a pot luck party, serve them with some homemade Thai sweet chilli sauce and leftover is something you will not see that night (well, unless all your guests are allergic or prawn haters, then too bad). Best of all, they can be prepared ahead in advance so that should lessen some stress in the kitchen!

 

Ingredients:
12 large glass prawns (approx.300 g) – peeled and deveined
¼ cup long beans – diced
¼ cup cooked corn kernels
3 kaffir lime leaves – centre rib removed, sliced very thinly
3 tbsp red curry paste
¼ cup (60 ml) coconut milk
1 egg
1 tsp sugar
1 tsp Thai fish sauce
½ cup panko breadcrumbs

Vegetable oil for frying

Makes 9 – 10 golf ball sized prawn balls (to make more, double the ingredients accordingly)

Recipe source: Hot Thai Kitchen

ingredients for Thai Fried shrimp balls

The line up.

kaffir lime leaves

Remove the centre rib of the kaffir lime leaves. They are too tough to eat.

thinly sliced kaffir lime leaves

Slice them very thinly as they are very tough to chew.

 

In a pan, add the coconut milk and bring to a boil.

boiling coconut milk

This is all the fat we need in this recipe.

 

Add in the curry paste and cook until the mixture becomes a paste. Let it cool completely.

cooking red curry paste

red curry paste

It should take about 8 to 10 mins.

red curry paste

 

As there are different level of saltiness for different brands of red curry paste, give it a little taste to see where it stands.

In a large bowl, add in the long beans, corn kernels, kaffir lime leaves, sugar, fish sauce and cooled curry paste.

ingredients for thai fried shrimp balls

 

Grind the prawns and the egg in a food processor or blender until a paste-like texture. Alternatively, you could mince the prawns on a chopping block and mix in the egg but that’ll take a longer time.

grinding prawns with a food processor

 

Add the prawn mixture to the other ingredients and mix well.

how to make thai fried shrimp ballshow to make thai fried shrimp balls

 

Cover with cling wrap and refrigerate for at least 30 mins or until ready to use.

thai fried shrimp balls paste

 

Using a mini ice cream scoop or a tablespoon, scoop the prawn paste and divide them equally onto a large plate.

thai fried shrimp balls paste

 

Wet your hands with some water and roll them into balls. Dip them into the panko and coat them evenly.

thai fried shrimp balls paste

thai fried shrimp balls paste

 

In a frying pan or pot, add in at least 1-inch deep of vegetable oil and heat until hot.

hot vegetable oil

I did not use alot of oil as the shrimp balls will float up during cooking.

 

Drop in the prawn balls gently and fry on medium heat until golden brown, about 3 to 4 mins.

deep fried thai shrimp balls

 

Be careful not to turn up the heat too high or else they’ll be burnt outside and still be raw inside. Drain on paper towels.

deep fried thai shrimp balls

 

To serve, you could line your plate with a piece of banana leaf. That will also keep the balls from rolling around too much. Serve with Thai sweet chilli sauce.

Thai Fried Shrimp Balls

Thai Fried Shrimp Balls

Who’s hungry?  😀

 

Thai Sweet Chilli Sauce

Ingredients:
1/4 cup white vinegar
1/4 cup sugar
1 red chili – chopped into small pieces
1 clove garlic
1-2 Tbsp roasted, crushed peanuts (optional)
Cilantro for garnish

Pound or chop the chilli and garlic together into a paste. In a small pot, add the vinegar, sugar and chilli garlic paste and bring to boil. Let it simmer for 2 – 3 mins until thicken. The mixture will thicken further as it cools. Set aside until ready to use.

 

Full Instructions:

In a pan, add the coconut milk and bring to a boil. Add in the curry paste and cook until the mixture becomes a paste. Let it cool completely. As there are different level of saltiness for different brands of red curry paste, give it a little taste to see where it stands.

In a large bowl, add in the long beans, corn kernels, kaffir lime leaves, sugar, fish sauce and cooled curry paste.

Grind the prawns and the egg in a food processor or blender until a paste-like texture. Alternatively, you could mince the prawns on a chopping block and mix in the egg but that’ll take a longer time. Add the prawn mixture to the other ingredients and mix well. Cover with cling wrap and refrigerate for at least 30 mins or until ready to use.

Using a mini ice cream scoop or a tablespoon, scoop the prawn paste and divide them equally onto a large plate. Wet your hands with some water and roll them into balls. Dip them into the panko and coat them evenly.

In a frying pan or pot, add in at least 1-inch deep of vegetable oil and heat until hot. Drop in the prawn balls gently and fry on medium heat until golden brown, about 3 to 4 mins. Be careful not to turn up the heat too high or else they’ll be burnt outside and still be raw inside. Drain on paper towels. To serve, you could line your plate with a piece of banana leaf. That will also keep the balls from rolling around too much. Serve with Thai sweet chilli sauce.

 

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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