Thai Shrimp Cakes (Tod Mun Goong)

A popular Thai appetizer, these easy shrimp-filled cakes are flavored with red curry paste and served with sweet chili sauce.
2–4 servings
Wait Time
1 Hr
Active Time
30 Mins

Any good Thai restaurant will have these shrimp cakes on their menu. Laced with curry and paired with sweet chili sauce, the chubby two-bite coins make an excellent appetizer. At home, you can treat them like chicken nuggets: served with hot rice, or on their own as a meaty merienda.

What Makes These Shrimp Cakes Thai?

Shrimp cakes (tod mun goong) belong to the tod mun family of Thai deep-fried patties.

You can make tod mun from different ingredients: chicken, crab, even corn. Fish cakes (tod mun pla), in particular, enjoy as much popularity as their shrimp-filled sister.

Whicever meat you end up using, making tod mun is straightforward: Mince the meat, shape into cakes, roll in breadcrumbs, and fry until golden.

These shrimp cakes get their flavor from red curry paste, a pantry staple used to make spicy Thai curry. They come in bottles and packets at the grocery. Any brand will do, but if the label says "Made in Thailand", even better.

What is Thai Red Curry Paste?
Red curry paste is a base ingredient used for making classic Thai red curry (kaeng phet). Its red color comes from dried chili peppers. Other ingredients include cilantro, galangal, makrut lime, lemongrass, cumin seeds, and shrimp paste.

Shrimp Cakes

  • 240g minced shrimp
  • 60g pork fat
  • 2 tbsp minced spring onions
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped red onion
  • 2 tsp grated garlic
  • 2 tsp grated ginger
  • 2 red chilies, minced
  • 1 tbsp cornstarch
  • ½ tbsp red curry paste
  • 2 tsp soy sauce
  • 1 ½ tsp sugar
  • salt & pepper, to taste
  • panko breadcrumbs
  • neutral oil, for frying

For Serving

  • lime wedges
  • sweet chili sauce
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