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Ingredients
- 4 servings
340 g + 85 g Prawn, deshelled and deveined
1 tbsp corn flour
1 tsp whole white peppercorns
4 pcs of coriander roots
6 cloves garlic, peeled
85 g pork fat
1 tsp soy sauce
1 tsp sesame oil
2 eggs, beaten
65 g all-purpose flour
250 g breadcrumbs
rice bran oil for deep frying
sweet plum sauce to serve
_Hero%20Website%201920by1280.jpg "Tod Mun Goong (Prawn Cake with Plum Sauce)")
Directions
-
Prepare ingredients
Mixed corn flour with 340g of prawn, rest for 5 minutes, then rinse, pat dry and set aside.
Using mortar and pestle, ground pepper, coriander root and garlic into paste and set aside.
-
Blend prawn cake mixture
Coarsely chop 85g of prawn and set aside.
Blend pork fat, 340 grams of prawns, ground paste, soy sauce and sesame oil in the food processor.
Transfer mixture into a mixing bowl.
Add coarsely chopped 85g prawn into mixing bowl and mix evenly.
The secret of this dish lies in the freshness of the prawn.
The size of the prawn does not really matter.
-
Deep fry
- Heat oil at low (160 degree celsius), deep fry prawn cakes for 2-3 minutes.
Plate and Serve!
- Place on serving plate and serve with sweet plum sauce.
You may also serve together with Thai sweet chili sauce.
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Ingredients
- 4 servings
-
340 g + 85 g Prawn, deshelled and deveined
-
1 tbsp corn flour
-
1 tsp whole white peppercorns
-
4 pcs of coriander roots
-
6 cloves garlic, peeled
-
85 g pork fat
-
1 tsp soy sauce
-
1 tsp sesame oil
-
2 eggs, beaten
-
65 g all-purpose flour
-
250 g breadcrumbs
-
rice bran oil for deep frying
-
sweet plum sauce to serve
Nutrition
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