A crisp glass of wine meets golden cakes of shrimp, a match made in culinary poetry
“Tod Mun Goong are crispy Thai shrimp cakes with aromatic herbs, red curry, and a hint of spice. Pan-fried to golden perfection and optionally enriched with pork fat, they are served with a sweet chili-lime dipping sauce for a perfect balance of sweet, tangy, and savory flavors.
Ingredients
Serves 2 (makes about 6 cakes)
270 g shrimp (peeled and deveined)
30 g pork fat or 2 tsp neutral oil (optional, adds moisture)
¾ tbsp Thai red curry paste (about 1½ tsp; adjust to taste)
1½ tbsp fish sauce
2 tsp oyster sauce
1 small egg (or use half of a large egg, beaten)
1½ tbsp cornstarch (or tapioca starch for a bouncier texture)
½ tsp sugar
1 kaffir lime leaf, finely shredded (remove midrib first)
1½ tbsp finely chopped cilantro.
2 tbsp breadcrumbs (optional; helps shaping and crispness)
Neutral oil for frying
Dipping Sauce
2 tbsp Thai sweet chili sauce
1 tsp fresh lime juice
½ tsp finely chopped roasted peanuts (optional)
Instructions
Prepare shrimp:
Finely chop shrimp or pulse in a food processor until coarsely minced (avoid over blending — keep a bit of texture).
Mix:
In a mixing bowl, combine shrimp, pork fat (or oil), red curry paste, fish sauce, oyster sauce, egg, cornstarch, sugar, kaffir lime leaf, cilantro, and breadcrumbs (if using).
Stir or knead with a spoon until the mixture becomes sticky and cohesive.
Shape:
Lightly oil your hands and form into about 6 round patties (around 5 cm wide, 1.5 cm thick).
Chill 15–20 minutes to firm up (optional but recommended).
Fry:
Heat about 1 cm of oil in a pan over medium heat (≈170 °C).
Fry cakes for 2–3 minutes per side until golden brown and cooked through.
Drain on paper towels.
Serve:
Serve hot with the dipping sauce and optional lime wedges or fresh herbs.
Wine Pairing Suggestions
- Sancerre Sauvignon Blanc – Loire Valley, France
Crisp and mineral-driven, with citrus, gooseberry, and subtle herb notes.
➡️ Cuts through the richness of the shrimp and pork fat while enhancing lime leaf and cilantro aromas. - Riesling Kabinett – Cochem, Mosel, Germany
Lightly off-dry, high-acid white with peach, lime, and floral tones.
➡️ Balances the mild spice of the red curry paste and the salty-sweet sauces beautifully. - Albariño – Rías Baixas, Spain
Zesty, saline white with stone-fruit and citrus character.
➡️ Perfect for fried or curried seafood — its coastal freshness brightens the dish. - Grüner Veltliner – Wachau, Austria
Dry, medium-bodied white with white-pepper and green-apple notes.
➡️ Manages the herbal Thai flavors elegantly, especially kaffir lime and cilantro. - PB Khao Yai Reserve Chenin Blanc, Thailand, (optional local pick)
Ripe tropical fruit, balanced acidity, and gentle minerality.
➡️ A pleasant Thai match that keeps the pairing close to home without overwhelming the shrimp.
🥂 Serving Tips
Chill whites to 10–12 °C.
Avoid heavy oaked wines — they will dull the freshness of the shrimp and herbs.