Tod Mun Goong Recipe

Shrimp: Peeled and deveined, the main protein in this dish, providing a delicate seafood flavor.

Bread crumbs: Used to bind the mixture and add a crispy texture to the patties.

Red curry paste: Adds a spicy and aromatic kick, essential for authentic Thai flavor.

Fish sauce: A salty, umami-rich liquid that enhances the overall taste of the patties.

Garlic: Minced for a pungent, savory depth.

Egg: Acts as a binder to hold the patties together.

Oil: Used for frying the patties to a golden brown perfection.

When blending the shrimp in the food processor, make sure to pulse it in short bursts rather than running the machine continuously. This will help achieve a smoother texture without turning the shrimp into a paste. Additionally, when shaping the mixture into patties, wet your hands slightly to prevent the mixture from sticking to your fingers. This will make it easier to form uniform shapes.

• shrimp - Substitute with ground chicken: Ground chicken provides a similar texture and can absorb flavors well, making it a good alternative for those who do not eat seafood.

• bread crumbs - Substitute with panko: Panko bread crumbs are lighter and crispier, which can give the Tod Mun Goong a different but pleasant texture.

• red curry paste - Substitute with green curry paste: Green curry paste offers a different flavor profile but still provides the essential Thai curry taste.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the distinct fishy taste of fish sauce.

• garlic - Substitute with shallots: Shallots can offer a milder, sweeter flavor that complements the dish well.

• egg - Substitute with flaxseed meal and water: Mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water can act as a binding agent similar to an egg.

• oil for frying - Substitute with coconut oil: Coconut oil has a high smoke point and can add a subtle coconut flavor that complements Thai cuisine.

• Allow the shrimp patties to cool completely after frying. This helps to maintain their texture and flavor when stored.

• Place the cooled patties in an airtight container. If stacking them, use parchment paper between layers to prevent sticking.

• Store the container in the refrigerator if you plan to consume the patties within 2-3 days. This keeps them fresh and ready for a quick reheat.

• For longer storage, place the patties in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the patties to a freezer-safe bag or container. Label with the date to keep track of their freshness.

• When ready to reheat, thaw the patties in the refrigerator overnight. This ensures even reheating and maintains their texture.

• Reheat the thawed patties in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat until warmed.

• Avoid microwaving the patties as it can make them soggy. For best results, use the oven or skillet method to retain their crispy exterior.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Tod Mun Goong on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the Tod Mun Goong in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method: Heat a small amount of oil in a non-stick skillet over medium heat. Add the Tod Mun Goong and cook for 2-3 minutes on each side until they are warmed through and crispy.

• Microwave Method: Place the Tod Mun Goong on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly. Note that this method may not retain the original crispiness.

• Steaming Method: Set up a steamer basket over boiling water. Place the Tod Mun Goong in the basket, cover, and steam for 5-7 minutes until they are heated through. This method will keep them moist but may not retain their crispiness.

• Food processor: To blend the shrimp until smooth, ensuring a consistent texture for the patties.

• Mixing bowl: To combine the blended shrimp with bread crumbs, red curry paste, fish sauce, garlic, and egg.

• Frying pan: To heat the oil and fry the shrimp patties until they are golden brown.

• Spatula: To flip the patties in the frying pan, ensuring they cook evenly on both sides.

• Paper towels: To drain the excess oil from the fried patties, making them less greasy.

• Measuring cups: To accurately measure the bread crumbs and oil for frying.

• Measuring spoons: To measure the red curry paste and fish sauce precisely.

• Garlic press: To mince the garlic cloves efficiently.

• Plate: To place the patties on after frying, allowing them to cool slightly before serving.

Use a food processor: Blend the shrimp and garlic together to save time.

Pre-measure ingredients: Have all ingredients ready before starting to streamline the process.

Shape patties in advance: Form the patties and refrigerate them until ready to fry.

Use a thermometer: Ensure the oil is at the right temperature for quick and even frying.

Batch frying: Fry multiple patties at once to reduce cooking time.