Photograph of the finished Tod man kung

Thailand · Chả tôm chiên Tod man kung

Tod man kung

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.8 lb
  • Photograph of Panko breadcrumbs Panko breadcrumbs 8.5 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Coriander Coriander 1.4 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce ½ cup

Method

  1. 1 Finely chop two-thirds of the shrimp, and coarsely chop the remaining portion to maintain a slightly chewy texture when bitten.
  2. 2 Mix the shrimp with crushed garlic, coriander roots, and pepper until it becomes a thick paste.
  3. 3 Refrigerate for 15 minutes to firm up the dough, making it easier to shape.
  4. 4 Shape into flat pieces, then roll in egg and breadcrumbs.
  5. 5 Fry at 170 degrees for 3 minutes until golden brown and crispy, then serve with Thai sweet chili sauce.

With an appliance

  • Air fryer 34 min

    Replace step 5: spray oil to coat the breadcrumb coating on the shrimp patties, fry at 195 degrees for 9 minutes, flipping at the 5th minute; keep the coarsely minced shrimp from step 1 to maintain the texture of the patties.

Start cooking