Authentic Thai Shrimp Cakes Recipe (Tod Mun Goong)

This authentic Thai shrimp cakes recipe (tod mun goong) makes crispy patties that are deep-fried in minutes. Serve them with your favorite dipping sauce for a tasty appetizer or snack no one can resist!

Tip: Try tod mun pla for a different version with fish!

About this recipe

My husband first tried Thai shrimp patties at a little Thai restaurant in Mukdahan, where we used to live. He kept talking about them for a while and eventually asked if I could make them. When he finally tried my version, he said they were even better than the ones he remembered!

They’re surprisingly easy to make. You just mix up the shrimp and pork mixture, let it chill in the fridge, then shape the patties by hand and fry them until the outside turns golden and crisp.

In Thailand, they’re often served as a starter with sweet chili sauce or plum sauce, but you’ll sometimes find them at street food stalls, eaten as a quick snack.

You’ll love serving them at parties as a snack or alongside other dishes. Either way, they disappear fast, so make plenty! You can even prepare them ahead and fry when you’re ready.

• Shrimp – Use fresh, peeled, and deveined shrimp for the best flavor; frozen can be used if thawed and well-drained.
• Ground pork – Adds richness and helps bind the patties; can substitute with ground chicken for a lighter option.
• White pepper powder – Black pepper can be used if needed.
• Light soy sauce – Adds savory umami without overpowering.
• Sugar – Balances the salty and savory flavors; white or brown sugar blends in most smoothly.
• Salt – Enhances flavor and seasons the mixture evenly.
• Egg – Helps bind the shrimp and pork mixture so the patties hold together when frying.
• Tempura flour – Creates a light, crisp texture.
• Breadcrumbs – Coat the patties for a golden, crunchy crust; panko breadcrumbs give extra crispiness.
• Oil – For deep frying, neutral oils like vegetable or canola work best for a clean flavor.

How to make shrimp cakes

Step 1: Mince the shrimp. Use a sharp knife to finely chop the shrimp until it forms a paste. Make sure the ground pork is also very fine.

Step 2: Mix the ingredients. In a large mixing bowl, combine the shrimp shrimp, ground pork, egg, sugar, salt, white pepper powder, light soy sauce, and tempura flour. Knead well with your hands until the mixture becomes sticky. Cover and refrigerate for 30 minutes.

Step 3: Shape the patties. With slightly damp hands, take a portion of the mixture and shape it into a round patty.

Step 4: Coat with breadcrumbs. Roll each patty in breadcrumbs, then use your finger to make a small hole in the center.

Step 5: Fry. Heat enough oil in a pan or wok for deep-frying over medium heat. Fry the patties in batches until golden brown and cooked through.

Step 6: Drain. Remove the shrimp cakes from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil before serving with dipping sauce. Enjoy!

More Thai shrimp appetizers to try

• Shrimp in a blanket
• Shrimp satay
• Goong tod
• Shrimp lettuce wraps
• Pork and shrimp wontons

This traditional Thai shrimp cakes recipe is perfect for home cooks, and the golden fried patties will vanish almost as soon as they’re served. They’re great for meal prep too! Let me know how you’ll serve them in the comments, and follow me on Facebook, Instagram, and Pinterest!