Shrimp Cakes (Tod Man Kung)

  • 6  Thai garlic cloves
  • 1 Kg shrimp, peeled and cleaned.
  • 1/2 cup minced pork
  • ½ tsp salt
  • 2 pinches white pepper
  • 2 tsp. sugar
  • 1 egg
  • 2 tbsp. roasted sticky rice, roughly powdered
  • 2 cups panko breadcrumbs
  • Canola oil, for frying
  • Thai chillie sauce.
  1. Process shrimp and garlic into a very rough paste. Combine with sugar, egg, salt, pepper, pork, and ground rice. Transfer into a bowl and chill for about 1 hour.
  2. Place the panko into a shallow bowl or saucer.
  3. With lightly oiled hands, take about 2 tablespoons of the shrimp-pork mixture and form into balls. 
  4. Transfer the ball into the bowl of panko. Press each ball into a flat disc into the panko, coating the croquette completely. Tap off any excess panko ready to fry.
  5. Heat oil to 175ºC (~350 F) in a wok or skillet about 10 cm (4 in) deep. {It is best to use an oil or confection thermometer for frying with the relatively recent publication of health issues associated with over-heated oils.}