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Tod-Mun-Goong (Deep fried shrimp cakes)

Zone Central

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Tod-Mun-Goong (Deep fried shrimp cakes)



The well-balanced ingredients of shrimp cakes makes this recipe popular among Thai and Chinese, while shrimp and seafood have sweet and delicious flavor, they are also well-known for a high protein source. In addition of pork fat helps the inside of the cakes stay moist and not dry out during the cooking process. It is actually very simple to make by mixing the ingredients with pork fat and chopped shrimp, a traditional technique to well blend. Similar to place bread crumbs before deep fry for crispy skin with soft texture.


Nutrition facts

Shrimp contains high calcium and vitamins B12 that enhances the growth of cells and benefits through red blood cell production and brain membrane. Furthermore, iodine controls the functioning of thyroid glands in human body, which also has a significant influence on the metabolic processes in the body. It helps in the optimal utilization of calorie.



½ kg shrimp, peeled

50 grams pork fat

1 white egg

1 tablespoon corn flour

1/2 teaspoon sesame oil

1 teaspoon Chinese cooking wine

A pinch Pepper powder

1 cup of bread crumbs

Vegetables oil for deep-fry



Zone South


Background Kaeng-Ped or red curry is one of the most popular recipes of Thai food with various ingredients such as green vegetables, meat, chicken and shrimp. Kaeng-Ped-Hed-Kraeng is one of the local and simple recipes that cooked with hed-kraeng (Log mushroom), coconut milk and shrimp. There are found in rainy season and mostly grow up at the cut rubber log.   Nutrition facts Hed-kraeng is local mushroom that is only found in Southern part. It looks like a fan with tiny size, no stalk, similar shape to cockle. It can last long for many days but needs to soak in water before cook. It has crunchy taste and well combined with coconut milk soup. It highly contains carbohydrate and protein for anti-virus.   Ingredients 150 gramshed-kraeng 150 grams shrimp, peeled 1 cup coconut cream 2 tablespoons southern red curry paste 1 tablespoon shrimp paste Salt    


Zone Northeast

KhaiKrata (Fried egg served on pan)

    Background KhaiKrata or Fried egg served on pan is easy to find in northeast of Thailand such as provinces of Ubonratchatani and Udonthani. This menu is originated from French cuisine in the past when Vietnam was under French colonization.   Nutrition Facts Egg is full with vitamin and mineral. It helps circulatory system. It is a very proper food for the vegetarian.   Ingredients 2 eggs 20 grams minced pork, cooked 20 grams Sweet fried sausage, cooked 30 grams Vietnamese pork sausage ½ tablespoon butter Spring onion, chopped Pepper powder


Zone Northeast

LaabPla Chon Tod (Fried spicy snakehead fish)

  Background In Northeastern Thailand, various types of fish are available. Snakehead fish is very popular because of its tight texture and delicious taste.   Nutrition Facts Snakehead fish is high in protein and is easy to digest. Moreover, it is packed with amino acids that are essential to the body. It also contains omega-3, which is an essential fat for the brain and retina.   Ingredients 400 grams One Snakehead fish (score or cut off the skin) 40 grams sliced shallots 2 tablespoons fish sauce 4 tablespoons lime juice 1 tablespoon palm sugar 1 tablespoon chili powder 2 tablespoons roasted rice 10grams sliced leeks 20 grams tablespoons roughly sliced long coriander 10 grams cup peppermint