thai appetizer

Thai shrimp cakes with sweet chili sauce (Tod Mun Goong) are tasty appetizers with memorable flavors that come from fresh ingredients used in this recipe. With fresh ingredients like garlic, shallots, kaffir lime leaves, lime juice, cilantro stems, and ground white pepper, this Thai starter will leave you wanting more.

Thai shrimp cakes with sweet chili sauce (Tod Mun Goong)

raw shrimp, veins, shells, and tails removed.

pork

bread crumbs

shallots, chopped

garlic,

cilantro stems, chopped into 1 inch pieces

kaffir lime leaves- finely chopped

white pepper

fish sauce

teaspoons fresh lime juice

baking powder

Prepare the shrimp by removing the shells, veins, and tail and adding them to a food processor.

Add all other ingredients to the food processor and blend until smooth paste forms.

Transfer the shrimp mixture to a mixing bowl. Have a plate ready to place the patties on. Roll the mixture with wet hands into golf ball-sized patties.

Heat a skillet on medium heat, and add 2 tablespoons of oil. Fry the shrimp cakes, 6 or so pieces at a time, until lightly golden brown, about 3-4 minutes each. Flip them over and cook for 1-2 minutes more. Place them on a plate lined with a paper towel to let them cool at room temperature. Finish cooking the rest of the patties.

For the sweet chili dipping sauce

These Thai Tom Yum meatballs with ground chicken have all the Thai flavors rolled up into one herbaceous bite. The famous flavors come through with Tom Yum paste and fresh aromatics in this delicious appetizer. Healthy, flavorful, and extra addictive!

Thai Tom Yum Meatballs 

ground meat. Use chicken, pork or turkey meat.

oil. Or as needed

tom yum paste

garlic, minced

shallot, chopped small

cilantro stems, chopped small

lemongrass, finely minced

galangal, finely minced

kaffir lime leaves, finely minced

panko

tamarind or lime juice

Chop ingredients well into small pieces—especially the aromatics. 

Add all the ingredients to the ground meat in a large bowl.

Mix well, using a spatula or your hands. Kitchen gloves are handy here.

Rolls the Tom Yum meatballs into golf ball-sized pieces.

Over medium heat, add oil, then fry the meatballs. Cook until done, 5-6 minutes per side. Cook in batches if necessary.

Garnish with chopped green onions (spring onions), red chilis, or cilantro or julienned kaffir lime leaves. Enjoy!

This looks fabulous Suwanee!! Your photos and instructions are all excellent. I assume I can get Galangal at an Asian market? I haven’t used that before!

Tender baked meatballs loaded with fresh, bold, Thai flavors, smothered in a sticky sweet/savory sauce that is truly finger-lickin good!

Sticky Thai Meatballs

beef (I prefer to use 90/10)

onion

garlic (finely minced or grated)

ginger

- 2 Tbsp green curry paste

Tbsp fish sauce

tsp kosher salt

tsp black pepper

water

beef broth (or use additional 1/4 cup water)

cornstarch

soy sauce (low sodium is preferred)

- 3 Tbsp sweet chili sauce

Tbsp honey

Tbsp rice vinegar

tsp red pepper flakes

green onion

sesame seeds

Thai chiles (careful, these are HOT)

Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.  Set aside.

In a large bowl, mix together beef, diced onion, garlic, ginger, green curry paste, fish sauce, egg, salt and pepper.

Use a small cookie scoop to make approximately 30 equally sized portions. Each one will be about one tablespoon. To make rolling easier, coat your hands with a bit of oil (or nonstick spray) and roll each portion into a tight ball then place them on your prepared baking sheet.

Bake about 20 minutes.

MAKE THE MEATBALLS

While the meatballs are baking, whisk together water, beef broth, and cornstarch in a small sauce pan. Heat over MED heat, then add soy sauce, honey, sweet chili sauce, rice vinegar. Simmer about 7 minutes until the sauce thickens and reduces by about half.

After meatballs have baked for 20 minutes, remove from the oven and brush meatballs liberally with sauce.

Return pan to the oven and bake another 5-7 minutes, until sauce is sticky and thick.

Serve hot, with any desired garnishes, and drizzled with any extra sauce if desired.

MAKE THE SAUCE

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Thai shrimp cakes with sweet chili ...

Thai shrimp cakes with sweet chili ...

Thai Tom Yum Meatballs

Thai Tom Yum Meatballs

Sticky Thai Meatballs

Top 5 thai appetizer recipes from across the web

The most viewed thai appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai shrimp cakes with sweet chili ...

Thai shrimp cakes with sweet chili ...

Thai Tom Yum Meatballs

Thai Tom Yum Meatballs

Sticky Thai Meatballs

The most viewed thai appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine