YIELDS: 2 Servings PREP TIME: 15 mins COOK TIME: 4 mins TOTAL TIME: 19 mins 

Tod man koong are delightful little prawn cakes flavored with coriander and fried until golden brown. Make a big batch of these and serve them up with pineapple sauce or sweet chili sauce!


1 clove garlic, peeled
1 piece fresh coriander root and stem or 2 tsp dried coriander 
3 ½ oz prawn or shrimp meat, minced
½  an egg white 
½ tbsp tapioca flour
1 oz sweet corn kernels 
½ cup white bread crumbs 
½ tbsp light soy sauce 
½ tbsp oyster sauce
1 tsp sugar 
1 tsp red curry paste 
¼ tsp ground white pepper 
1 piece kaffir lime leaf 
Vegetable oil for frying 
Pineapple sauce or sweet chili sauce for serving 

Mortar and pestle or small food processor 
Large pot
Cutting board 


  1. In a mortar, pound the garlic and coriander into a paste. 
  2. Add the egg white and minced prawn and mix until they are a homogenous paste. 
  3. Add the white pepper, tapioca flour, coriander, garlic paste, soy sauce, oyster sauce, and sugar. Stir well in a circular motion. 
  4. Add the corn kernels, red curry paste, and kaffir lime leaf. Mix well. 
  5. Alternatively, combine the above ingredients in a small food processor and pulse until a thick paste is formed. 
  6. Take about 1 ¾ oz of the mixture, roll it in the breadcrumbs, and flatten into a disc. 
  7. Repeat until you have used up all of the mixture (it should make 5-6 pieces). 
  8. Fry in several inches of vegetable oil, heated to 350°F, for 3-4 minutes, until golden brown. 
  9. Remove from the oil and drain on paper towels.