Despite the name, this dish originates from Taiwan rather than Thailand. Every Taiwanese orders this dish when in a Thai restaurant, asking for Shrimp Toast (aka Moon Shrimp Pancake). Just like the story of General Tsao’s Chicken, there’s an authentic version of where it’s from and it’s being modified to local tastes in another country. I call this shrimp toast because I mistakenly bought “square” spring roll wrappers instead of round ones. Shrimp, garlic, ginger and cilantro are chopped and mixed, and then spread on a spring roll wrapper. Another wrapper is placed over top and the cake is pan-fried in fresh hot oil and served with sweet chili sauce. The name is said to derive from the shape of the cake that results, like a golden full moon ( in my case, golden square). The squares are a tasty appetizer and you’ll have a hard time eating just one. I will make another Moon Shrimp Pancake and the authentic version of the Thai Shrimp Cake in the future posts.
Use the back of a heavy knife to chop the shrimp. It will resemble a chunky paste.
- 1 pound (453 grams) shrimp, peeled and deveined
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 1 egg white
- 1 teaspoon salt
- 1 teaspoon white pepper
- 5 sprigs cilantro (about 2 tablespoons)
- 4 frozen Chinese spring roll wrappers
- Thai Sweet and Chili Sauce
- Use the back of the knife to roughly chop the shrimp. Separate the shrimp into two portions and finely chop one portion of the shrimp.
- Combine all the shrimp, ginger, garlic,corn starch, egg white, salt and peppers in a bowl. Stir the mixture until well mixture and the paste sticks together.
- Heat oil in a pan over medium heat. Put the shrimp cake and frying both sides until golden brown, 3-4 mins on each side.
- Remove the toasts from the plan. drain and place the toasts on a paper towel.
- Cut the square in to 4 small squares, half the square into triangles. Plate and serve with Thai sweet and chili sauce.