To make authentic Thai Goong Tod, coat fresh deveined prawns in a mixture of 1 cup tempura flour, 1 cup all-purpose flour, and seasonings. Dip in cold batter made with 1 egg and ice water. Fry at 350°F for 2-3 minutes until golden brown, using the double-fry technique for extra crispiness. Serve immediately with Nam Jim dipping sauce. Master the traditional 45-degree scoring method and proper oil temperature for restaurant-quality results.
Key Takeaways
- Clean and devein fresh prawns, pat them dry, then score at a 45-degree angle to prevent curling during frying.
- Combine tempura flour, all-purpose flour, egg, cold water, salt, and white pepper to create the batter mixture.
- Heat vegetable oil to 350-375°F in a deep fryer or pot, ensuring proper temperature for crispy results.
- Dip prawns in batter for even coating, then fry in small batches until golden brown, about 2-3 minutes.
- Serve immediately with Nam Jim dipping sauce and lime wedges, avoiding storage to maintain crispiness.
Extra Titles
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- Best Thai Fried Shrimp Recipe: Authentic Goong Tod
History
While its exact origins remain uncertain, Goong Tod emerged from Thailand’s rich street food culture during the mid-20th century as vendors sought ways to showcase the country’s abundant fresh shrimp.
The evolution of this iconic Thai cuisine has followed these notable developments:
- In the 1960s, street vendors began coating fresh prawns in a light tempura-style batter, creating a departure from traditional grilled preparations.
- The dish gained cultural significance in Bangkok’s Chinatown, where vendors perfected the signature crispy coating.
- By the 1980s, restaurants across Thailand had adopted specific techniques, including the 45-degree scoring method and double-frying process.
- Modern variations now incorporate regional ingredients like Phuket black tiger prawns and Nam Jim sauce, though the core preparation remains unchanged.
Recipe
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup tempura flour
- 1 egg
- 1 cup cold water
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Vegetable oil for deep frying
Instructions:
- Mix all-purpose flour, tempura flour, egg, cold water, salt, and white pepper in a bowl until smooth.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Pat shrimp dry with paper towels.
- Dip each shrimp in the batter, ensuring even coating.
- Carefully drop battered shrimp into hot oil.
- Fry until golden brown, about 2-3 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with sweet chili sauce.
Cooking steps
Begin by cleaning and deveining your fresh prawns, ensuring you’ve patted them completely dry with paper towels.
Mix your spices with rice flour and cornstarch until well-combined, then dip each prawn into the batter for an even coating.
Heat vegetable oil to 350°F (175°C) in a deep wok or fryer, then carefully lower the battered prawns into the hot oil and fry for 2-3 minutes until they turn a crispy golden brown.
step 1. Prepare Fresh Prawns Thoroughly
Proper preparation of fresh prawns starts with deveining and cleaning 12 large shrimp (16-20 count per pound).
In prawn selection, choose specimens with firm, translucent flesh and bright orange shells that smell fresh and briny. You’ll need to master essential cleaning techniques to achieve restaurant-quality results.
- Using kitchen shears, cut along the back of each prawn from head to tail, leaving the shell intact but exposing the dark vein.
- Remove the vein completely with the tip of your knife, then rinse under cold running water.
- Pat each prawn thoroughly dry with paper towels, ensuring no moisture remains.
- Score the belly side of each prawn three times at equal intervals to prevent curling during frying, but don’t cut all the way through.
step 2. Mix Spices With Flour
Creating the perfect coating for Goong Tod requires carefully balancing Thai spices with tempura flour.
In a mixing bowl, combine 1 cup of tempura flour with 1/4 cup of rice flour for extra crispiness. Add 1 teaspoon each of white pepper powder and garlic powder, along with 1/2 teaspoon of sea salt.
For authentic Thai flavors, you’ll want to incorporate 1 tablespoon of curry powder and 1/2 teaspoon of ground coriander seeds.
Mix these dry ingredients thoroughly until they’re well combined. If you can’t find tempura flour, you can substitute with all-purpose flour mixed with cornstarch at a 2:1 ratio. However, the texture won’t be quite as light and crispy.
Sift the mixture twice to guarantee there are no lumps and all spices are evenly distributed.
step 3. Coat Prawns In Batter
With your seasoned flour mixture ready, prepare the shrimp for coating.
You’ll need to choose between two batter types: a light tempura-style or a thicker beer batter, depending on your desired crispiness. Each coating technique requires careful attention to achieve that perfect golden crunch.
- Hold each prawn by its tail and dip it first in the dry flour mixture, shaking off excess to prevent clumping.
- Dunk the floured prawn into your chosen batter, ensuring even coverage while letting excess drip off for 3-4 seconds.
- If using tempura batter, maintain its temperature at 45°F (7°C) by placing the bowl in an ice bath.
- For extra crispiness, double-coat by waiting 30 seconds after the first coating, then dipping again in the batter.
step 4. Heat Oil Until Bubbling
Achieving the ideal frying temperature requires heating vegetable oil to exactly 375°F (190°C) in a deep, heavy-bottomed wok or pan.
Pour enough oil to reach a depth of 3 inches, making sure there’s sufficient space for the oil to bubble up safely without overflowing.
You’ll know the oil’s reached the right temperature when small bubbles form around a wooden chopstick inserted into the oil. If you’re using a thermometer, maintain a steady temperature between 365-375°F for best results.
Don’t let the oil smoke – if it does, it’s too hot and will affect the prawns’ texture. The proper oil temperature guarantees your prawns develop a crispy golden exterior while remaining succulent inside.
Keep the heat consistent throughout the frying process by adjusting your burner as needed.
step 5. Fry Until Golden Brown
Gently lower 4-5 marinated prawns into the hot oil at a time, being careful not to overcrowd the pan.
You’ll need to monitor the cooking process closely to achieve that perfect golden-brown exterior while ensuring the prawns are cooked through.
- Fry the prawns for 2-3 minutes, maintaining oil temperature at 350°F (175°C), until you see the coating turn light golden.
- Using your spider skimmer, flip each prawn once for even browning, watching for the distinctive deep golden color at the tail ends.
- Continue frying for another 1-2 minutes until the coating develops an even amber hue and the prawns curl into a loose ‘C’ shape.
- Remove prawns when they reach a rich golden-brown color, and the tempura coating becomes crispy with small bubbles forming on the surface.
cooking tips
To guarantee perfectly crispy Goong Tod, maintain the oil temperature between 350-375°F (175-190°C) throughout frying.
Don’t overcrowd the pan, as this will lower the oil temperature and make your prawns greasy. If you’re using frozen prawns, make sure they’re completely thawed and patted dry before coating.
For the best cooking techniques, butterfly your prawns by making a deep cut along the back without separating the halves completely.
You can substitute tempura flour for all-purpose flour, but you’ll need to add cornstarch for extra crispiness.
When dipping the prawns in batter, hold them by the tail and let excess batter drip off before frying.
If your batter becomes too thick, thin it with ice-cold water to maintain proper consistency.
Final Thoughts
Whether you’re cooking for family or hosting a Thai-inspired dinner party, Goong Tod delivers restaurant-quality results when prepared with care.
As you gain cooking experiences, you’ll discover ways to perfect this classic Thai dish while making it uniquely yours.
- Master the basics of deep-frying at 350°F (175°C) before exploring flavor variations like adding crushed peppercorns or curry powder to your batter.
- Experiment with different dipping sauces – try sweet chili, spicy sriracha mayo, or traditional nam jim.
- Consider serving sizes when selecting prawns – jumbo shrimp (16/20 count) work best for main courses, while medium shrimp suit appetizer portions.
- Keep your batter cold and prawns dry to achieve the signature crispy coating that makes Goong Tod irresistible.
Frequently Asked Questions
Can I Substitute Prawns With Other Types of Seafood?
Like pearls from the sea, you’ll find success using scallops, squid, or white fish as seafood alternatives. They’ll create delicious flavor variations, though you’ll need to adjust frying times accordingly.
How Long Can I Store Leftover Deep-Fried Prawns in the Refrigerator?
You’ll need to consume leftover deep-fried prawns within 2-3 days when stored in an airtight container in your refrigerator at 40°F (4°C) for ideal food safety and flavor quality.
What’s the Best Oil Temperature for Achieving Crispy Prawn Coating?
You’ll achieve perfectly crispy prawns when you heat vegetable or peanut oil to precisely 350-375°F (175-190°C). Keep the temperature steady and don’t overcrowd your fryer for ideal results.
Are Frozen Prawns Suitable for Making Goong Tod?
You can use frozen prawns, but they’ll yield a slightly waterier texture compared to fresh ones. Thaw completely and pat thoroughly dry before coating to achieve ideal crispiness and prevent oil splatter.
Can I Prepare the Batter Mixture in Advance?
Quick as lightning, you can prepare the batter mix up to 2 hours ahead, but watch the consistency closely. After that, your ingredient proportions may separate, affecting the final crispy coating.