This dish is not usually sold by street vendors in Bangkok, but is often served in restaurants and private homes.
Process the crab tails together with the remaining ingredients – except the oil – in a food processor to a smooth paste.
Heat the oil to 190 °C. Form 24 cakes of 5 cm diameter and liter cm thickness from the shrimp mixture. Finish baking the cakes in the hot oil until they are golden brown and risen.
Serve with cucumber salad (tam taeng).
made, is quite soft. Heat plenty of oil in a coated frying pan, scoop out the cakes with 2 spoons and fry them, turning once.
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