Tod Mun Goong | Crispy Thai Shrimp Cakes

Rinse the jasmine rice in cold water, then simmer in twice the amount of lightly salted water until tender, about 12-15 minutes. Remove from heat and keep covered to stay warm.

Rinse the shrimp thoroughly and pat dry with paper towels. Finely process two-thirds of the shrimp in a food processor, and roughly chop the remaining one-third into small pieces with a knife – this ensures the cakes stay juicy with a nice bite.

In a mixing bowl, combine the minced and chopped shrimp, minced garlic, finely chopped fresh coriander, soy sauce, sesame oil, cornstarch, and lightly beaten egg. Mix thoroughly and work together until you get a sticky, shapeable mixture.