A preparation related to tod man pla (Entry TH-25) but made from ground prawns — the prawn paste seasoned with red curry paste, kaffir lime leaves, and fish sauce, formed into small patties, and deep-fried until golden. Prawn cakes have a different texture from fish cakes: the prawn's higher moisture content and different protein structure produce a more delicate result — still bouncy, but with a slightly more open interior and a sweeter, more oceanic flavour. The curry paste's aromatics are the same; the prawn's sweetness provides a different counterpoint than the fish's more neutral flavour.
**The texture distinction:** Prawns processed to a paste do not develop the same degree of myosin gel network as the fish paste of tod man pla — the protein structure is different. The prawn paste requires a shorter processing time and should be mixed to a slightly less sticky consistency. Over-processing makes prawn cakes dense and rubbery. **The flavour balance:** Prawn's natural sweetness against the red curry paste's heat and aromatic complexity requires a slightly higher palm sugar addition than fish cakes — the sugar bridges the gap between the prawn's sweetness and the paste's heat, creating a more balanced result. **The preparation:** Identical to Entry TH-25 but with the following adjustments: - Process the peeled, deveined prawns to a smooth paste — 2 minutes only (not 3–4 as for fish). - Add red curry paste, fish sauce, palm sugar, egg, kaffir lime leaves. - Process for 30 more seconds. - Form, fry at 170°C (slightly lower than tod man pla — the prawn's sweetness burns at higher temperatures).
David Thompson, *Thai Food* (2002); *Thai Street Food* (2010)