กุ้งทอดมัน

Origin

Kung Tod Muang is a popular dish in central Thailand, especially in Bangkok and Samut Sakhon province. It is a common menu item found in street food stalls or fried snack shops. Its highlight lies in coating fresh shrimp with crispy batter until golden and crunchy on the outside while remaining soft and juicy inside—making it a beloved snack enjoyed by both children and adults.

Characteristics and Flavor

Kung Tod Muang has a golden yellow color with a crisp exterior that crackles when bitten. Inside, the shrimp remains tender and juicy, delivering a natural sweetness complemented by the aroma of garlic and seasonings. The taste is perfectly balanced—savory, slightly sweet, and rich without being greasy.

Ingredients

Fresh shrimp, crispy frying flour, minced garlic, ground black pepper, fish sauce, sugar, egg, cooking oil for frying

How to Eat

Eat immediately after frying while still crisp. Dip into seafood sauce or jaew dipping sauce. Can be eaten by hand or with chopsticks. Pairs wonderfully with cold beer.

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