HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
First I'm sorry if i make mistakes in my grammar. I'm a native Belgian so. I'm getting addicted to you and your channel. It looks simple when you cook I'm not a masterchef, but you got me cooking and I want to make everything you put on this channel. I'm a big fan. And your recipes taste all so good. Love your channel.
I tried to make this recipe today for my family, everyone love it very much thank you! 🧑🏻🍳P. And I will share this recipe with friends , this would be one of in my party’s dishes .👏😊
Growing up my mom made these all the time bit she used ground turkey, 1 because my little bother didn't rat fish or shrimp and 2 sometimes it was hard to find ground seafood. But love this recipe soon good! Thanks for posting video!
I love the transition and evolution of your videos as you make more and more of them! Cooked my first Thai dish using your Tom Kha Gai video and everyone loved it! Thank you so much and happy holidays!
Pailin, you're so pretty in this Red Top ! Shrimp is very expensive here. I just made your Thai fish Cake for lunch. So yummy ! Thanks , The Thail chili sauce is so good. I not need to buy Thai Sweet Chili sauce any more ! A Big thank to you !
i like that copper wok. looks like it's perfect for deep frying. i've tried some of your recipes. some are too much work, my favorite is the stir fry glass noodle, which i made a soup out of it and the salad version. although i have to tweek some of it to make it healthier, as i have to watch my diet, low or no carb, low salt and calories. it's hard sometimes as i don't like fish sauce. never had fish sauce in my pantry until i started learning Thai and Vietnamese cooking. would love to meet you in person. when you're in the Seattle, WA area, message me. and will take you to my favorite thai restaurant. Congratulations on your up coming TV show. wish it'll be shown here in the states. Good luck on your TV show and wishing you Happy Holidays...
Thanks for the vids. You are beautiful and talented in term of cooking. I gotta say you really look elegant in that rose red dress. Your preparation is well explained and catchy. Keep up ur good work. :)
Hello chef, madam I am also chef but not thai kitchen(cuisine)...I handling all of kitchen. ...little to little bit so chef your dishes very nice n very faster making delicious. ..so I like your recipe
Hi Pailin, thank you for all your wonderful videos. I love them! I really like that copper pot you've been using in many of your videos, may I know where you got it from, the brand and the price? Thank you 😊
I can smell it from my computer screen and also I like to look at your face with a brilliant presentation. I have Thump up for you and also subscribed.
Hi...Pai..thank soo mu h for all your yummmy recipe..love ur food presentation and how you give us step by step instruction on how to prep and cook....my question is i want to make this shrimp ball to a potluck feeding about 25 people how would i put the right amount of ingredients with put being under and over the taste of it...any suggestions? Thank soo much :))
Just scale up the recipe proportionally on all ingredients and you should be fine. I'd say if you make triple this recipe, that should be enough. Good luck!
Question: If you make and refrigerate the shrimp balls a day ahead of time, do you have to let them come to room temperature before deep frying them? Thanks for all the great recipes!
your golden wok is very cute and in good size. Can I get it online? BTW, love your recipes. I have tried the steamed fish w/lime yesterday. It was delicious. Thanks.
Hi Pai! You look so delicious....I'm sorry, I meant to say your shrimp balls (and all your food) look delicious! (^_^)! You look great, your personality is so sweet and natural, and (last but certainly not least), your cooking/recipes are awesome! If the food network is smart, they'll give you your own show!!
Hi Pai, where can I buy that golden cute wok? Good size for cooking some egg rolls as well. I am from Seattle. I really love your style. I tried some of your recipes, they're ALL good. Thanks
PailinsKitchen Hi Pailin, which size is this ? I wanted to buy one and i am confused with 6 inches, 8 inches or 12 inches ... but i like the size u r using.
You could bake them, but they may not get as golden/crispy. I've never done it with chicken, but I'm sure it'll taste fine. Might need a little extra fat though.
Hi Will, Keep everything exactly the same for tod mun pla, except, of course, for the shrimp! And ditch the panko crust if you don't care for the pretty exterior and are going for the traditional look.Let me know how it goes!
In French supermarkets and whatever the brand considered; you will most likely find three types of coconut milk, the standard with 20% fat content, the light version (15% fat) and coconut cream (25% fat) which is richer. So whenever you use coconut milk and reduce its moisture content, I'm using coconut cream instead !
![【小食】泰式炸蝦餅🦐🦐🦐shrimp cake[Eng Sub]](/img/n.gif)
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
ingredients pls
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I learned a lot thru your youtube videos thai cooking👍
I love how u explain . I'm not Thai but love the food and your recipes are always impressive at a dinner party
First I'm sorry if i make mistakes in my grammar.
I'm a native Belgian so.
I'm getting addicted to you and your channel.
It looks simple when you cook
I'm not a masterchef, but you got me cooking and I want to make everything
you put on this channel. I'm a big fan. And your recipes taste all so good.
Love your channel.
Wow that was so good. I made it for a party last night and everybody raved about it.
I'm so glad you said frozen shrimp wasn't good to use. Because that's what I was going to use. 😅😅😅👏Thank you for that tip. 👏
I tried to make this recipe today for my family, everyone love it very much thank you! 🧑🏻🍳P. And I will share this recipe with friends , this would be one of in my party’s dishes .👏😊
I love Thai food so glad I found your channel
That is very beautiful cooking foods shown thanks Pailin. Is easy to follow you recipes thanks enjoyed it.
Today I followed ur recipe and add some coriander roots and it was great, everyone loved it. Thanks 🙏🏽 so much
EXCELLENT. i have tried it. Taste so good. You explained very well Pailin. Thanks for sharing.
Omg my new favorite cooking channel ☺💕💕💕💕💕💕
Your show is very Easy and Simple. So I think I can try some of your dishes.
Loved all your show.
Love this channel. The recipes work and Khun Pailin explains why things are done in a certain way. Krup khun maa krup.
This looks great!
Yummy yummy
Best video yet. You are not only a cook. You are a chef.
Loved the video girl!!! Definitely going to try!!! I love how you explain everything and get right to the point 🤩🤩
Growing up my mom made these all the time bit she used ground turkey, 1 because my little bother didn't rat fish or shrimp and 2 sometimes it was hard to find ground seafood. But love this recipe soon good! Thanks for posting video!
You're welcome! Let me know if you get a chance to make it :)
Best Thai kitchen in TH-cam 😊
DrAbKaN Check out Rins cook book. 😊
Pica Peachy 👤👤👤👤👤👤👤👤👤👤👥👥👥👥👥👥👮👮👮👮👮👮👮👮👮👮👮👮👮👮👮👨👨👨👨👨👨👨👨👨👨👨👨👨👨👨👨👨👩👩👩👩👩👩👩👩👩👩👩👩👩👩👩👩👩👩👩👩👷👷👷👷👷👷👷👷👷👷👷👷👷👷👷👷👷👷👷👷👷👷
I love the transition and evolution of your videos as you make more and more of them! Cooked my first Thai dish using your Tom Kha Gai video and everyone loved it! Thank you so much and happy holidays!
Yet another decilious recipe...cant wait to try...luv u pai
Thanks, Pailin you make this mouthwatering. I am new at cooking so I will follow your recipes
สำเนียงเริ่ดมากกกกกกกก ชอบบบบบบบ น่าทานด้วย
On par with Marion's kitchen, this is my favourite cooking channel and chef !
I really like how you a so detailed about everything. Appreciate it
i love this channel!!
Ana Srisaringkarn Love you more Ana 😘
it is yummy done it yesterday. thanks so much
Congrats! If you took a photo of it please share with me on my Facebook page, would love to see it!
Great video as always, Happy New Year and many blessings
I really like the way you presented ingredients in this episode- especially the kefir lime leaves. It was really fun :)
Thanks! Yeah we had fun filming that part :)
U rock Great recipes well explained with Thai love !!!
Thanx
They sound so tasty 😋. Must try.
Loving this dish! Oh and please Bring back the side angle you look amazing in this btw.
Can we bake instead of fry? What are your reccomendations for baking in terms of temperature and time in oven?
Pailin, you're so pretty in this Red Top ! Shrimp is very expensive here. I just made your Thai fish Cake for lunch. So yummy ! Thanks , The Thail chili sauce is so good. I not need to buy Thai Sweet Chili sauce any more ! A Big thank to you !
I love ur vidoes😊
Great video - and love the tips - Thanks!
Very nice cooking &-looks delicious too..btw you looked lovely in red...more cooking recipes
i like that copper wok. looks like it's perfect for deep frying. i've tried some of your recipes. some are too much work, my favorite is the stir fry glass noodle, which i made a soup out of it and the salad version. although i have to tweek some of it to make it healthier, as i have to watch my diet, low or no carb, low salt and calories. it's hard sometimes as i don't like fish sauce. never had fish sauce in my pantry until i started learning Thai and Vietnamese cooking. would love to meet you in person. when you're in the Seattle, WA area, message me. and will take you to my favorite thai restaurant. Congratulations on your up coming TV show. wish it'll be shown here in the states. Good luck on your TV show and wishing you Happy Holidays...
A m
Sawadee krup Pailin love to read about ur dishes Basa fish excellent to use na ka
Meechai na Phuket
Please do share some vegetarian recipes also
Thanks for the vids. You are beautiful and talented in term of cooking. I gotta say you really look elegant in that rose red dress. Your preparation is well explained and catchy. Keep up ur good work. :)
looks good!
Hello chef, madam I am also chef but not thai kitchen(cuisine)...I handling all of kitchen. ...little to little bit so chef your dishes very nice n very faster making delicious. ..so I like your recipe
OMG. You're such a genius!!
Hello Pai. Can I remplace lime leaves with lime zest ? I am from France and I cannot get live leaves here. Thanks in advance. Bernie
I LOVE your channel! Thank you so much! For this recipe, since I don’t eat ANY pork, what could I reasonably substitute?
Yum, I like this appetizer dish.
Hi Pailin, thank you for all your wonderful videos. I love them! I really like that copper pot you've been using in many of your videos, may I know where you got it from, the brand and the price? Thank you 😊
I can smell it from my computer screen and also I like to look at your face with a brilliant presentation. I have Thump up for you and also subscribed.
I love Thai food !
Looks great! Can't wait to try it :-)
Amazing...💫💫💫
These look delicious. I tried ur pad see ew recipe. It was awesome. Right on!!!
Me too, I could eat them daily !
yum!yum! thank you for sharing.
I feel like I'm being teased with Thai food. Lol, I love Thai food.
You're so pretty in this vid, Pai 🤩😍❤👍
I can smell it already.....yummy..
Thank you for your words
I’m here for the dipping sauce per the spring roll video.
Looks really good, but some of the Shrimp still had the tails on them. Grossed us out. Enjoying your cooking videos. Thanks for sharing your recipes.
Pauline, you are marmelous. Thank you
Where can I find s large mortar and pestle like yours?
Do you have a facebook page? Love your recipes!
Why are your recipes not on your link ? I want a written recipe. If I can’t get one your page is not adequate for me to cook . You should have both.
Hi...Pai..thank soo mu h for all your yummmy recipe..love ur food presentation and how you give us step by step instruction on how to prep and cook....my question is i want to make this shrimp ball to a potluck feeding about 25 people how would i put the right amount of ingredients with put being under and over the taste of it...any suggestions? Thank soo much :))
Just scale up the recipe proportionally on all ingredients and you should be fine. I'd say if you make triple this recipe, that should be enough. Good luck!
Question: If you make and refrigerate the shrimp balls a day ahead of time, do you have to let them come to room temperature before deep frying them? Thanks for all the great recipes!
+Sergio P Nope, they can be fried cold :)
Sergio P 😸😸😸😸😸❤❤❤❤❤❤❤💙💙💙💙💙💙💙💚💚💚💚💚💚💚💚💚💚💛💛💛💛💛💛💛💛💛💜💜💜💜💜💜💜💜💜💜💙💙💙💙💙💙💙💙💙💙💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💚💚💚💚💚
looks yummy!
your golden wok is very cute and in good size. Can I get it online? BTW, love your recipes. I have tried the steamed fish w/lime yesterday. It was delicious. Thanks.
Hi Pai! You look so delicious....I'm sorry, I meant to say your shrimp balls (and all your food) look delicious! (^_^)! You look great, your personality is so sweet and natural, and (last but certainly not least), your cooking/recipes are awesome! If the food network is smart, they'll give you your own show!!
Hello Pai,can I steam the shrimps very quickly before I chop them?
Just a thought 🙂
And good luck with the baby and a lot of healthy life ahead ❤
If you boil shrimp then doesn't work very good test in cake so no need to boil
It won’t form a shape if it’s been cooked before hand, I think.
Yummy!
Look so yummy
How you keep it ball? After I fry it and remove from the oil a bit later kinda deflated
น่ากินค่ะ
the best part of all your videos is seeing you
where can i buy this mortar and pestle from? please reply.
Thai market or most Asian markets will have mortar and pestles!
Great recipe!
Hi pai. What do you say at the start of every video and what does it mean ? I have started to say t too haha
She say sawasdee ka in thai language it means hello
@@thepatriots7544 omg thank you so much . I love your languege
Pailin, do you know how to make Lod Chong? I love that desert and I dont know how to make it. Can you show me? I appreciate it!
Do you have a fishcake recipe too? Love your videos! :)
Looks great :)
Well explained
Hi Pai, where can I buy that golden cute wok? Good size for cooking some egg rolls as well. I am from Seattle.
I really love your style. I tried some of your recipes, they're ALL good. Thanks
Hi there! I bought that wok from Thailand, you can probably find it online if you search for "brass wok".
PailinsKitchen Hi Pailin, which size is this ? I wanted to buy one and i am confused with 6 inches, 8 inches or 12 inches ... but i like the size u r using.
👍👍👍I like it thank you 👍👍
Yummmmmmiiii
You can use this same recipe but replace the shrimp with fish right?
Hi can we freeze them for later?
Hi where you buy your mortal from?
I'm curious. How would it taste like using green curry instead of red?
I'm sure it would taste delicious :)
Could you make this with razor clams?
Can I bake these shrimp cakes?
Can I make them with chicken and get the similar taste?
You could bake them, but they may not get as golden/crispy. I've never done it with chicken, but I'm sure it'll taste fine. Might need a little extra fat though.
Pai,
This looks like I could make some tod mun plaa with this recipe. Would you change anything if you were making the plaa?
TIA, Will
Hi Will, Keep everything exactly the same for tod mun pla, except, of course, for the shrimp! And ditch the panko crust if you don't care for the pretty exterior and are going for the traditional look.Let me know how it goes!
can i substitute the breadcrumbs with cornstarch or rice flour?
Sure, but it won't have a crunchy crust.
crushed sesame seeds or crushed nuts probably works
can you please post the ingridient direct under the video. It's easier to prepare and see you while cooking :3
Linh Nguyễn you could write out her recipe or print it out
Yummy,,,,,,,,,,
In French supermarkets and whatever the brand considered; you will most likely find three types of coconut milk, the standard with 20% fat content, the light version (15% fat) and coconut cream (25% fat) which is richer. So whenever you use coconut milk and reduce its moisture content, I'm using coconut cream instead !
Does green curry paste work in this recipe??
yes it does!
ว้าาาา เสียใจจัง เจอแชแนลพี่ช้าไป ถ้าเจอตั้งแต่ตอนไปแลกเปลี่ยนซะก็ดีหรอก จะได้ทำอะไรแบบนี้ให้โฮสต์ทานบ้าง
ฝึกไว้ทำตอนไปเยี่ยมเขาก็ได้ค่ะ
Can you use corn syrup instead of sugar for the sauce?
I don't see why not, although I'm not sure about ratio so you'll have to play with it.
I just figured since I make Thai chili sauce using corn syrup.Oh and when are you making Loob Chup? ขอบคุณมาก :)
I can't find any of your ingredient in saudi
Can you make shrimp toast?