Thai Moon Shrimp Pancakes are a popular seafood snack known for their crispy outside and juicy filling. This dish combines fresh shrimp, tender squid, and smooth fish paste, then wraps the mixture in thin pastry sheets and cooks it until golden.

Served with a sweet Thai-style dipping sauce, each bite balances seafood flavor with a crisp texture.

Making this dish at home is easier than we may think. With simple preparation and careful cooking, we can create a seafood snack that suits family meals, weekend gatherings, or a relaxing afternoon treat.

Ingredients

The filling is made from three kinds of seafood, seasoned simply with garlic, salt, and pepper. For the seafood filling:

- Fish paste: 500 grams

- Fresh shrimp: 20 pieces (about 250 grams)

- Fresh squid: 2 small pieces (about 250 grams)

- Garlic: 6 cloves

- Salt: 1 teaspoon

- Ground pepper: 1 teaspoon

- Cooking oil: 40 grams

For wrapping, frying, and serving:

- Thin pastry sheets: 4 to 6 pieces

- Cooking oil: a small amount for the pan

- Thai-style sweet dipping sauce: about 100 grams

This makes about three medium-sized pancakes, enough for 3 people. Preparation takes about 30 minutes and cooking about 20 minutes, plus 30 minutes to chill the filling.

Step 1: Prepare the Seafood

Fresh shrimp and squid give the filling a naturally sweet taste, and careful preparation gives the pancakes a better texture. Start with the seafood:

1. Peel the shrimp and remove the dark line from the back.

2. Rinse the shrimp with clean water and dry them with kitchen paper.

3. Cut the shrimp into small pieces, keeping some small chunks for a richer texture.

4. Clean the squid and cut it into small cubes.

5. Peel the garlic and finely chop all 6 cloves.

Step 2: Mix the Filling

The filling is mixed first so it has time to firm up in the refrigerator:

1. Put the fish paste, chopped shrimp, squid cubes, chopped garlic, 40 grams of cooking oil, salt, and pepper in a large mixing bowl.

2. Mix with a spoon or clean hands until evenly combined and slightly sticky.

3. Gently lift the mixture and press it back into the bowl several times.

4. Cover the bowl and refrigerate for 30 minutes.

Lifting and pressing gives the filling a softer, springier texture and makes it more compact. Chilling firms it up so it spreads more easily onto the pastry sheets.

Step 3: Shape the Shrimp Pancakes

Each pancake uses two pastry sheets. A thin, even layer of filling keeps it crispy and lets every part cook at the same speed:

1. Lay one pastry sheet flat on a clean surface.

2. Add 150 to 170 grams of filling to the center.

3. Spread it about 0.5 centimeters thick with the back of a spoon.

4. Leave a little filling near the edge to help seal the sheets.

5. Cover with a second sheet and press the edges gently.

6. Repeat until the filling is used.

Step 4: Cook Until Crispy

Instead of deep-frying in a large amount of oil, the pancakes cook in a frying pan:

1. Heat a frying pan over low heat.

2. Add a small amount of cooking oil and spread it evenly.

3. Carefully place a shrimp pancake in the pan.

4. Cook for about 4 to 5 minutes on each side.

5. When both sides are golden, raise the heat slightly for about 30 seconds to make the outside extra crisp.

Starting on low heat lets the filling cook through evenly before the pastry turns too dark, while the short burst of higher heat keeps it crunchy.

Step 5: Cut and Serve

When the shrimp pancakes are ready:

1. Remove them from the pan.

2. Place them on kitchen paper for a short time to absorb extra oil.

3. Cut them into small pieces or triangles.

4. Arrange them on a plate.

5. Serve with Thai-style sweet dipping sauce.

Enjoy Homemade Thai Flavor

The pastry is crispiest straight from the pan, so cut and serve the pancakes while they are still hot.

Lykkers, have you tried making seafood snacks at home before? We hope this recipe inspires you to make your own Thai-style shrimp pancakes for family and friends.