What You Need to Know
The deep-frying process induces protein denaturation (60-80°C) followed by Maillard reactions (140-165°C) between fish amino acids and reducing sugars from coconut milk and aromatics, while starch gelatinization (60-75°C) provides structural integrity.
Creates a crisp exterior contrasting with moist interior, while encapsulating volatile aromatic compounds from curry paste that would otherwise dissipate during prolonged cooking.
Key Parameters
Temperature
170°C
160°C - 180°C
Time
3 minutes
2 minutes - 4 minutes
Equipment
Wok (high thermal mass)Slotted spoon (stainless steel)Wire rack (for drainage)
Steps
- 1.
Tod Mun Pla (Bangkok street food): Creates portable protein format with extended shelf stability
- 2.
Tod Mun Khao Pod (Central Thailand): Corn starch aids binding while sugars enhance browning
The Science
Primary Reaction
Maillard reaction