Asian Shrimp and Ginger Fritters with Sweet Chili Dipping Sauce
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
15-20 fritters
ingredients
-
Shrimp and Ginger Fritters
- 1 lb uncooked medium shrimp, peeled and de-veined
- 2 1⁄2 cups coarse fresh breadcrumbs
- 1⁄2 cup coconut milk
- 2 1⁄2 tablespoons finely chopped ginger
- 1⁄2 cup cilantro leaf, chopped
- 1 egg
- 4 teaspoons fish sauce (nam pla)
- vegetable oil (for deep frying, preferably peanut oil)
-
Sweet Chili Dipping Sauce
- 1⁄4 cup rice wine vinegar
- 2 tablespoons fish sauce
- 1⁄4 cup hot water
- 2 tablespoons sugar
- 1 kaffir lime, juiced
- 1 teaspoon minced garlic
- 1 teaspoon finely chopped hot red chile (or 1 teaspoon sambal oelek)
directions
- Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set aside.
- Place the shrimp meat, ginger, cilantro, egg and fish sauce into a food processor bowl, and pulse until the mixture is combined.
- It is important not to over-mix or otherwise it will turn into a paste!
- Add the breadcrumbs, which by now should have absorbed all the coconut milk, and pulse until just blended.
- Heat the vegetable oil over high heat, or to 350 degrees F (180 C) in a deep-fryer.
- Drop rounded tablespoons of the mixture into the hot oil, and cook until golden brown on all sides, about 2 minutes.
- Do this in batches.
- As the fritters cook, remove from the oil with a slotted spoon, drain on kitchen paper, and keep warm in a low oven.
- Sweet Chili Dipping Sauce: Place all ingredients in a blender and whizz until blended and sugar is dissolved.
- Serve in a small bowl (it yields 1 cup) to accompany the Asian Shrimp and Ginger Fritters.
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Reviews
RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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