Asian Shrimp and Ginger Fritters with Sweet Chili Dipping Sauce

Recipe by Daydream
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
  • Shrimp and Ginger Fritters
  • 1
    lb uncooked medium shrimp, peeled and de-veined
  • 2 12
    cups coarse fresh breadcrumbs
  • 12
  • 2 12
    tablespoons finely chopped ginger
  • 12
    cup cilantro leaf, chopped
  • 1
  • 4
    teaspoons fish sauce (nam pla)
  • vegetable oil (for deep frying, preferably peanut oil)
  • Sweet Chili Dipping Sauce
  • 14
    cup rice wine vinegar
  • 2
    tablespoons fish sauce
  • 14
  • 2
    tablespoons sugar
  • 1
    kaffir lime, juiced
  • 1
    teaspoon minced garlic
  • 1
    teaspoon finely chopped hot red chile (or 1 teaspoon sambal oelek)
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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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