Asian-Style Shrimp Fritters

Ingredients

• 300 g Shrimp tails (peeled shrimp) (Thawed, well dried)
• 100 g All-purpose flour (Sift)
• 30 g Cornstarch (Maizena) (For extra lightness)
• 120 ml Ice water (Very cold for a light batter)
• 1 Egg (Beaten)
• 0.5 c. à café Salt (Adjust to taste)
• 0.25 c. à café White pepper (Ground)
• 1 L Frying oil (peanut or sunflower) (For frying at 180°C)
• 3 c. à soupe Soy sauce (Tamari or light soy)
• 1 c. à soupe Lime juice (Fresh)
• 1 c. à café Fresh ginger (Finely grated)
• 1 c. à soupe Fresh parsley (Chopped)
• 1 c. à café Lemon juice (Fresh)

Instructions

1. Thaw and dry the shrimp

   If the shrimp tails are frozen, place them in a colander and rinse under cold water for 5 minutes, then pat them dry carefully with paper towels.

   Time: PT10M

2. Prepare the batter

   In a large bowl, whisk together the flour, cornstarch, salt, and white pepper. Add the beaten egg then the ice water, whisking until you obtain a smooth, slightly fluid batter.

   Time: PT5M

3. Heat the oil

   Pour 2 cm of oil into the pot, heat to 180°C. Use a thermometer to check the temperature.

   Time: PT5M

   Temperature: 180°C

4. Fry the shrimp fritters

   Dip each shrimp in the batter, let excess drip off, then carefully place into the hot oil. Fry for 2‑3 minutes until golden and crispy. Remove with a slotted spoon and set on paper towels.

   Time: PT8M

   Temperature: 180°C

5. Drain the fritters

   Place the fried fritters on a plate lined with paper towels to remove excess oil.

   Time: PT2M

6. Prepare the lemon‑ginger sauce

   In a small bowl, combine the soy sauce, lime juice, grated ginger, chopped parsley, and lemon juice. Mix well.

   Time: PT2M

7. Serve

   Arrange the hot fritters on a serving platter and accompany with the lemon‑ginger sauce. Enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g