Asian-Style Shrimp Fritters
Asian-Style Shrimp Fritters is a easy Franco-Asian recipe that serves 4. 250 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 19 min | Cook: 13 min | Total: 47 min
Cost: $12.70 total, $3.17 per serving
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
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
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
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
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
Drain the fritters
Place the fried fritters on a plate lined with paper towels to remove excess oil.
Time: PT2M
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
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
Dietary info: Pescetarian, Dairy-free, low-carb, low-calorie
Allergens: Shellfish, Gluten, Egg, Soy
Ingredient Substitutions
- Instead of Shrimp tails (peeled shrimp): Peeled shrimp
- Instead of All-purpose flour: Rice flour (gluten‑free)
- Instead of Cornstarch (Maizena): Potato starch
- Instead of Egg: Egg white
- Instead of Salt: Sea salt
- Instead of White pepper: Black pepper
- Instead of Frying oil (peanut or sunflower): Canola oil
- Instead of Soy sauce: Tamari sauce (gluten‑free)
- Instead of Lime juice: Rice vinegar
- Instead of Fresh ginger: Ground ginger (½ tsp)
- Instead of Fresh parsley: Fresh cilantro
- Instead of Lemon juice: Apple cider vinegar
Equipment Needed
- Large mixing bowl
- Whisk or fork
- Pot or deep fryer
- Cooking thermometer
- Slotted spoon (spatula)
- Plate lined with paper towels
- Small bowl for the sauce
- Fine grater (optional)
- Knife and cutting board
Critical Steps — Do Not Skip
- Thaw and dry the shrimp
- Heat the oil to 180°C
- Fry the shrimp fritters
Chef Tips from the Video
- Use medium-sized shrimp for even cooking.
- Add a pinch of Espelette pepper to the batter for a mild heat.
Troubleshooting
The fritters are too greasy
Make sure the oil is at 180°C; if it’s too low, the fritters will absorb more oil.
The batter does not stick to the shrimp
Dry the shrimp thoroughly and let the batter rest for 5 minutes before use.
The sauce is too salty
Add a bit more lime juice or water to balance.
Storage
Refrigerator: Store the fritters in an airtight container for up to 2 days, reheat in the oven at 180°C for 5 minutes.
Freezer: After cooling, place the fritters in a freezer bag; keep for up to 1 month. Reheat directly in the oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The batter can be prepared 30 minutes ahead and kept in the refrigerator.
- The sauce keeps for 2 days refrigerated; cover it with plastic wrap.
Last updated: August 24, 2026
