Shrimp Fritters Wrapped in Lettuce and Herbs
Published September 15, 2007
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
10 ounces small shrimp, peeled and chopped
¼ cup thinly sliced scallion
2 teaspoons minced ginger
1 dried red chili, ground with a mortar and pestle
1 tablespoon fish sauce
2 teaspoons toasted sesame oil
½ teaspoon kosher salt
½ teaspoon sugar
2 teaspoons rice flour
Canola oil, for frying
12 cilantro sprigs
24 mint leaves
12 bibb lettuce leaves
2 limes, quartered
Nutritional analysis per serving
2 grams carbs; 38 milligrams cholesterol; 100 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 148 milligrams sodium; 5 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, combine the shrimp, scallion, ginger, chili, fish sauce, sesame oil, salt, sugar and rice flour.
- Step 2
In a heavy saucepan, heat 2 inches of oil over medium-high heat. When the oil is hot, drop the shrimp in flattened golf-ball-size patties into the oil. Fry until golden on all sides, turning once, 1 to 2 minutes. Drain on paper towels. To serve, place a fritter, a cilantro sprig and two mint leaves on a lettuce leaf, sprinkle with lime juice, roll up and eat immediately.
Private Notes
Comments
Easy and delicious. Will be on the summer repeat menu. Plan to do an Old Bay shrimp burger twist next time around per comments.
These are really fantastic and very easy. I used a good ground Cole powder and added a little Old Bay Seasoning. Try them!
Awesome flavor!