Shrimp Fritters Wrapped in Lettuce and Herbs
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10ounces small shrimp, peeled and chopped
- ¼cup thinly sliced scallion
- 2teaspoons minced ginger
- 1dried red chili, ground with a mortar and pestle
- 1tablespoon fish sauce
- 2teaspoons toasted sesame oil
- ½teaspoon kosher salt
- ½teaspoon sugar
- 2teaspoons rice flour
- Canola oil, for frying
- 12cilantro sprigs
- 24mint leaves
- 12bibb lettuce leaves
- 2limes, quartered
Nutritional analysis per serving (12 servings)
100 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 148 milligrams sodium
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
Awesome flavor!
I'm so surprised there are no notes on this recipe. I've been making it for years, and it's fantastic.
I am with you there Julie. A firm favorite in my home.