Delicious shrimp fritters, hot and spicy, ready in no time, a glass of fresh white wine or rosé and it’s happy hour already….
These shrimp fritters are better served lukewarm, still very good served cold too. I would advise to eat them within 5 hours.
You can serve these fritter as an appetizer, like I did here, or as a dish. This recipe makes for an appetizer for 6 servings.
1 long red pepper
1 tbsp. coriander minced
7 oz. (200 g.) shelled small shrimps
1 cup (130 g) flour
1 1/2 tsp baking powder
3/4 to 1 cup cold water
Cut the red pepper in half lengthwise, remove the seeds and mince finely
Mince scallion up to some of the green part
Into the bowl of your processor, chop about 2/3 of the shrimps
Mince the rest of shrimps
Add all the ingredients together with the coriander into a bowl and mix thoroughly
Into another bowl, add flour and baking powder, mix
Add water slowly, up until the batter becomes homogenous, but on the thick side, (not as liquid as a crepe batter). You may not need all the water
Add the shrimp mixture, stir, add salt and pepper to your taste
Heat your frying oil to 350°F (180°C)
Spoon the batter into the frying oil, don’t put too many fritters at a time and turn them over time to time. Count one teaspoon for a bitesize fritter (as in the picture) if you serve them as an appetizer, or 1 tbsp. (two bites)
The fritters are ready when they are on the dark side of golden
Set aside on a kitchen paper
Serve lukewarm (if possible) with your choice of dipping sauce, my favourite, Sweet chili Sauce, or a spiced mayo
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