Vietnamese Shrimp and Crab Fritters with Chili-Lime Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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I'm hoping to get the recipe for a terrific appetizer I tried at Hamiltons' at First & Main in Charlottesville, Virginia, says Sue Carter of Murieta, California. The seafood fritters came with lettuce leaves (to wrap around the fritters) and a spicy sauce. Ingredients:
2 garlic cloves |
8 ounces skinless sea bass or halibut fillets, cut into 1/2-inch pieces |
5 tablespoons fresh lime juice |
1 egg white |
1 tablespoon fish sauce (nam pla) |
1 tablespoon cornstarch |
2 teaspoons minced peeled fresh ginger |
1 teaspoon chili-garlic sauce |
1 teaspoon sugar |
1/2 teaspoon oriental sesame oil |
8 ounces crabmeat, drained |
8 ounces cooked shrimp, chopped |
1/4 cup chopped fresh cilantro |
1/4 cup finely chopped red bell pepper |
vegetable oil (for frying) |
butter lettuce leaves |
chili-lime sauce |
Directions:
1. With machine running, drop garlic cloves through feed tube of processor and chop finely. Add sea bass and next 8 ingredients and process just until blended. Transfer to large bowl; stir in crabmeat, shrimp, cilantro and red bell pepper.
2. Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350°F. Working in batches, drop rounded tablespoonfuls of fritter mixture into hot oil. Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes. Using slotted spoon, transfer cooked fritters to paper-towel-lined plate; drain.
3. Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce.
4. *Available at Asian markets and in the Asian foods section of some supermarkets.
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