Asian Shrimp and Ginger Fritters with Sweet Chili Dipping Sauce

Ingredients

Shrimp and Ginger Fritters

• 1 lb uncooked medium shrimp, peeled and de-veined
• 2 1/2 cups coarse fresh breadcrumbs
• 1/2 cup coconut milk
• 2 1/2 tablespoons finely chopped ginger
• 1/2 cup cilantro leaf, chopped
• 1 egg
• 4 teaspoons fish sauce (nam pla)
• vegetable oil (for deep frying, preferably peanut oil)

Sweet Chili Dipping Sauce

• 1/4 cup rice wine vinegar
• 2 tablespoons fish sauce
• 1/4 cup hot water
• 2 tablespoons sugar
• 1 kaffir lime, juiced
• 1 teaspoon minced garlic
• 1 teaspoon finely chopped hot red chile (or 1 teaspoon sambal oelek)

Directions

1. 1

   Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set aside.

2. 2

   Place the shrimp meat, ginger, cilantro, egg and fish sauce into a food processor bowl, and pulse until the mixture is combined.

3. 3

   It is important not to over-mix or otherwise it will turn into a paste!

4. 4

   Add the breadcrumbs, which by now should have absorbed all the coconut milk, and pulse until just blended.

5. 5

   Heat the vegetable oil over high heat, or to 350 degrees F (180 C) in a deep-fryer.

6. 6

   Drop rounded tablespoons of the mixture into the hot oil, and cook until golden brown on all sides, about 2 minutes.

7. 7

   Do this in batches.

8. 8

   As the fritters cook, remove from the oil with a slotted spoon, drain on kitchen paper, and keep warm in a low oven.

9. 9

   Sweet Chili Dipping Sauce: Place all ingredients in a blender and whizz until blended and sugar is dissolved.

10. 10

    Serve in a small bowl (it yields 1 cup) to accompany the Asian Shrimp and Ginger Fritters.