Vietnamese Shrimp And Crab Fritters With Chili Lime Sauce Recipes

VIETNAMESE-STYLE CRISPY SHRIMP CAKES

Steps:

• In the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoons sugar and salt. Pulse until mixture forms a coarse paste.
• In a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.
• Heat oil in a large skillet over medium-high heat. Wet hands to keep shrimp paste from sticking. Form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty. Dust patty with cornstarch. Repeat with remaining batter. Fry patties in batches until golden brown, 2 to 3 minutes per side. Serve over rice noodles, if desired, drizzled with fish sauce mixture and strewn with cilantro.

VIETNAMESE SHRIMP AND CRAB FRITTERS WITH CHILI-LIME SAUCE

Steps:

• 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.
• 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.
• Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce.
• *Available at Asian markets and in the Asian foods section of some supermarkets.

SPICY CRAB AND PRAWN FRITTERS WITH CHILLI LIME DIPPING SAUCE

Steps:

• Shell and devein prawns, blend or process with crab, paste, egg, onion, herbs and chill until just combined.
• Using hands, shape level tablespoons of mixture into fritter shapes.
• Heat oil in a large frying pan, cook fritters, in batches, until golden brown and cooked through, drain on absorbent paper.
• Serve fritters with chili lime dipping sauce.

ASIAN SHRIMP AND GINGER FRITTERS WITH SWEET CHILI DIPPING SAUCE

Steps:

• Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set aside.
• Place the shrimp meat, ginger, cilantro, egg and fish sauce into a food processor bowl, and pulse until the mixture is combined.
• It is important not to over-mix or otherwise it will turn into a paste!
• Add the breadcrumbs, which by now should have absorbed all the coconut milk, and pulse until just blended.
• Heat the vegetable oil over high heat, or to 350 degrees F (180 C) in a deep-fryer.
• Drop rounded tablespoons of the mixture into the hot oil, and cook until golden brown on all sides, about 2 minutes.
• Do this in batches.
• As the fritters cook, remove from the oil with a slotted spoon, drain on kitchen paper, and keep warm in a low oven.
• Sweet Chili Dipping Sauce: Place all ingredients in a blender and whizz until blended and sugar is dissolved.
• Serve in a small bowl (it yields 1 cup) to accompany the Asian Shrimp and Ginger Fritters.

CRUNCHY CHILI LIME SHRIMP

Steps:

• Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

CRAB FRITTERS WITH SPICY LIME SAUCE

Steps:

• Make sauce:
• Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors.
• Make fritters:
• Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours.
• Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve.
• Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels.
• Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.