Asian Shrimp And Ginger Fritters With Sweet Chili Dipping Sauce - cooking recipe

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)

Preparation

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.