Coconut Shrimp Fritters With Asian Slaw - cooking recipe

Ingredients

1 1/2 cups rice flour
1 tsp ground turmeric
3/4 cup coconut milk
1 1/2 lbs medium shrimp, peeled, deveined and coarsely chopped
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp sugar
1 None fresh long red chili pepper, finely chopped
1 clove garlic, finely chopped
None None Vegetable oil, for deep-frying
1 head Boston lettuce, leaves separated
12 oz carrots, cut into matchsticks
7 oz daikon radish, cut into matchsticks
1 cup bean sprouts
1 cup firmly packed cilantro leaves
1 cup firmly packed mint leaves

Preparation

Place rice flour and turmeric in a large bowl. Whisk in coconut milk and 1/2 cup water to form a thick batter. Let stand for 15 mins. Stir in shrimp and season with salt.
Meanwhile, for the dipping sauce, combine lime juice, fish sauce, 2 tbsp water, sugar, chili pepper and garlic in a small bowl. Set aside.
Fill a large saucepan or deep-fryer 1/3 full with oil. Heat to 350\u00b0F (or until a cube of bread turns golden in 10 seconds). Cook 1/4 cup of the fritter mixture, in batches, for 3 mins or until crisp, golden and cooked through. Drain on paper towels.
Fill lettuce leaves with fritters, carrot, daikon, bean sprouts and herbs. Roll to enclose. Serve with dipping sauce.