Shrimp Fritters With Serrano-Coriander Vinegar - cooking recipe

Ingredients

CHILE VINEGAR:
1/2 cup unseasoned rice vinegar 2 tablespoons chopped seeded serrano chiles (about 5) 1 teaspoon whole coriander seeds, coarsely cracked
FRITTERS:
18 uncooked large shrimp, peeled, deveined 1 large garlic clove, minced 1 cup all purpose flour, divided
1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup dry white wine
1 large egg yolk 1/2 cup chopped fresh cilantro 2 large egg whites
vegetable oil (for deep-frying)

Preparation

FOR VINEGAR: Mix vinegar, chiles, and coriander in small bowl. Season with salt. Cover and let stand at least 1 hour.

FOR FRITTERS: Mix shrimp, garlic, and 1 tablespoon chile vinegar in bowl. Marinate at least 30 minutes and up to 1 hour.

Place 1/2 cup flour, salt, and baking powder in another bowl. Whisk in wine, egg yolk, and cilantro. Beat egg whites until stiff but not dry; fold into batter.

Pour enough oil into large saucepan to reach depth of 1-1/2 inches. Attach clip-on thermometer; heat oil to 365 F. Place 1/2 cup flour in small bowl.
Working in batches, dip shrimp in flour, then batter. Fry until shrimp are just opaque in center and batter is golden, about 4 minutes. Using slotted spoon, transfer fritters to paper towels. Serve shrimp with remaining chile vinegar.