Shrimp Fritters Wrapped in Lettuce and Herbs
adapted from the NY Times Magazine, September 16, 2007
Chopped raw shrimp are sticky, so no batter is needed — a little rice flour holds the fritter together.
10 ounces small shrimp, peeled and chopped (I used a pound of raw shrimp, which came to 13 ounces after shelling and cleaning)
¼ cup minced scallion
2 teaspoons minced ginger
1 dried red chili, ground with a mortar and pestle (or 1 tsp. chili-garlic sauce)
1 tablespoon fish sauce
2 teaspoons toasted sesame oil
½ teaspoon kosher salt
½ teaspoon sugar
2 teaspoons rice flour
Canola oil, for frying
12 cilantro sprigs
24 mint leaves
12 bibb lettuce leaves
2 limes, quartered.
1. In a bowl, combine the shrimp, scallion, ginger, chili, fish sauce, sesame oil, salt, sugar and rice flour.2. In a heavy saucepan, heat 2 inches of oil over medium-high heat. When the oil is hot, drop the shrimp in flattened golf-ball-size patties into the oil. Fry until golden on all sides, turning once, 1 to 2 minutes. Drain on paper towels. To serve, place a fritter, a cilantro sprig and two mint leaves on a lettuce leaf, sprinkle with lime juice, roll up and eat immediately.
Makes about 12 fritters.