Vietnamese Shrimp And Crab Fritters With Chili Lime Sauce Recipes

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SPICY CRAB AND PRAWN FRITTERS WITH CHILLI LIME DIPPING SAUCE



Spicy Crab and Prawn Fritters With Chilli Lime Dipping Sauce image

This is from The Australian Women's Weekly Best Food collection. This is a good recipe for a finger food type party or get together.

Provided by Terese

Categories     Crab

Time 30m

Yield 30 fritters

Number Of Ingredients 16

650 g uncooked large shrimp (or 400g shelled uncooked prawns)
2 (170 g) cans crabmeat, drained
1 tablespoon red curry paste
1 egg
2 green onions, chopped coarsely
2 tablespoons coarsely chopped fresh coriander
2 tablespoons coarsely chopped fresh lemongrass
1 red Thai chile, seeded, chopped coarsely
2 tablespoons peanut oil
chili, lime dipping sauce
2 tablespoons lime juice
2 tablespoons water
2 teaspoons fish sauce
2 teaspoons sugar
1 kaffir lime leaf, shredded finely (or 1 tsp finely grated lime rind)
1 red Thai chile, seeded, chopped finely

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.

Nutrition Facts : Calories 37.4, Fat 1.4, SaturatedFat 0.2, Cholesterol 38.3, Sodium 251.4, Carbohydrate 0.8, Sugar 0.3, Protein 5.3

VIETNAMESE SHRIMP AND CRAB FRITTERS WITH CHILI-LIME SAUCE



Vietnamese Shrimp and Crab Fritters with Chili-Lime Sauce image

Categories     Fish     Ginger     Pepper     Shellfish     Appetizer     Fry     Halibut     Shrimp     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 20 fritters

Number Of Ingredients 17

2 garlic cloves
8 ounces skinless sea bass or halibut fillets, cut into 1/2-inch pieces
5 tablespoons fresh lime juice
1 egg white
1 tablespoon fish sauce (nam pla)*
1 tablespoon cornstarch
2 teaspoons minced peeled fresh ginger
1 teaspoon chili-garlic sauce*
1 teaspoon sugar
1/2 teaspoon oriental sesame oil
8 ounces crabmeat, drained
8 ounces cooked shrimp, chopped
1/4 cup chopped fresh cilantro
1/4 cup finely chopped red bell pepper
Vegetable oil (for frying)
Butter lettuce leaves
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.

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