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Categories:
shrimp cans crabmeat Red Curry egg green onions fresh coriander fresh lemongrass red Thai chile peanut oil chili lime juice water fish sauce sugar lime leaf red Thai chile
Viewed: 59 - Published at: 8 years agoIngredients
- 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
Method
- 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.
