Vietnamese Shrimp And Crab Fritters With Chili Lime Sauce Recipes

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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.

ASIAN SHRIMP AND GINGER FRITTERS WITH SWEET CHILI DIPPING SAUCE



Asian Shrimp and Ginger Fritters with Sweet Chili Dipping Sauce image

These tasty morsels are always popular as an appetizer and team well with the sweet chili dipping sauce. Add more chilies to the sauce if you like it hot! You can obtain fish sauce (and also a sweet chili dipping sauce, if you prefer not to make your own) in an Asian food store. The fritters can also be served with my Thai Sweet Chili Sauce, posted separately.

Provided by Daydream

Categories     Asian

Time 30m

Yield 15-20 fritters

Number Of Ingredients 15

1 lb uncooked medium shrimp, peeled and de-veined
2 1/2 cups coarse fresh breadcrumbs
1/2 cup coconut milk
2 1/2 tablespoons finely chopped ginger
1/2 cup cilantro leaf, chopped
1 egg
4 teaspoons fish sauce (nam pla)
vegetable oil (for deep frying, preferably peanut oil)
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 kaffir lime, juiced
1 teaspoon minced garlic
1 teaspoon finely chopped hot red chile (or 1 teaspoon sambal oelek)

Steps:

  • Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set aside.
  • Place the shrimp meat, ginger, cilantro, egg and fish sauce into a food processor bowl, and pulse until the mixture is combined.
  • It is important not to over-mix or otherwise it will turn into a paste!
  • Add the breadcrumbs, which by now should have absorbed all the coconut milk, and pulse until just blended.
  • Heat the vegetable oil over high heat, or to 350 degrees F (180 C) in a deep-fryer.
  • Drop rounded tablespoons of the mixture into the hot oil, and cook until golden brown on all sides, about 2 minutes.
  • Do this in batches.
  • As the fritters cook, remove from the oil with a slotted spoon, drain on kitchen paper, and keep warm in a low oven.
  • Sweet Chili Dipping Sauce: Place all ingredients in a blender and whizz until blended and sugar is dissolved.
  • Serve in a small bowl (it yields 1 cup) to accompany the Asian Shrimp and Ginger Fritters.

VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE



Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce image

Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!

Provided by LifeIsGood

Categories     Vietnamese

Time 1h30m

Yield 20 rolls

Number Of Ingredients 23

3 ounces vietnamese cellophane noodles, cooked according to pkg. directions
2 cups bean sprouts
2 carrots, thinly sliced
1 large beet, thinly sliced
1 fresh red chili pepper, cut into circles
1/4 cup fresh cilantro, chopped
3/4 cup salted peanuts, chopped
2 teaspoons sesame oil
1 lime, juice of
sea salt & freshly ground black pepper, to taste
1 teaspoon sugar
20 (8 inch) round rice paper sheets
20 cooked medium shrimp, tails off, halved lengthwise
40 mint leaves
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juice of
1 teaspoon garlic, minced
1 teaspoon sambal oelek (red chili paste)
2 tablespoons grated carrots
2 tablespoons grated daikon radishes

Steps:

  • Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
  • In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
  • One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
  • To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
  • Lay 2 pieces of shrimp on top, then tuck and roll it over again.
  • Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
  • To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
  • Serve the shrimp rolls with the sweet chili dipping sauce.

CRAB FRITTERS WITH SPICY LIME SAUCE



Crab Fritters with Spicy Lime Sauce image

Categories     Appetizer     Fry     Lime     Crab     Avocado     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

1/2 cup fresh lime juice
6 tablespoons fish sauce (nam pla)
1/4 cup pure maple syrup
3 jalapeño chillies, seeded, chopped
2 garlic cloves, chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon peel
8 ounces fresh crabmeat, drained
2 grapefruits
2 oranges
1 1/2 cupspanko (japanese breadcrumbs)
2 firm but ripe avocados, halved, pitted, peeled, sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives

Steps:

  • Make sauce:
  • Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors.
  • Make fritters:
  • Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours.
  • Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve.
  • Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels.
  • Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.

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

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