Vietnamese Shrimp and Crab Fritters w/ Chili-Lime Sauce

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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 

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. Makes about 20 fritters.  Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce. (see recipe below)

*Available at Asian markets and in the Asian foods section of some supermarkets.

Chili-Lime Sauce
 5 tablespoons fresh lime juice
1/4 cup water
1/4 cup finely grated carrot
2 tablespoons fish sauce (nam pla)*
2 tablespoons sugar
2 teaspoons chili-garlic sauce*

Whisk lime juice, 1/4 cup water, carrot, fish sauce, sugar and chili-garlic sauce in medium bowl to blend.
*Available at Asian markets and in the Asian foods section of some supermarkets.   Makes about 1 cup.
Source:  Gourmet

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