Posted in Recipes

Shrimp Bites

Shrimp Bites 1

Recently, our local supermarket has been carrying some very nice cocktail sized shrimp and, since they don’t appear that often, I have bought quite a few packages and have been using them in different ways. I opened one pack to make scrambled eggs with shrimp and, since I didn’t need the whole package, I put together the little fritters you see above. They are somewhere half-way between an Indian Pakora and Japanese Kakiage, and, for this recipe, I kept everything very simple and clean… the only seasoning in the fritters is a dash of salt and the batter is made very light with egg-white rather than whole egg…

Shrimp Bites 2

I mixed a half-cup of the tasty little shrimp with one chopped green onion stem, two egg whites, two tablespoons of cornstarch and a small pinch of salt. To make a cohesive mix, a little more flour was needed (this will depend on the amount of egg white used), and, here, I used almost a tablespoon…

 

Shrimp Bites 3

Cooking the ‘bites’ is no more difficult than scooping up a generous spoonful of the batter mix and drop it into hot oil. Once each fritter is nicely golden, you can drain them on paper towel and then serve while still hot and crispy on the outside.

I initially made a ‘spicy aioli’ to go as a dipping sauce here but I found it was a bit much for these delicate fritters…. A little dish of soy sauce made a much nicer accompaniment and it struck me, after all the fritters were gone, that a Japanese style Ponzu sauce would be terrific…

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