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Wednesday, May 20, 2009

Shrimp Fritters with Cucumber and Pineapple Salad

Global Cuisine > Chinese > Shrimp Fritters with Cucumber and Pineapple Salad
138 of 177 < prev next >

Preparation time : 20 minutes
Cooking time : 30 minutes

Serves 4

Ingredients :

For the cucumber pineapple salad:
2 tablespoons rice vinegar
Pinch sea salt
1 tablespoon evaporated cane juice (or granulated sugar)
1 tablespoon grated fresh ginger
1 teaspoon finely minced fresh lemongrass
1 cup (diced pineapple)
1 cup (peeled and diced cucumber)
1/4 cup diced red onions
1/2 cup lightly packed chopped scallions
2 teaspoons water
tablespoon plus 1 teaspoon low-sodium tamari sauce
1/4 teaspoon crushed red-pepper flakes
2 large eggs (beaten)
1 pound well-drained raw shrimp (peeled and deveined, tails removed)
3/4 cup whole wheat flour
1/2 teaspoon baking powder

Method :

1. Whisk together the rice vinegar, salt, cane juice or sugar, ginger, and lemongrass in a medium-size bowl. Add the pineapple, cucumber, and onions, and toss until everything is well combined. Set the bowl aside.

2. In a large bowl, whisk together the scallions, water, tamari, red-pepper flakes, and eggs.

3. Cut the shrimp into thirds and stir it into the egg mixture.

4. Combine the flour and baking powder in a small bowl. Slowly pour the flour mixture into the shrimp mixture, stirring constantly, until the mixture reaches the consistency of thick pancake batter.

5. Over medium heat, warm a large sauté pan and lightly spray it with canola oil. Using a 1/3-cup measure for each fritter, pour the batter into the pan. Sauté the fritters for 3 to 5 minutes on each side, or until golden brown and crispy, or until the shrimp is cooked through.

6. For each serving of 2 fritters, put a half cup of cucumber pineapple salad on the side.

7. Ready for serve.

Global Cuisine > Chinese > Shrimp Fritters with Cucumber and Pineapple Salad
138 of 177 < prev next >


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