Shrimp Fritters With A Peanut And Coconut Sauce

Name: Shrimp Fritters With A Peanut And Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound shrimp devein and cleaned; 1/4 teaspoon ginger Grated/Minced; 4 tablespoons red onion a quarter onion, rough chop; 4 tablespoons red pepper Jarred, rough chop; 2 tablespoons parsley rough chop; 1 egg; 1 egg yolk; 4 tablespoons bread crumbs; 1 Egg wash egg with a bit of water; flour for dredging; canola oil for frying; 1 teaspoon butter; 1/2 teaspoon annatto seeds; 1 teaspoon garlic Minced or 1 Garlic Paste; 1/2 cup scallions chopped; 2 tablespoons cilantro chopped/minced; 1 cup peanut butter; 1 1/2 cups coconut milk; salt; pepper

Servings: persons

1 pound shrimp devein and cleaned
1/4 teaspoon ginger Grated/Minced
4 tablespoons red onion a quarter onion, rough chop
4 tablespoons red pepper Jarred, rough chop
2 tablespoons parsley rough chop
1 egg
1 egg yolk
4 tablespoons bread crumbs
1 Egg wash egg with a bit of water
flour for dredging
canola oil for frying
1 teaspoon butter
1/2 teaspoon annatto seeds
1 teaspoon garlic Minced or 1 Garlic Paste
1/2 cup scallions chopped
2 tablespoons cilantro chopped/minced
1 cup peanut butter
1 1/2 cups coconut milk
salt
pepper

1
In a food processor put in the raw shrimp and pulse till smooth. Then add in the salt, pepper, ginger, red onion, red pepper, and parsley. Pulse until smooth and well incorporated.
2
Pass the mixture into a bowl and incorporate the egg, egg yolk, and bread crumbs. Mix everything well with your hands.
3
Preheat the oil. Start by forming the balls in any size you want. Dredge in the flour, then dip in the egg wash, then back in the flour, and drop in the oil. Repeat until all of the mixture is used up.
4
Cook shrimp balls on medium heat and until they are golden brown, about 3-4 minutes. When cooked let the oil drain on a double lined paper towel plate. Serve with the peanut and coconut sauce.
5
Start by melting the butter with the annatto seeds until the butter reaches an orange/yellowish color. Pass through a sieve into a bowl. Then add back into the pan the colored butter. Discard the annatto seeds.
6
On medium heat cook the garlic, scallions, and cilantro in the colored butter. Add in the peanut butter and the coconut milk, and season with salt and pepper.
7
Cook the sauce until you reach a thick consistency. Serve with the shrimp balls.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 pound shrimp devein and cleaned, 1/4 teaspoon ginger Grated/Minced, 4 tablespoons red onion a quarter onion, rough chop, 4 tablespoons red pepper Jarred, rough chop, and more.

Yes, Shrimp Fritters With A Peanut And Coconut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!