Vietnamese Shrimp and Crab Fritters with Chili-Lime

Name: Vietnamese Shrimp and Crab Fritters with Chili-Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
With machine running, drop garlic cloves through feed tube of processor and chop finely.
2
Add sea bass and next 8 ingredients and process just until blended.
3
Transfer to large bowl; stir in crabmeat, shrimp, cilantro and red bell pepper.
4
Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350F.
5
Working in batches, drop rounded tablespoonfuls of fritter mixture into hot oil.
6
Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes.
7
Using slotted spoon, transfer cooked fritters to paper-towel-lined plate; drain.
8
Arrange fritters on platter with lettuce leaves.
9
Serve with Chili-Lime Sauce.
10
*Available at Asian markets and in the Asian foods section of some supermarkets.

209

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 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, and more.

Yes, Vietnamese Shrimp and Crab Fritters with Chili-Lime 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!

Vietnamese Shrimp and Crab Fritters with Chili-Lime Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions