Shrimp Fritters With A Peanut and Coconut Sauce

Ingredients

• •1 pound shrimp
• •¼ teaspoon ginger
• •4 tablespoons onion
• •4 tablespoons pepper
• •2 tablespoons parsley
• •salt& pepper
• •1 egg
• •1 egg yolk
• •4 tablespoons bread crumbs
• •1 egg wash
• •flour
• •canola oil
• •1 teaspoon butter
• •½ teaspoon annatto seeds
• •1 teaspoon garlic
• •½ cup scallions
• •2 tablespoons cilantro
• •1 cup peanut butter
• •1½ cups coconut milk

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1In 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. 2Pass the mixture into a bowl and incorporate the egg, egg yolk, and bread crumbs.
3. 3Mix everything well with your hands.
4. 4Preheat 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.
5. 5Cook 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.
6. 6Serve with the peanut and coconut sauce.
7. 7Start 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.
8. 8On medium heat cook the garlic, scallions, and cilantro in the colored butter.
9. 9Add in the peanut butter and the coconut milk, and season with salt and pepper.
10. 10Cook the sauce until you reach a thick consistency.
11. 11Serve with the shrimp balls.