Vietnamese Shrimp And Crab Fritters With Chili-Lime Sauce

By á-170456

Ingredients

• 2 garlic cloves
• 8 ounces skinless sea bass or halibut fillets cut 1/2" pieces
• 5 tablespoons fresh lime juice
• 1 egg white
• 1 tablespoon fish sauce (nam pla) see * Note
• 1 tablespoon cornstarch
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon chili-garlic sauce see * Note
• 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 (see recipe)

Details

Servings 20

Preparation

Step 1

* Note: Available at Asian markets and in the Asian foods section of some supermarkets.

With machine running, drop garlic cloves through feed tube of processor and chop finely. Add sea bass and next 8 ingredients and process just until blended. Transfer to large bowl; stir in crabmeat, shrimp, cilantro and red bell pepper.

Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350 degrees. Working in batches, drop rounded tablespoonfuls of fritter mixture into hot oil. Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes. Using slotted spoon, transfer cooked fritters to paper-towel-lined plate; drain.

Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce.

This recipe yields about 20 fritters.