Shrimp Fritters with Soy Dipping Sauce
- Shrimp Fritters:
- 1/2 pound peeled and deveined shrimp
- 1 8 ounce can water chestnuts, drained
- 1 3.5-ounce box shiitake mushrooms, stemmed (halved if large)
- 3 scallions, trimmed and roughly chopped
- 2-inch piece ginger, peeled and roughly chopped
- 1 clove garlic
- 1/4 cup chopped cilantro
- 1/3 cup all-purpose flour
- 1 teaspoon soy sauce
- 1/4 cup grapeseed oil, for frying
- Soy Dipping Sauce:
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 scallion, thinly sliced
- Place the shrimp, water chestnuts, mushrooms, scallions, ginger, garlic and cilantro in a food processor. Process until finely ground for about 3 minutes on high speed. Transfer mixture to a mixing bowl; stir in the flour and soy sauce.
- Stir together all of the dipping sauce ingredients.
- Heat oil a heavy bottomed skillet over medium-high heat. Scoop fritter batter by a quarter-cupful. Fry fritters, 2 to 3 at a time, until deep golden and crispy, about 2 to 3 minutes per side. Transfer to a paper towel lined plate; repeat with remaining batter.
- Serve immediately with dipping sauce on the side.
Cutting back on your sodium intake? Feel free to swap low-sodium soy sauce for the regular soy sauce. If you are following a gluten-free diet, look for Tamari in the grocery store. It is gluten-free soy sauce!
What others are saying
Chaz Norwood says:
These were really good. I used tamari instead of soy sauce, just a presence of flavor. Can’t wait to make these again, they’re perfect with fried rice.
Sam Dalton says:
These were crispy and delicious. I made a double batch and served them at my house party. The ginger, garlic, and cilantro flavors were incredible together. I will probably make these again at my next get together.
Laura Griffin says:
These were very good shrimp fritters! Love the use of grapeseed oil for frying. Nice switch from vegetable oil. Perfect for dipping in soy sauce. Reminds me of an appetizer I wonder order at a restaurant!