Shrimp Fritters With A Peanut and Coconut Sauce


1 pound Raw Shrimp, devein and cleaned
1/4 teaspoon Ginger, Grated/Minced
4 tablespoons Red Onion (a quarter onion), rough chop
4 tablespoons Jarred Red Pepper, rough chop
2 tablespoons Parsley, rough chop
Salt& Pepper, to taste
1 Egg
4 tablespoons Bread Crumbs
1 Egg Wash (egg with a bit of water)
Flour (for dredging)
Canola Oil (for frying)
For Sauce:
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


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.
Pass the mixture into a bowl and incorporate the egg, egg yolk, and bread crumbs. Mix everything well with your hands.
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.
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.
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.
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.
Cook the sauce until you reach a thick consistency. Serve with the shrimp balls.




An Ecuadorian appetizer/snack for any occasion.




Thursday, February 10, 2011 - 6:18am

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