Thai Seafood Fritters 2

Ingredients

• 400 gshrimp or white fish
• 100 gflour
• 1egg
• for fryingoil
• lemon — to serve
• to tastefine sea salt

Method

1. Begin by preparing the seafood. If using shrimp, peel and devein them, then chop into small pieces. If using white fish, ensure it's boneless and cut into small chunks. This will ensure even cooking and a consistent texture in the fritters.
2. In a mixing bowl, combine 100 g of flour and 1 egg. Whisk together until smooth, creating a batter that will coat the seafood evenly. The batter should be thick enough to cling to the seafood but not too thick that it becomes doughy.
3. Add the chopped seafood to the batter, stirring gently to ensure each piece is well-coated. This step ensures that the seafood is evenly distributed throughout the batter, providing a balanced flavor in each fritter.
4. Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should be deep enough to submerge the fritters halfway. Test the oil's readiness by dropping a small amount of batter into it; it should sizzle and rise to the surface quickly.
5. Using a spoon, carefully drop spoonfuls of the seafood batter into the hot oil. Fry the fritters in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters.
6. Cook the fritters until they are golden brown and crispy on the outside, about 3-4 minutes per side. The fritters should be firm to the touch and the seafood inside should be opaque and cooked through.
7. Remove the fritters from the oil with a slotted spoon and drain on paper towels to remove excess oil. This step helps maintain their crispiness.
8. Finish the fritters with a sprinkle of fine sea salt to taste. Serve immediately with lemon wedges on the side for squeezing over, which adds a fresh, tangy contrast to the rich, savory fritters.