Thai Seafood Fritters 3

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, cut it into small, bite-sized chunks. This ensures even cooking and a uniform 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. The batter should be thick enough to cling to the seafood pieces but not overly stiff.
3. Gently fold the prepared shrimp or fish into the batter, ensuring each piece is well coated. This step is crucial for achieving a crispy exterior while keeping the seafood moist inside.
4. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be deep enough to submerge the fritters halfway. Test the oil by dropping a small amount of batter into it; the batter should sizzle and rise to the surface immediately.
5. Carefully spoon the batter-coated seafood into the hot oil, forming small fritters. Avoid overcrowding the pan to maintain the oil temperature and ensure even cooking. Fry until the fritters are golden brown and crispy on the outside, which indicates they are cooked through.
6. Once cooked, remove the fritters from the oil using a slotted spoon and drain them on paper towels to remove excess oil. This step helps maintain their crispiness.
7. Finish the fritters by sprinkling them with fine sea salt to taste while they are still hot. This enhances the flavor and adds a final touch of seasoning.
8. Serve the Thai Seafood Fritters immediately with lemon wedges on the side for squeezing over. The citrus will brighten the flavors and provide a refreshing contrast to the rich, crispy fritters.