INGREDIENTS
Dipping Sauce
1/3 cup fish sauce
1/3 cup fresh lime juice
2 TBSP. sugar
2 tsp. minced garlic
1 small habanero chile, cut in thin rings
For the Fritters
2 large eggs
1/3 cup cold seltzer or club soda
2 TBSP. fresh lime juice
3/4 cup flour
1/2 tsp. baking powder
1/tsp. salt
1 1/4 lbs. large shrimp, shelled and chopped
1/2 cup minced red onion
1/2 cup minced red bell pepper
1/4 cup chopped fresh cilantro
Peanut or vegetable oil for frying
DIRECTIONS
Dipping Sauce: Stir all of the ingredients together in a small bowl.
Let the sauce sit for at least 30 minutes.
Fritters: Whisk the eggs in a medium bowl.
Pour in the seltzer or club soda and lime juice; whisk until smooth. The mixture will foam up.
Add the flour, baking powder and salt and wisk until the batter is smooth.
Stir in the shrimp, onion, red pepper and cilantro.
Heat at least 3-inches of oil in a dutch oven pot to 350-degrees.
Set a rack over a baking sheet next to the stove.
When the oil is hot, drop a heaping TBSP. of batter. Do not crowd them because the temperature will drop too much and the fritters will be greasy.
Fry the fritters turning them with a slotted spoon, so they cook evenly until golden brown, about 3 minutes.
If the fritters break apart when you add them to the oil, add another TBSP. or two of flour to the batter.
Serve with a dipping sauce and some boston lettuce leaves for wrapping fritters.
Makes 24 fritters.
