Crispy Shrimp Egg Fritters

 

1 lb (500 g) fresh shrimp, peeled and deveined

1 teaspoon salt

1 tablespoon cornstarch

1 tablespoon chopped coriander leaves (cilantro)

1 green onion (scallion), thinly sliced

5 eggs

2 tablespoons oil

1 sprig coriander leaves

(cilantro), to garnish

 

Seasoning

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon pepper

1 teaspoon cornstarch

1 teaspoon sesame oil

 

1 To clean the shrimp, rub the salt and cornstarch into the shrimp, then rinse under a running tap until the water runs clear. Pat dry and cut into small pieces.

2 Mix the Seasoning ingredients and add half to the shrimp in a bowl and stir together with the chopped fresh coriander leaves and green onions.

3 Break the eggs into a mixing bowl and whisk in the remaining Seasoning ingredients. Add the shrimp and stir until evenly mixed.

4 Heat a wok or skillet, add the oil and shallow fry tablespoons of the omelet mixture until both sides are golden brown. Remove the patties and keep them warm while cooking the rest of the mixture .

5 Garnish with the extra fresh coriander leaves and serve with plain rice.

 

Serves 2–4

Preparation time: 20 mins

Cooking time: 20 mins