Serves 6
45 min
Thai Basil Shrimp Fritters
Recipe GLPRde9c447d9be7bd
Crispy Thai-inspired fritters loaded with tender shrimp, fragrant basil, and aromatic spices. These golden-brown patties are pan-fried until cooked through and served as a delightful main course or appetizer. The savory batter combines fish sauce, soy sauce, and fresh ginger for authentic Southeast Asian flavor.
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Ingredients
1 pound Fresh shrimp, peeled, deveined, and finely chopped
2 tablespoons Fish sauce
2 tablespoons Soy sauce
1½ tablespoons Sugar
½ teaspoon Fresh ginger, finely grated
½ teaspoon Red pepper flakes
2 tablespoons Butter
1½ tablespoons Garlic, finely minced
3 Eggs, beaten
1½ cups Milk
2 teaspoons Baking powder
3½ cups All-purpose flour
¼ cup Fresh basil, finely chopped
Oil for frying
Directions
In a medium bowl, combine the chopped shrimp with fish sauce, soy sauce, sugar, grated ginger, and red pepper flakes. Mix well and let sit for 5 minutes to infuse the flavors.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp mixture and cook for 3–4 minutes, stirring occasionally, until the shrimp is no longer translucent and has turned pink.
Transfer the cooked shrimp mixture to a bowl and let it cool for a few minutes. Then stir in the fresh basil.
In a large mixing bowl, whisk together the beaten eggs and milk until well combined.
In another bowl, combine the flour and baking powder. Add the flour mixture to the egg-milk mixture, stirring until a thick batter forms. Be careful not to overmix.
Fold the cooled shrimp mixture into the batter until evenly distributed throughout.
Heat oil for frying in a large skillet or shallow pan over medium-high heat until it shimmers.
Drop spoonfuls of the shrimp batter into the hot oil and flatten slightly with the back of the spoon. Fry in batches without crowding the pan.
Cook each fritter for 3–4 minutes on the first side until golden brown and the internal temperature reaches 160°F when measured with an instant-read thermometer in the thickest part. Flip carefully and cook the other side for another 3–4 minutes until golden and cooked through.
Transfer the finished fritters to a paper towel-lined plate to drain excess oil. Serve warm as a main course or appetizer.
