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Shrimp Fritters With Scallions & Sriracha Mayo

Prawn Fritters With Sriracha Mayo

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 minutes
  • Yield: 3-4 1x
  • Category: Appetizer
  • Method: Fried
  • Cuisine: Asian

Description

These tasty prawn fritters with green onions and zucchini will disappear so fast, you won’t have a chance at seconds. Made with raw prawns or shrimp (I used frozen raw prawns), eggs and gluten-free flours, these pancake-like fritters are served with a super simple spicy mayo sauce on the side. This recipe is paleo, Whole30, grain-free.


Scale

Ingredients

4 green onions, diced (scallions, green and white parts, about 1/2 cup tightly packed)

1 teaspoon grated or diced ginger (about 3 thin slices)

1 garlic clove, finely diced or grated

1/2 green jalapeno chili (red could be used, go for mild heat)

225 g / 0.5 lb raw prawn or shrimp meat (or frozen and thawed out)

1/2 medium zucchini, grated

2 eggs

1/2 teaspoon sea salt

1 teaspoon fish sauce

A pinch of pepper

1/2 teaspoon gluten-free baking powder

1/4 cup coconut flour

1/4 cup cassava flour or tapioca flour 

Olive oil or coconut oil for cooking

For the sauce

2 tablespoons mayonnaise

1 tablespoon Sriracha or another hot sauce of choice

Optional garnishes: sesame seeds, extra green onions, radishes


Instructions

  • Combine diced green onions, ginger, garlic and chili in a mixin bowl and set aside.
  • Dice the raw prawns or shrimp into small pieces with a knife. Each shrimp into 4-5 pieces and transfer to the bowl.
  • Grate the zucchini, then squeeze in batches over a bowl or a sink to get rid of some excess juice. Return the flesh to the mixing bowl. You can discard the juice or use it to make my zucchini juice shots.
  • Add the eggs, season with salt, pepper and fish sauce and mix well.
  • Add the baking powder and flours and combine into a thick batter.
  • Heat a large skillet/frying pan over medium-high heat. Add 2-3 tablespoons of olive oil and once hot, add the batter as small pancakes to the pan (a heaped tablespoon or so per fritter). Flatten the tops with a spatula. Cook for 3 minutes each side and transfer to a plate.
  • Add a little more olive oil and repeat with the remaining mixture. You should get about 12 fritters.
  • In the meantime, mix the hot sauce and mayonnaise in a bowl and set aside. Prepare the garnishes if using.
  • Serve the fritters with the hot mayo sauce on the side.

Notes

Whole30/Paleo: Use compliant brand sauce insted of regular Sriracha, such as this.

Flour: If no allergies or not avoiding grains, you can use 2/3 cup regular flour instead of coconut flour and cassava flour.

Serving size varies on whether you’re making this as an appetizer or as part of the main.  I reckon 3 fritters per person as an appetizer and 4 fritters as part of the main meal. Nutrition breakdown is per fritter with a little saue so you can decide how many you want to have.

Keywords: Shrimp, Scallions, Japanese, Korean, Pancakes

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