Asian Shrimp Fritters Recipe
Coriander Crème Fraiche & Lime
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Ingredients
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Shrimp Fritters
Coriander Crème Fraîche & Garnish
Method
Shrimp Fritters
- 1
Prep the shrimp and aromatics
Pat shrimp dry with paper towels. Finely chop the shrimp into small 3-4 mm pieces — you want texture but not paste. Place chopped shrimp in a medium bowl. Add sliced green onions, chopped cilantro, optional basil, grated ginger and minced garlic to the bowl and toss to combine.
- 2
Make the batter
In a separate large bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Stir in salt and white pepper. Add the egg and soy sauce, then slowly whisk in the cold club soda (or cold water) until just combined. The batter should be thick but pourable — if too thick, add up to 2 tbsp more cold water. Fold the shrimp and aromatics into the batter until evenly coated. Drizzle sesame oil over and gently mix.
- 3
Heat the oil
Pour neutral frying oil into a heavy skillet or frying pan to a depth of about 1/4 inch (roughly 1 cup for a 10-inch pan). Heat over medium-high until shimmering and a small drop of batter sizzles immediately and turns golden (about 350°F / 175°C if using a thermometer).
- 4
Fry the fritters
Using two spoons or a small 1-tablespoon scoop, drop heaping tablespoons of batter into the hot oil, spacing them 1–2 inches apart. Flatten slightly with the back of a spoon. Fry in batches so you do not overcrowd the pan. Cook 2–3 minutes per side, or until golden brown and cooked through, flipping once. Adjust heat as necessary to maintain even browning without burning (medium to medium-high). Transfer cooked fritters to a wire rack set over a sheet pan or to paper towels to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batter.
- 5
Finish & season
Taste one fritter and season immediately with a light sprinkle of flaky salt if desired. Serve hot with lime wedges for squeezing over the fritters.
Coriander Crème Fraîche & Garnish
- 6
Make the coriander crème fraîche
In a small bowl, combine the crème fraîche with the finely chopped cilantro, lime juice, lime zest, fish sauce (if using), honey (if using) and black pepper. Stir until smooth and taste. Adjust seasoning with additional salt (start with the listed 1 tsp, then to taste) and more lime if you prefer brighter acidity.
- 7
Plate and serve
Spoon a dollop of coriander crème fraîche onto the serving platter or individual plates. Arrange hot shrimp fritters on top or alongside. Garnish with extra chopped cilantro and lime wedges. Serve immediately so fritters remain crisp.
