Author Notes: I was inspired by a Thai Basil Shrimp dish I recently had at a local Thai restaurant, but I wanted a little crunch! The Thai Basil Fritter was born! - aiimi - aiimi
Food52 Review: These wonderful little fritters combine flavorful shrimp marinated in soy sauce, garlic and chiles with a strong dose of basil in wonderful fluffy dough. Though aiimi doesn't specify, I used Thai basil with great success. - Stephanie - A&M
- 1 pound fresh shrimp (shells removed, de veined and chopped)
- 2 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 1 1/2 tablespoon Sugar
- 1/2 teaspoon Fresh ginger (finely grated)
- 1/2 teaspoon Red pepper flake
- 2 tablespoons Butter
- 1 1/2 tablespoon Garlic (chopped)
- 3 Eggs (beaten)
- 1 1/2 cup Milk
- 2 teaspoons Baking powder
- 3 1/2 cups Flour
- 1/4 cup Fresh basil (finely chopped)
- Oil or Fat for frying
- Combine in a large zip top bag, fish sauce, soy sauce, sugar, ginger and red pepper flake and chopped shrimp. Refrigerate for 30 minutes.
- In a large pan, add butter and heat on medium high heat until melted. Add garlic and heat for 30 seconds.
- Add shrimp and cook for 3 minutes or until shrimp are pink, stirring so that the garlic does not turn brown. Once done, remove from heat and set aside.
- Combine in a large bowl, eggs, milk and baking powder. Whisk very well until incorporated.
- To the bowl, slowly add flour, stirring to incorporate.
- Stir in basil. You want a smooth batter, so stir well!
- Fold in shrimp.
- In a dutch oven or fryer, heat oil/fat to 350 degrees. Drop a large tablespoon full of the fritter mix into the hot oil or fat. Fry a few at a time. Do not crowd the fryer!
- Fry until fritters are a nice golden brown. Do not forget to turn them so that they brown evenly. Once done, remove from oil and drain on paper towels.
- Serve with your favorite dipping sauce.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil