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
Test Kitchen Notes
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 —The Editors
Ingredients
-
1 pound
fresh shrimp (shells removed, de veined and chopped)
-
2 tablespoons
Fish sauce
-
2 tablespoons
Soy sauce
-
1 1/2 tablespoons
Sugar
-
1/2 teaspoon
Fresh ginger (finely grated)
-
1/2 teaspoon
Red pepper flake
-
2 tablespoons
Butter
-
1 1/2 tablespoons
Garlic (chopped)
-
3
Eggs (beaten)
-
1 1/2 cups
Milk
-
2 teaspoons
Baking powder
-
3 1/2 cups
Flour
-
1/4 cup
Fresh basil (finely chopped)
-
Oil or Fat for frying
Directions
-
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.
See what other Food52ers are saying.