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SHRIMP FRITTERS
1 large ear of fresh corn, husked
6 oz. uncooked large shrimp
(peeled, de-veined and chopped)
1/2 cup alfalfa sprouts
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated carrots
3 tablespoons canned unsweetened coconut milk
1 large egg
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
7 cups oil
1. Pour 7 cups of oil into deep fryer.
2. Preheat deep fryer to 325°F.
3. Cook corn in boiling water until crisp and tender
(approximately 3 minutes).
4. Drain and then cut kernels from the cob.
5. Transfer kernels to large bowl.
6. Mix in shrimp, alfalfa sprouts, garlic cloves, salt, black pepper
and grated carrots.
7. Whisk coconut milk, vegetable oil and egg together.
8. Stir into corn mixture.
9. Mix in flour.
10. Working in batches, flatten 1/4 cup of mixture into 3-inch
rounds and lower into oil.
11. Cook until gold (approximately 5 minutes).
12. Transfer to absorbent paper and drain.
13. Serve hot.
YIELD: 8 SERVINGS
*
Note: Add extra flour for a thicker batter