Shrimp Fritters Wrapped In Lettuce And Herbs Recipes

Steps:

• Preheat a grill to medium high.
• Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers.
• Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side.
• Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.
• Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper.

Steps:

• Start by preparing your shrimp. Roughly chop the cooked shrimp into ½" pieces and add to a mixing bowl. Then add the mayo, tarragon, parsley, dill, celery, paprika, garlic powder, onion powder, and salt. Mix well to combine, then set aside and keep chilled. This can be done up to 2 hours before serving.
• When ready to serve, separate the washed bibb lettuce into individual leaves. Place approximately a ⅓ cup of the shrimp mixture into the center of each piece of lettuce, then top with the finely sliced chives and a generous squeeze of grilled lemon juice. Enjoy!

Steps:

• Peel the sweet potato and cut it into flat, skinny sticks about 2 inches long, 1/4 inch wide, and 1/8 inch thick. (Think of them as short lengths of very thick fettuccine.) It is okay if the sticks are not all the same length, or if they come out a little rough looking.
• In a large bowl, dissolve the slaked lime paste in the water. Add the sweet potato sticks and set aside to soak for 4 hours.
• Pour oil to a depth of 1 1/2 inches into a wok or a 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.) Put a wire rack on a baking sheet and place the baking sheet next to the stove.
• While the oil is heating, make the batter. In a bowl, stir together the all-purpose flour, rice flour, salt, and turmeric. Use a rubber spatula to gradually stir in the water to make a smooth, thick batter. Drain the sweet potato and add to the batter, mixing to coat well. The batter will seem gluey.
• Fry the fritters in batches to avoid crowding them in the pan. Using 2 large metal spoons, scoop up about 1/4 cup of the batter into 1 spoon and flatten it with the back of the second spoon. Arrange 3 shrimp on top, pressing them gently into the batter to ensure they stick. Lower the spoon just to touch the oil, and then use the second spoon to slide the fritter gently into the hot oil. Fry the fritters, turning once, for 5 to 6 minutes, or until they are crisp and golden orange and the potatoes are cooked through. Use a skimmer or slotted spoon to transfer the fritters to the rack to drain.
• Before serving, use kitchen scissors to cut the fritters into quarters, making sure that each piece gets some shrimp. Serve with the vegetable garnish plate and dipping sauce. To eat, tear a piece of lettuce roughly the size of your palm, top with a piece of fritter, add cucumber slices and a few herb leaves, shape into a bundle, and dunk into the dipping sauce.
• Vietnamese cooks often use shell-on small shrimp in foods because the shells contribute fragrance and crunch. Small white shrimp (61 to 70 shrimp per pound), which have very thin shells, are ideal. You will find them at Asian and Latin markets. For the crepe recipes on pages 274 and 277, you may peel the shrimp first if you don't like the idea of chewing on the shells. Be sure to leave the shells on when making these sweet potato fritters, however, or they will dry out. For details on trimming the feet and tail, see page 115.

Steps:

• In a bowl, combine the shrimp, scallion, ginger, chili, fish sauce, sesame oil, salt, sugar and rice flour.
• In a heavy saucepan, heat 2 inches of oil over medium-high heat. When the oil is hot, drop the shrimp in flattened golf-ball-size patties into the oil. Fry until golden on all sides, turning once, 1 to 2 minutes. Drain on paper towels. To serve, place a fritter, a cilantro sprig and two mint leaves on a lettuce leaf, sprinkle with lime juice, roll up and eat immediately.

Steps:

• Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups).
• Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp.
• Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest.