Low-carb shrimp fritters
- 9 oz. 260 g jumbo shrimp, peeled
- 2 2 garlic clove, mincedgarlic cloves, minced
- 2 tbsp 2 tbsp fresh ginger, minced
- ¼ cup 60 ml Thai fresh basil, finely chopped
- 1 oz. (41⁄3 tbsp) 28 g (65 ml) , finely chopped, finely chopped
- 1 tbsp 1 tbsp red curry paste
- 1 1 egg whiteegg whites
- 2 tbsp 2 tbsp olive oil or coconut oil
- 8 oz. 230 g , the trimmed outer leaves
- 1 1 lime, wedgeslimes, wedges (optional)
- Peel the shrimp, devein if necessary and chop very finely.
- In a bowl, combine the garlic, ginger, basil, scallions, and curry paste. Whisk in the egg white lightly.
- Stir the shrimp into the seasoned egg mixture.
- Heat a few tablespoons of olive oil or coconut oil in a large skillet over medium-high heat. Use a tablespoon to drop mounds of the shrimp mixture (which should be somewhat liquid) into the oil and fry, turning once, until the fritters are lightly browned and the shrimp is cooked through. If you cut into a fritter, any visible shrimp should be pink.
- Using a slotted spoon, transfer the fritters to a paper towel-lined plate to drain. Repeat until you have used all the shrimp mixture, adding more oil as needed.
- Arrange the cabbage leaves on a serving plate. Spear the fritters with toothpicks, place on the cabbage leaves, and serve.
The outer leaves of red cabbage have an unbelievably pretty color—somewhere between green, purple, and wine-red. Unfortunately, in many supermarkets, the outer leaves of red cabbage are removed before they arrive on the shelves. Your local farmers' market is a good place to look for whole cabbages. Select the most vibrantly colored leaves and trim them into circles, just larger than the fritters.
If you wish to simplify this recipe, coat whole shrimps in the batter rather than making fritters.