Shrimp Fritters
Ingredients:
Philly Shrimp, peeled and deveined
½ Onion, diced
2 Green Onions
1 tsp Salt
½ tsp Black Pepper
⅓ cup Flour
1 Egg
½ cup Panko
Frying Oil
2 tbsp Sriracha
½ cup Mayo
Bechamel:
2 tbsp Butter
2 tbsp Flour
½ cup Milk
Lemon Aioli:
½ clove Garlic (minced)
¾ cup Mayo
1 tsp Dijon Mustard
½ Lemon Juice
1 tsp Lemon Zest
Oil
Salt to taste
Garnish:
Red Cabbage
Cilantro
Lemon slices
Preparation:
1. Mash shrimp with a knife and set aside.
2. On medium heat, melt butter. Once the butter is bubbling, add the shrimp meat, onion and green onions. Sauté for 3 minutes or until the onions have turned slightly translucent.
3. Put the mixture in a separate bowl to cool down.
4. Using the same pan, on medium-low heat, melt the butter. Once the butter is melted, add the flour and whisk continuously.
5. After 1 minute, add the milk in. Whisk to combine until it forms into a sauce.
6. Add the béchamel to the cooked ingredients and let cool in the freezer for 30 minutes.
7. Once cooled, add sriracha and mayo. Mix well.
8. Add oil into a pan and turn heat to medium-high.
9. Make a plate for flour, mixed egg and panko.
10. Take the mixture out and divide it into 6 separate balls.
11. Coat the mixture in flour, egg and panko. Make sure to dust off the excess.
12. Fry the patties for 2 minutes on each side or until golden brown.
13. Place it on a cooling rack to cool down.
14. Garnish with cilantro with a bed of red cabbage, a spread of lemon aioli and fresh thin lemon slices.
15. For the sauce, combine all the ingredients and whisk.
16. Slowly incorporate the olive oil while whisking vigorously until the sauce is emulsified.