Fluffy shrimp fritters with a deeply flavourful sweet-salty fish caramel dipping sauce amped with whisky. What’s not to love? Perfect for dinner over rice or noodles. Or as an irresistible appetizer for your next party.
Ingredients:
Fish Sauce Caramel:
- 1 cup (240 ml) sugar
- 3 tablespoons (45 ml) water
- ½ cup (120 ml) heavy cream
- 2 ounces (60 ml) whisky
- 4 tablespoons (60 ml) fish sauce
Shrimp Fritters:
- 1 pound (454 g) frozen peeled & deveined shrimp, thawed
- ½ ounce (14 g) active dry yeast
- 2 cups (470 ml) milk, warm
- 1 ½ cups (350 ml) flour
- 1 poblano pepper, finely diced
- 6 tablespoons (90 ml) chopped cilantro leaves
- Salt
- Canola oil, for frying
Method:
For the Fish Caramel Sauce:
- In a small saucepan over medium heat, combine the sugar and water. Stir just to dissolve the sugar and allow the mixture to come to a simmer.
- Continue to allow the mixture to simmer until it darkens in colour to an amber brown, 4-5 minutes.
- Remove the pan from the heat and carefully add the cream, noting the mixture will sputter and rise.
- Return the pan to the heat and allow the mixture to return to a simmer.
- Add the whisky and fish sauce and continue simmering the mixture for 1-2 minutes more.
- Set aside until needed.
For the Shrimp Fritters:
- Bring a large saucepan of salted water to a boil over high heat. Add the shrimp to the water and cook until bright orange, roughly 2 minutes.
- Drain the shrimp and set aside on a plate.
- In a bowl, combine the yeast and 3 tablespoons (45 ml) of the warm milk. Allow the yeast to dissolve.
- Add the remaining milk, flour, diced poblano, and cilantro leaves. Season with salt. Beat the mixture with a whisk until smooth and evenly combined.
- Cover the bowl with a kitchen towel and allow to sit at room temperature for 2 hours.
- In a Dutch oven or large, heavy-bottomed pot, bring the oil to 375 F (190 C).
- Dip the shrimp into the batter and then carefully lower into the oil, frying several at a time until golden, roughly 2 minutes.
- Remove the fritters from the oil with a slotted spoon and drain on a paper towel-lined tray.
- Season with salt and serve immediately with the Fish Caramel Sauce to dip into.