Summer Dinner Party: Salads and Side Dishes: Shrimp Fritters with Ethnic Dipping Sauces
Recipe created for you by Wild Thymes Farm
Shrimp Fritters with Ethnic Dipping Sauces
1 cup thinly sliced leek (about 1 leek)
1˝ teaspoons fresh ginger, minced
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped
˝ lb large shrimp, peeled and deveined (about 12 shrimp)
24 gyoza skins (available in specialty shops and many supermarkets)
1 tablespoon water
1 large egg
˝ cup panko (Japanese breadcrumbs available in specialty shops and many supermarkets)
4 teaspoons all-purpose flour
2 teaspoons olive oil, divided
Wild Thymes Moroccan Spicy Pepper, Thai Chili Roasted Garlic, Indonesian Peanut Sesame or Indian Vindaloo Curry Dipping Sauce or Korean Ginger Scallion, Chili Ginger Honey or Hawaiian Teriyaki Marinade
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek and cook about 4 minutes until tender. Add ginger and sauté 1 minute. Remove leek mixture from pan and set aside. Wipe pan dry with a paper towel. Combine cilantro & mint in a small bowl.
Cut the shrimp in half lengthwise. Place 2 shrimp halves, 2 teaspoons leek/ginger mixture and half a teaspoon of cilantro/mint mixture on 1 gyoza skin. Moisten edges of gyoza with water and top with another gyoza skin closing edges. Repeat until all ingredients are used up. Cover gyoza with a damp towel to prevent them from drying out.
Whisk together 1 tablespoon water with egg. Set aside. In two separate bowls, put the flour and the panko. Dip each gyoza into flour, then into egg and finally into the panko. Place gyoza on a baking sheet.
Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Add gyoza and cook 3-4 minutes on each side or until brown. Repeat until all gyoza are cooked. Serve with
Wild Thymes Moroccan Spicy Pepper, Thai Chili Roasted Garlic, Indonesian Peanut Sesame or Indian Vindaloo Curry Dipping Sauce or Korean Ginger Scallion, Chili Ginger Honey or Hawaiian Teriyaki Marinade.