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Shrimp Fritters with Yuzu Mayo

Shrimp Fritters with Yuzu Mayo
Prep Time
15 min
Cook Time
15 min
Yields
18-20 servings

A quick and easy hors d’oeuvres packed with umami goodness. Miso paste, yuzu juice and gochujang are available in most Asian markets. Courtesy of Kristen Eppich.

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ingredients

Yuzu Mayo

1
cup (250 mL) mayonnaise
1
Tbsp (15 mL) yuzu juice
1 ½
tsp (3 mL) gochujang

Fritters

1
lb(s) (454 g) raw large shrimp (size 31-40)
2
tsp (10 mL) white miso paste
½
tsp (2 mL) garlic, grated
¼
cup (60 mL) green onions, sliced
1
egg white
2
Tbsp (30 mL) chives, chopped
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directions

Step 1

Stir mayonnaise with yuzu juice and gochujang in a medium bowl. Reserve.

Step 2

Peel and clean shrimp, discarding the tail. Coarsely chop.

Step 3

Combine shrimp, miso, ginger and garlic in a food processor. Pulse, scraping down as needed until mixture is combined but still slightly chunky. Scrape into a bowl. Stir in green onions and egg white.

Step 4

Heat oil in a medium mom-stick skillet over medium heat. Working in batches, spoon heaping tablespoons of the mixture into pan and press down slightly. Cook until golden, 2 to 3 min per side. Remove to a paper towel-lined plate. Repeat with remaining mixture.

Step 5

Place fritters on a platter and dollop with 1/2 tsp yuzu mayo and sprinkle with chives. Serve warm.

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