Wonderful shrimp fritters
Peel the shrimp, deveining them, if necessary, and very finely chop them. Mince the garlic. Peel and mince the ginger. Thinly slice the basil and scallions.
In a bowl, combine the garlic, ginger, basil, scallions, and curry paste. Lightly whisk in the egg white.
Stir the shrimp into the curry paste 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, trans- fer 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 tooth- picks, place them on the cabbage leaves, and serve.
TIP: Red cabbage
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.
"A great appetizer to serve when you have guests, these fritters are so tasty and they look gorgeous against the colorful cabbage leaves."
- 9 ounces (255 g) medium or jumbo peeled shrimp
- 2 garlic cloves
- 1 (1⁄2-inch/12-mm) piece fresh ginger
- 1⁄4 cup (10 g) coarsely chopped fresh basil
- 2 scallions
- 2 tablespoons red curry paste
- 1 egg white
- outer leaves of red cabbage, trimmed (see tip)
5 to 8 as an appetizer