Shrimp Fritters with Peanut and Coconut Sauce (Bolitas de Camaron con Salsa de Mani y Coco)


Now this dish is surely to blow you away! It’s super delicious, easy, and great as an appetizer and/or snack. I made this out of the blue, on Sunday I wanted to bring my roots into play. This dish is considered to be Ecuadorian, a friend of my mothers who is from Ecuador gave me this recipe…Oh boy, am I happy I did this!

I want to apologize for not having step by step photos for this post. I did this dish at night and the pictures weren’t coming out all that nice….Ya get me? =)

Makes for 6 Servings (15-20 balls)

Ingredients:

  • 1 Pound Raw Shrimp, devein and cleaned
  • 1/4 Tsp Ginger, Grated/Minced
  • 4 Tbsp Red Onion (a quarter onion), rough chop
  • 4 Tbsp Jarred Red Pepper, rough chop
  • 2 Tbsp Parsley, rough chop
  • Salt & Pepper, to taste
  • 1 Egg
  • 1 Egg Yolk
  • 4 Tbsp Bread Crumbs
  • 1 Egg Wash (egg with a bit of water)
  • Flour (for dredging)
  • Canola Oil (for frying)

For Sauce:

  • 1 Tsp Butter
  • 1/2 Tsp Annatto Seeds
  • 1 Garlic, Minced or 1 Tsp Garlic Paste
  • 1/2 Cup Scallions, chopped
  • 2 Tbsp Cilantro, chopped/minced
  • 1/3 Cup Peanut Butter
  • 1 1/2 Cup (1 Can) Coconut Milk
  • Salt & Pepper

Procedure:

1. In a food processor put in the raw shrimp and pulse till smooth. Then add in the salt, pepper, ginger, red onion, red pepper, and parsley. Pulse until smooth and well incorporated.

2. Pass the mixture into a bowl and incorporate the egg, egg yolk, and bread crumbs. Mix everything well with your hands.

3. Preheat the oil. Start by forming the balls in any size you want. Dredge in the flour, then dip in the egg wash, then back in the flour, and drop in the oil. Repeat until all of the mixture is used up.

4. Cook shrimp balls on medium heat and until they are golden brown, about 3-4 minutes. When cooked let the oil drain on a double lined paper towel plate. Serve with the peanut and coconut sauce.

Sauce:

1. Start by melting the butter with the annatto seeds until the butter reaches an orange/yellowish color. Pass through a sieve into a bowl. Then add back into the pan the colored butter. Discard the annatto seeds.

2. On medium heat cook the garlic, scallions, and cilantro in the colored butter. Add in the peanut butter and the coconut milk, and season with salt and pepper.

3. Cook the sauce until you reach a thick consistency. Serve with the shrimp balls.

ENJOY!

-Sherlly

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About Sherlly

I love food.
This entry was posted in Appetizer, Ecuadorian, Salsa, Seafood, Snack and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

7 Responses to Shrimp Fritters with Peanut and Coconut Sauce (Bolitas de Camaron con Salsa de Mani y Coco)

  1. debbi says:

    I wonder if you could use cooked shrimp? I always buy the cooked, peeled, deveined shrimp. I always have it on hand in the freezer.

  2. Sounds amazing…no need for pictures, I’ll be trying this out this weekend. The only change I’ll be making is to add some chili to the dipping sauce…yeah that’s right I LIKE it spicy :)

  3. Pingback: Banana Fritters With Peanut Butter, and a neat trick to check if its done frying | Bacon bits & Cookie crumbs

  4. hungrysofia says:

    These look AMAZING! Can’t wait to try!

  5. Pingback: Thanksgiving! | Ecualombian

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