Cook this: Essensia’s Thai Rock Shrimp Fritters
Florida Travel Guide: Thai Rock Shrimp Fritter Recipe
We adore Essensia Restaurant in The Palms Hotel & Spa, and everything it stands for. This upscale eatery follows a farm-to-table philosophy, offering a seasonal selection of wholesome global cuisine with a special emphasis on sourcing premium local and sustainable ingredients.
Essensia works with local producers to provide a menu featuring healthful and flavorful dishes made with ingredients grown and raised in the State of Florida.
We’re pleased to share Signature Chef Julie Frans’ recipe with you for some delicious Thai Rock Shrimp Fritters. They’d be the perfect appetizer for a Saturday evening dinner party. (This recipe would feed 8 people as a first course dish.) Prepare them with fresh, local shrimp if you can!
Thai Rock Shrimp Fritter Recipe
- 1 lb Rock Shrimp
- 1 bunch scallions
- 3/4 c loose packed cilantro
- 1/2 c loose packed mint
- 1/2” piece of ginger, peeled
- 2 eggs, whisked
- 2 c natural panko (Japanese bread crumbs)
- 4 – 6 c canola oil (oil should cover fritters entirely)
Combine mint, cilantro, ginger and scallions in food processor to mince. Add drained rock shrimp and pulse to blend. Put the minced shrimp mixture in a bowl and combine with eggs and panko. Add salt and stir with a spatula to combine well. Let the mixture sit in the fridge for at least 2 hours.
Heat canola oil in a skillet (should be a couple of inches deep). Form the shrimp mixture into balls; about 1-1.5 inches in diameter. The mix will be gooey and will not form perfect ball shapes. When the oil is hot enough to fry, drop fritters in the pan, a few at a time, frying until golden brown. Remove to paper towels to drain excess oil. Serve with red curry sauce.
Have you ever been involved in a “progressive” dinner party? (One where a group of friends travels from one house to another, each acting as a host in their own home, responsible for a different course?)