Shrimp Fritters with Yuzu Mayo - ★Cooking Recipes★

A quick and easy hors doeuvres packed with umami goodness. Miso paste, yuzu juice and gochujang are available in most Asian markets. Courtesy of Kristen Eppich.
Directions for: Shrimp Fritters with Yuzu Mayo

Ingredients

Yuzu Mayo

1 cup (250 mL) mayonnaise

1 Tbsp (15 mL) yuzu juice

1 tsp (3 mL) gochujang

Fritters

1 lb(s) (454 g) raw large shrimp (size 31-40)

2 tsp (10 mL) white miso paste

tsp (2 mL) garlic, grated

cup (60 mL) green onions, sliced

1 egg white

2 Tbsp (30 mL) chives, chopped

Directions

Yuzu Mayo

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

Fritters

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

2. 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.

3. 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.

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

See more: Seafood, Appetizer, Vegetables, Fry, Asian