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Shrimp Fritters with Ginger and Coconut Milk

Serves 4

Hotel Riu Palace Executive Chef Bruno Brazier recommends serving these fritters with a French white wine — Chablis, Pouilly Fume’ Val de Loire or Puligny Montrachet Latour — or a New Zealand Sauvignon Blanc.


  • Fresh Prawns 16 large
  • Cayenne a pinch
  • Salt a pinch
  1. Peel and devein the prawns, leaving the tails intact. Dust lightly with cayenne and salt. Refrigerate until you are ready to cook the prawns.


  • Flour 125 g
  • Salt 1 tsp
  • Egg 1 large
  • Vegetable Oil 1 Tbs
  • Water 100 ml
  • Beer 100 ml
  1. In a mixing bowl, whisk together the batter ingredients until smooth. Set aside to rest while you make the sauce.


  • Vegetable Oil 1 Tbs
  • Garlic 1 clove, finely chopped
  • Fresh Ginger a thumb-sized knob, finely chopped
  • Shallot 1, finely diced
  • Red Bell Pepper 1, finely diced
  • Green Bell Pepper ½, finely diced
  • Coconut Milk 150 ml
  • Fish Stock or Water 100 ml
  • Whipping Cream 100 ml, whipped
  • Salt 1tsp, or to taste
  • Tomato 1 medium finely diced
  • Chives chopped, 1 Tbs
  • Lemon Juice 2 Tbs
  1. Heat the vegetable oil in a skillet and sauté the garlic, ginger and shallot until fragrant but not browned, about 3 minutes. Add the bell peppers and sauté for another 3 minutes. Add the stock and coconut milk, reduce the heat and simmer gently for 5 minutes. Stir in the whipped cream, tomatoes and chives. Season with salt and lemon juice.

To Finish

  • Vegetable Oil for deep frying
  • Rice steamed, for serving
  • Snowpeas blanched, for garnish
  • Cherry Tomatoes halved, for garnish
  • Lemon Wedges for serving
  1. Heat the oil in a deep saucepan until shimmering and a chopstick sizzles when dipped into it. A few at a time, dip the prawns in the batter, shake off excess and deep fry until golden, about one minute. Drain on paper towels.
  2. Spoon the rice into a small bowl and unmold onto 4 serving plates. Arrange the prawn fritters and garnishes around the rice and spoon the sauce over.