Скачать или смотреть How to make Shrimp Fritters the right way!

Welcome back, everybody! This is part two of our All Shrimp Week, and today we’re making some crispy, flavorful Shrimp Fritters – my way! They’re like shrimp pancakes, super easy to make, and straight-up fire

#### **Ingredients**:
*15 black tiger shrimp* (peeled and deveined)
*1 egg*
*1 teaspoon chicken bouillon powder*
*1 teaspoon onion powder*
*1 teaspoon MSG* (optional, but highly recommended)
*2 garlic cloves* (minced)
*1 green onion* (chopped)
*1/4 cup shredded carrots*
*1/4 cup all-purpose flour*
*4 tablespoons cornstarch*
*1 teaspoon baking powder*
*Vegetable oil* (for frying, about 1/4 inch thick in skillet)
*Green leaf lettuce* (for serving)

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**Step-by-Step Instructions**:

1. **Prepare the Shrimp**:
Peel and devein the black tiger shrimp.
Chop them into small pieces and set aside.

2. **Mix the Batter**:
In a mixing bowl, add the chopped shrimp.
Crack in **1 egg**.
Add:
*1 teaspoon chicken bouillon powder*
*1 teaspoon onion powder*
*1 teaspoon MSG*
*2 minced garlic cloves*
*1 chopped green onion*
*1/4 cup shredded carrots*
Mix well.

3. **Incorporate Dry Ingredients**:
Add **1/4 cup all-purpose flour**.
Add **4 tablespoons cornstarch**.
Add **1 teaspoon baking powder**.
Stir until everything is evenly combined. The batter should be thick and slightly sticky.

4. **Heat the Oil**:
Pour vegetable oil into a skillet until it’s about **1/4 inch thick**.
Heat the oil on medium heat until it’s hot but not smoking.

5. **Fry the Fritters**:
Using a spoon, scoop the shrimp batter into the skillet.
Spread it out slightly to form small, pancake-like shapes.
Fry for about *2-3 minutes on each side* until golden brown.
Use the edge of the skillet to carefully flip the fritters to avoid splashing oil.

6. **Serve**:
Place the shrimp fritters on a paper towel to drain excess oil.
Serve with fresh *green leaf lettuce* and drizzle with sweet garlic aioli mixed with sriracha for extra flavor.

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**Optional**:
Wrap the fritters in lettuce for a fresh, crunchy bite.
Pair with a side of gumbo or any Cajun-inspired dish.

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