Deep-Fried Shrimp Fritters with Mean Beans

Deep-Fried Shrimp Fritters with Mean Beans

This Rick's Picks mean beans featured recipe is a Thai delicacy and actually a twist on Deep Fried Shrimp Fritters. Gourmet food inspired by Chef Nuit Regular's recipe, using Rick's Picks mean beans! These shrimp fritters cook in under 5 minutes and are a fantastic appetizer to impress your guests. Or, makes a great after school snack. You can also add them as a side to almost any meal! Gourmet Thai food inspired by Nuit Regular's recipe, using Rick's Picks mean beans! Try it today. Tag us in your creations for a feature. 
 
Makes 40 fritters

Ingredients:

• 1/4 cup packed thinly sliced cilantro roots with 3-inch stems or cilantro stems 
• ¼ cup minced laser ginger 
• 2 tablespoons minced unpeeled Thai garlic or peeled regular garlic
• 11 magrud lime leaves, thinly sliced
• 3 tablespoons Red Curry Paste 
• 1 tablespoon thin soy sauce
• 1 tablespoon sunflower oil
• ½ teaspoon white pepper
• 2 cups peeled, deveined, and minced fresh or thawed frozen medium shrimp (size 21-25) * Note Shrimp should marinate 1 hr*
• 1 cup trimmed and thinly sliced crosswise yard-long beans
• ½ cup chopped Rick's Picks Mean Beans (drained and finely chopped)
• 2 cups canola oil, for deep-frying

For serving:

• phat beets
• the people's pickle
• Sweet Chili Sauce
• Fast Pickled Cucumber 
• Classic Sours, chopped

Instructions:

1. In a medium bowl, combine the cilantro roots, laser ginger, garlic, lime leaves, red curry paste, thin soy sauce, sunflower oil, white pepper, and chopped Rick's Picks Mean Beans. Stir well. Stir in the shrimp and yard-long beans. Cover and let sit in the refrigerator for 1 hour to marinate.
   
   
2. Shape the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
   
   
3. In a large pot over high heat, heat the canola oil. When the oil is hot, reduce the heat to medium. Working in batches of 15 to 20 balls at a time, use a slotted spoon to carefully drop the shrimp balls, one at a time, into the hot oil and deep-fry until the shrimp balls are slightly brown and the oil starts to sizzle less, 2 to 3 minutes. Use the slotted spoon to transfer the balls to a plate lined with paper towel to drain excess oil. Repeat until all the shrimp balls have been deep-fried.
   
   
4. Serve with sweet chili sauce and fast pickled cucumber, or phat beets, chopped classic sours or the people's pickle! 

This is a popular Thailand snack sold at street markets with a sweet chili dipping sauce. Kids flock to buy these after school. Chef Nuit Regular says the shrimp fritters are just big enough to fill your stomach without ruining your appetite for dinner. We think adding Rick's Picks mean beans to the recipe adds the perfect flavor. Try these today!