Shrimp Fritters by Suhel Abraham from Norca restaurant

Suhel Abraham, head of the kitchen at Norca restaurant, located in the Hotel Le Germain Ottawa, suggests you marinate and batter the shrimps before frying them. Are you ready for this explosion of taste?

At your fryer!

Shrimp fritters recipe

Preparation time : 45 minutes

Waiting time : 6h

Number of guests : 4

Difficulty level : average

To prepare in advance :

Shrimp Marinade

Ingredients :

16 to 20 shrimps

3 garlic cloves, finely chopped

50 ml olive oil (approx. 1/4 cup)

10 dill stems finely chopped

Salt, pepper, paprika

Preparation :

• Remove shells off the shrimps, keep the tails on.
• In a bowl, mix the shrimps, garlic, olive oil, dill, salt, pepper and paprika together.
• Cover and refrigerate for a minimum of 6 hours to overnight.

Sauce

Ingredients :

500 g mayonnaise (approx. 2 cups)

4 pcs garlic cloves

20 g tarragon, finely chopped (approx. 2 tbsp)

20 g basil, finely chopped (approx. 2 tbsp)

10 g dill, finely chopped (approx. 1 tbsp)

1 pc zest of lemon

2 tbsp lemon juice

Salt, pepper

Preparation :

- In a bowl, mix the garlic, tarragon, basil, dill, zest of lemon, lemon juice into the mayonnaise. Add the salt and pepper to taste.

- Cover and refrigerate for a minimum of 6 hours to overnight.

To do on D day :

Batter

Ingredients :

100g organic flour (approx. 1 cup)

50g arrowroot (approx. 1/2 cup)

10g baking powder (1 tbsp)

300ml water (approx. 1 cup + ¼ cup)

Salt, pepper

Preparation :

- Combine and sift the organic flour, arrowroot and baking powder through a sieve. Add the salt and pepper.

- Slowly pour in the water and mix with a whisk until all incorporated. Leave to rest for half an hour to a few hours in the refrigerator.

Ready to serve?

- Preheat the deep fryer to 375 degrees F (180 C)

- Take the shrimps out of the marinade and pat them dry. One by one, hold the shrimps by the tail and dip into the batter mixture.

- Dip the battered part of the shrimp into the deep fryer and drag the shrimp back and forth in the hot oil before letting go.

- As soon as the tails float to the top and develop a nice golden colour, transfer to a wire rack to dry and salt them right away.

- Put the shrimps on a platter. Garnish with fresh dill and lemon wedges. Serve the sauce on the side and enjoy.