Crispy Shrimp Fritters with Maple Sriracha Sauce

Ingredients

In this Quebecois adaptation of Hoy Tod, we incorporate local ingredients and flavors to create a unique twist. The traditional Thai sauce is replaced with a maple sriracha sauce, adding a touch of sweetness from Quebec's renowned maple syrup. Additionally, the fritters are served with tangy pickled vegetables, a common accompaniment in Quebec cuisine. We alse have the original recipe for Hoy tod, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 cup (125g) rice flour 1 cup (125g) rice flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving
• Maple Sriracha Sauce: Maple Sriracha Sauce:
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 2 tablespoons sriracha sauce 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 12g
• Protein: 16g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine rice flour, cornstarch, baking powder, salt, and black pepper.
2. 2.
   Gradually add cold water to the dry ingredients, whisking until a smooth batter forms.
3. 3.
   Heat vegetable oil in a large frying pan over medium-high heat.
4. 4.
   Dip each shrimp into the batter, coating it evenly, and carefully place it in the hot oil.
5. 5.
   Fry the shrimp fritters for 2-3 minutes on each side, or until golden brown and crispy.
6. 6.
   Remove the fritters from the pan and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   In a small bowl, whisk together maple syrup, sriracha sauce, soy sauce, and lime juice to make the maple sriracha sauce.
8. 8.
   Serve the crispy shrimp fritters with the maple sriracha sauce, garnished with fresh cilantro and mint leaves.
9. 9.
   Accompany the dish with pickled vegetables on the side.

Treat your ingredients with care...

• Shrimp — Make sure to pat the shrimp dry before dipping them into the batter to ensure the batter adheres well.

Tips & Tricks

• For an extra crispy texture, you can double-coat the shrimp by dipping them in the batter twice before frying.
• Adjust the amount of sriracha sauce in the maple sriracha sauce according to your desired level of spiciness.
• Serve the fritters immediately after frying to maintain their crispiness.
• Experiment with different herbs for garnishing, such as Thai basil or parsley, to add additional flavors.
• If you prefer a milder taste, reduce the amount of sriracha sauce in the maple sriracha sauce.

Serving advice

Serve the crispy shrimp fritters as an appetizer or as part of a main course. They pair well with a fresh green salad or steamed rice.

Presentation advice

Arrange the shrimp fritters on a platter, garnish with fresh herbs, and drizzle the maple sriracha sauce over them. Serve the pickled vegetables in a separate bowl for a colorful and appetizing presentation.