Crab, Shrimps and Potato Fritters Recipe

Crab, Shrimps and Potato Fritters Recipe


200 g Raw shrimps

200 g Can crab meat

200 g Potatoes

1/2 cup Self-raising flour

1 cup Coconut milk

2 teaspoons Fish sauce

1/2 teaspoon Salt

1/2 teaspoon Freshly ground black pepper

1 teaspoon Sugar

Cooking oil for shallow frying

Lettuce leaves, to serve

Fresh chopped mint leaves, to garnish

Vietnamese Dipping Sauce to serve


Peel and de-vein the shrimps. Finely chop the meat. Drain the crab meat. Finely grate the potatoes, squeezing out as much water as possible. Place the shrimp meat, crab meat, potato, flour, coconut milk, fish sauce, salt, pepper and sugar in a large bowl and combine well. Heat the oil in a frying pan or wok until hot; cook tablespoons of the mixture, about 3 at a time, tossing gently until golden brown. Drain the fritters on paper towels. Arrange the fritters on a bed of lettuce leaves and garnish with mint leaves. Serve with the Vietnamese Dipping Sauce.


Note: Grate the potatoes just before cooking to stop them from going brown.

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