Coconut Shrimp Fritters With Asian Slaw

• 1 1/2 cups rice flour
• 1 tsp ground turmeric
• 3/4 cup coconut milk
• 1 1/2 lbs medium shrimp, peeled, deveined and coarsely chopped
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 None fresh long red chili pepper, finely chopped
• 1 clove garlic, finely chopped
• None None Vegetable oil, for deep-frying
• 1 head Boston lettuce, leaves separated
• 12 oz carrots, cut into matchsticks
• 7 oz daikon radish, cut into matchsticks
• 1 cup bean sprouts
• 1 cup firmly packed cilantro leaves
• 1 cup firmly packed mint leaves

1. Place rice flour and turmeric in a large bowl. Whisk in coconut milk and 1/2 cup water to form a thick batter. Let stand for 15 mins. Stir in shrimp and season with salt.
2. Meanwhile, for the dipping sauce, combine lime juice, fish sauce, 2 tbsp water, sugar, chili pepper and garlic in a small bowl. Set aside.
3. Fill a large saucepan or deep-fryer 1/3 full with oil. Heat to 350u0b0F (or until a cube of bread turns golden in 10 seconds). Cook 1/4 cup of the fritter mixture, in batches, for 3 mins or until crisp, golden and cooked through. Drain on paper towels.
4. Fill lettuce leaves with fritters, carrot, daikon, bean sprouts and herbs. Roll to enclose. Serve with dipping sauce.

rice flour, ground turmeric, coconut milk, shrimp, lime juice, fish sauce, sugar, long red chili pepper, clove garlic, vegetable oil, boston lettuce, carrots, daikon radish, bean sprouts, cilantro, mint

Taken from recipes-plus.com/api/v2.0/recipes/30964 (may not work)