Shrimp Fritters Wrapped in Lettuce and Herbs

• 10 ounces small shrimp, peeled and chopped
• 1/4 cup thinly sliced scallion
• 2 teaspoons minced ginger
• 1 dried red chili, ground with a mortar and pestle
• 1 tablespoon fish sauce
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 2 teaspoons rice flour
• Canola oil, for frying
• 12 cilantro sprigs
• 24 mint leaves
• 12 bibb lettuce leaves
• 2 limes, quartered

1. In a bowl, combine the shrimp, scallion, ginger, chili, fish sauce, sesame oil, salt, sugar and rice flour.
2. In a heavy saucepan, heat 2 inches of oil over medium-high heat.
3. When the oil is hot, drop the shrimp in flattened golf-ball-size patties into the oil.
4. Fry until golden on all sides, turning once, 1 to 2 minutes.
5. Drain on paper towels.
6. To serve, place a fritter, a cilantro sprig and two mint leaves on a lettuce leaf, sprinkle with lime juice, roll up and eat immediately.

shrimp, scallion, ginger, red chili, fish sauce, sesame oil, kosher salt, sugar, rice flour, canola oil, cilantro, mint, bibb lettuce leaves

Taken from cooking.nytimes.com/recipes/11163 (may not work)