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Roasted Corn And Rock Shrimp Fritters

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Yield 10 servings


  • 1 (10-ounce) box tempura batter mix
  • 1 pound rock shrimp, cut into small pieces
  • 3/4 cup whole corn kernels
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 clove garlic, minced
  • 1 dash onion powder
  • 1/3 cup cilantro, chopped
  • 1 teaspoon salt
  • 1/4 - 1/2 cup olive oil

  • 1 cup mayonnaise
  • 1 teaspoon chili powder
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon rice wine vinegar
  • Juice of 1 lime
  • 1 tablespoon ketchup


Mix tempura batter according to the box directions. In a small sauté pan, add corn and toast lightly. Add shrimp and cook until opaque, about 2-3 minutes. Add ancho chili powder and ground red pepper. Reduce heat to low. Add garlic and cook until fragrant. Add onion powder, cilantro and salt. Add about 1 cup of tempura batter and mix to coat. The consistency should be chunkier than liquid.

Heat olive oil on a griddle, large wok or sauté pan over medium-high heat. Add about 1/4 of the batter into the oil and fry until golden on both sides.

Dipping Sauce
In a small mixing bowl, combine all ingredients. The sauce can be placed in a squirt bottle or served on the side.

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