Shrimp Fritters With Cucumber Pineapple Salad

Ingredients

• 1 lb well-drained raw shrimp, peeled and deveined, tails removed

• 1/2 cup chopped scallions, lightly packed

• 2 tsp water

• 1 1/2 Tbsp low-sodium tamari sauce

• 1/4 tsp red chili flakes

• 2 lg eggs, beaten

• 3/4 cup whole-wheat flour

• 1/2 tsp baking powder

Cucumber Pineapple Salad

• 2 Tbsp rice vinegar

• Pinch sea salt

• 1 Tbsp cane sugar

• 1 Tbsp grated fresh ginger root

• 1 tsp finely minced fresh lemon grass

• 1 cup diced fresh pineapple

• 1 cup peeled and diced cucumber

• 1/4 cup diced red onions

Instructions

1. Cut shrimp into thirds and set aside.

2. In a large bowl, whisk together scallions, water, tamari sauce, chili flakes and eggs. Stir in chopped raw shrimp.

3. In a separate bowl, combine flour and baking powder. Slowly incorporate flour mixture into batter, until it reaches consistency of a thick pancake batter, thick enough to spoon.

4. Heat a large nonstick sauté pan over medium heat and lightly spray with canola oil spray. Using a 1/3 cup measure for each fritter, scoop batter onto heated sauté pan. Sauté fritters 3 to 5 minutes on each side, until golden brown and crispy and shrimp is cooked through.

5. In a medium bowl, whisk vinegar, salt, sugar, ginger and lemon grass together. Add pineapple, cucumber and onions and toss together until well combined.

6. Serve 2 fritters with 1/2 cup of Cucumber Pineapple Salad.