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Serving Size:
Directions:
Peel the shrimp, devein if necessary and chop very finely.
Mince the garlic. Peel and mince the ginger. Slice the basil and scallions thinly.
In a bowl, combine the garlic, ginger, basil, scallions and curry paste. Whisk in the egg white lightly.
Stir the shrimp into the curry paste mixture.
Heat a few tablespoons of olive oil or coconut oil in a large skillet over medium-high heat. Use a tablespoon to drop mounds of the shrimp mixture (which should be somewhat liquid) into the oil and fry, turning once, until the fritters are lightly browned and the shrimp is cooked through. If you cut into a fritter, any visible shrimp should be pink.
Using a slotted spoon, transfer the fritters to a paper towel–lined plate to drain. Repeat until you have used all the shrimp mixture, adding more oil as needed.
Arrange the cabbage leaves on a serving plate. Spear the fritters with toothpicks, place on the cabbage leaves, and serve
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