Vietnamese Shrimp and Crab Fritters w/ Chili-Lime Sauce - Restaurant Association of Nova Scotia

Ingredients

• 2 garlic cloves
• 8 ounces skinless sea bass or halibut fillets, cut into 1/2-inch pieces
• 5 tablespoons fresh lime juice
• 1 egg white
• 1 tablespoon fish sauce (nam pla)*
• 1 tablespoon cornstarch
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon chili-garlic sauce*
• 1 teaspoon sugar
• 1/2 teaspoon oriental sesame oil
• 8 ounces crabmeat, drained
• 8 ounces cooked shrimp, chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely chopped red bell pepper