Rías Baixas Albariño Recipe Pairing Contest

by Celia Sin-Tien Cheng
September 28, 2009

Test your skills in the fourth annual Rías Baixas Albariño Recipe Pairing Contest! Amateur chefs can enter an original recipe that pairs well with Albariño for the chance to win a trip to the 36th Annual People’s Choice Awards or a Williams-Sonoma gift card. Even if you’re not a chef, there are still opportunities to win by voting for your favorite recipe from last year’s finalists. The deadline is November 30, 2009. Click here for full details.

Here’s the recipe from last year’s grand prize winner:

SPICY THAI CRAB AND SWEET CORN FRITTERS

3 large eggs, lightly beaten
1 T fish sauce or soy sauce
2 tsp chili garlic sauce
1 tsp fresh grated ginger
6 oz lump crabmeat, drained, flaked and picked over for cartilage
1 ½ cups frozen (thawed) or canned sweet corn kernels
½ cup thinly sliced green onions
3 T fresh chopped cilantro or Thai basil
½ cup all-purpose flour
Canola oil for frying
Thai Chili Roasted Garlic Dipping Sauce or favorite dipping sauce

In medium bowl combine eggs, fish or soy sauce, chili garlic sauce and ginger. Stir in crabmeat, corn, green onions and cilantro. Add flour; stir until ingredients are combined.

In 12-inch skillet over medium-high heat, heat ½-inch canola oil until hot. Carefully spoon crab mixture by rounded tablespoonfuls into hot oil, flattening slightly with spoon. Cook fritters about 2 minutes on each side until golden brown and crisp. Remove from skillet and place on paper towels to drain. Repeat with remaining batter.

Serve immediately with dipping sauce. Makes 6 appetizer or first-course servings.

Serve with a bottle of chilled Rías Baixas.

For more on Rías Baixas Albariño food pairings, check out Cyn’s take on Albarinos and Indian food.