Shrimp Fritters Recipe
1 cup all-purpose flour, sifted
1 tablespoon rice flour, optional
4 oz peeled baby shrimp, rinsed and pat dry
4 oz bean sprouts, rinsed
1 large egg
3/4 cup water
1/4 heaping teaspoon salt
1/2 teaspoon fish sauce
1/2 teaspoon sugar
Oil, for deep-frying
Combine all the ingredients (except the oil) in a bowl and mix well. The mixture might seem very dry at first, but eventually, it will become slightly watery.
Heat up a wok with enough oil for shallow-frying. As soon as the oil is fully heated, lower it to medium heat. Use a tablespoon to scoop up a heaping tablespoon of the mixture and gently drop it into the wok. Repeat the same until the oil is 80% filled with the shrimp fritters (you will have to fry in 2-3 batches depending on the size of your wok). Turn the shrimp fritters over and fry until both sides are golden brown. Dish out with a strainer, draining excess oil by laying the shrimp fritters on a dish lined with paper towels. Serve immediately with your favorite chili sauce.
- You can trim the ends of the bean sprouts if you like.
- You can add some carrot strips into the mixture. It adds color (and a mild sweet flavor) to the shrimp fritters. I also like (orange-color) sweet potato strips, which makes the shrimp fritters even better.
- This recipe is best when made with tiny baby shrimp called geragau (which is used to make cincaluk).
- For vegetarian fritters, check out Indochine Kitchen’s recipe here.