Shrimp Fritters
Crispy shrimp fritters loaded with shrimp and bean sprouts. This homemade shrimp fritters recipe is so easy to make and taste so good with chili sauce.
Servings: 4 people
Calories: 213kcal
Ingredients
- 1 cup all-purpose flour sifted
- 1 tablespoon rice flour optional
- 4 oz. (125g) peeled baby shrimp, rinsed and pat dry
- 4 oz. (125g) bean sprouts, rinsed
- 2 tablespoon chopped scallions or chives
- 1 large egg
- 3/4 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon fish sauce
- 1/2 teaspoon sugar
- Oil for deep-frying
Instructions
- 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.
Notes
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).
Nutrition
Serving: 1g | Calories: 213kcal | Carbohydrates: 28g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 106mg | Sodium: 424mg | Fiber: 1g | Sugar: 1g