Shrimp Fritters

4.39 from 13 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Shrimp

Cuisine: Malaysian Recipes

Keyword: Shrimp Fritters

Servings: people

Author: Bee Yinn Low

Ingredients

1 cup all-purpose flour sifted
1 tablespoon rice flour optional
4 oz. (125g) baby shrimp peeled, rinsed and pat dry
4 oz. (125g) bean sprouts rinsed
2 tablespoon scallions or chives, chopped
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 for the oil, in a bowl and mix well.
The mixture may seem very dry at first, but it will eventually become slightly watery.
Heat a wok with enough oil for shallow frying. Once the oil is fully heated, reduce the heat to medium. Use a tablespoon to scoop up a heaping portion of the mixture and gently drop it into the wok.
Continue frying until the oil is 80% filled with the shrimp fritters, frying in 2-3 batches depending on the size of your wok.
Turn the shrimp fritters over and fry until both sides are golden brown. Remove them with a strainer, draining excess oil by placing the 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).

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