Prawn fritters! Traditionally, you would want to have the shrimp all intact – heads, tails, shells and all on top and it gets all crisped up and add crunch to the fritter!
2 cups AP Flour
2 Tablespoons rice flour
1 tsp baking powder
1/4 tsp turmeric, ground
1 Tablespoon kosher salt
1 1/2 – 2 cups water
1/2 cup Chinese chives, trimmed and cut into 1 ½ inch lengths
1 1/2 cups mung bean sprouts, rinsed
1 small yellow onion, finely sliced
1 jalapeno, seeded, finely diced
1 lb medium shrimp (about 20-25), tails-on, cleaned
Rice bran oil for frying
Combine the flour, rice flour, baking powder, turmeric and salt into a mixing bowl. In a small bowl, beat egg with water. Make a well in the center, and add egg mixture. Mix with a wooden spoon to make a thick batter until just combined. Add more water if needed till the consistency of thick yogurt. Do not overmix. Stir in the chives, bean sprouts, onions and jalapeno. Let batter rest 15 minutes.
Using a deep pot, preheat oil for frying to 350 degrees. Place a shallow stainless steel ladle in the oil to and let it heat for 2 minutes. Remove ladle from the oil and allow excess oil to drip off. Fill the hot ladle with 3-4 Tablespoons of the batter mixture. Place a shrimp in the center and press lightly down.
Gently lower the ladle into the hot oil. Deep-fry until the fritter turns light golden, about 2-3 minutes. With the help of a small sharp knife, loosen the fritter from the ladle around the edge and pop the fritter into the oil. Let it cook further for a minute or until the cucur turns golden brown. Transfer fritters on a cookie rack over a sheet pan. Sprinkle fritters with some salt as it leaves the fryer.
Chili Dipping Sauce:
1 cloves garlic
4 Fresno red chillies
1 teaspoon ginger, grated
1 small shallot
2 Tablespoons sugar
1 lime, juice only
2 Tablespoons tomato ketchup
1 Tablespoon white vinegar
1/2 teaspoon kosher salt
Preparing garlic chili sauce:
In a blender, place all garlic chili sauce ingredients together and process to a fine paste.
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