Super crispy with that music-to-the-ear shattering crunch, super delicious and stays in its “perfect crunch” state for days! This truly is THE ULTIMATE shrimp fritters!
Small heat-proof saucer (like ceramic, not plastic)
Metal rack/large strainer, to drain oil after frying
Ingredients
400gpack Frozen alamangunseasoned baby shrimps* see Notes
1 ¼cupsrice flour
1cupwater
1tspgarlic powder
1tsponion powder
1/2teaspoonsalt
1/2teaspoonground black pepper
1/8teaspoonturmericoptional
Canola oilfor frying
Dipping Sauce:
½cupvinegar
½teaspoonsea salt
¼teaspoonground black pepper
A heavy pinch of chili flakes or 2 Thai chilieschopped
Instructions
Thaw and rinse the shrimps in cold running water. Drain well.
Combine all the remaining ingredients (except the oil) in a bowl and whisk until well mixed.
Heat about an inch of oil in a large frying pan.
Grease a heat-proof saucer with a bit of oil then spread 2 tablespoons of shrimp evenly (covering about ⅔ of the plate). Drizzle 3 to 4 tablespoons of the batter over the shrimps, covering most of it. Do not add a lot of batter.** (see Notes)
Lower the plate (almost touching the oil) then slide the mixture into the hot oil. Fry until golden brown on both sides. Drain on a rack to remove excess oil.
Mix all the ingredients for the sauce in a small bowl. Serve fritters with the dipping sauce. Leftovers can be stored in an airtight container.*** (see Notes)
Notes
*Frozen baby shrimps come in different sizes. Buy the smallest ones you can find. **Use as little batter as possible and spread thinly in the pan when frying. This creates crunchier fritters. ***Cool the fritters completely before storing. Leftovers stay crunchy for a few days as long as it’s kept in an airtight container.
Keyword fried, pulutan, quick and easy meals, seafood