Shrimp & Onion Fritters Recipe
Ingredients
| 20 raw large shrimp (about 1 lb.), peeled, deveined, each cut in 4 pieces | ||
| 1 medium-size onion, cut in quarters, thinly sliced | ||
| 1/2 medium-size carrot, thinly sliced diagonally, cut in 1-inch julienne strips | ||
| 1 small green bell pepper, ends trimmed, seeded, ribs removed, cut in | ||
| 1/2-inch-square pieces | ||
| Egg | 1 Large | |
| 1 cup sparkling water or tap water | ||
| Cake flour | 1 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 6 cups peanut or vegetable oil for deep-frying | ||
Directions
In a medium-size bowl, combine shrimp, onion, carrot and bell pepper.
In another medium-size bowl, slightly beat egg; stir in water, flour, baking powder and salt just until blended, then stir in shrimp mixture.
In a wok or shallow heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
Fry tablespoonfuls of batter, turning occasionally, 3 to 4 minutes or until crispy and golden-brown.
Drain on paper towels.
In another medium-size bowl, slightly beat egg; stir in water, flour, baking powder and salt just until blended, then stir in shrimp mixture.
In a wok or shallow heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
Fry tablespoonfuls of batter, turning occasionally, 3 to 4 minutes or until crispy and golden-brown.
Drain on paper towels.
Chef
