Shrimp and Tofu Fritters
Ukoy
This crunchy appetizer is great as an afternoon snack between meals (merienda), or as a cocktail snack in the evening with drinks (pulutan).
- 12 fresh medium shrimp (about 8 oz/ 250 g), heads and legs discarded, shells left on
- 2 cups (5 oz/150 g) bean sprouts, rinsed, shells and tails discarded
- 1/2 small cake (31/2 oz/100 g) pressed tofu, drained and diced
- 4 oz (125 g) ground chicken
- 2 tablespoons fermented baby shrimp (bagoong alamang)
- Oil for deep-frying
- 1 portion Garlic Soy Vinegar Dip, to serve
- 2 eggs, beaten
- 1 teaspoon baking powder
- 1/4 cup (30 g) cornstarch
- 3/4 cup (100 g) plain flour
- 1 tablespoon Annatto Water (optional)
- 1/2 cup (125 ml) water
- 1/2 teaspoon freshly ground blackpepper
2 Make the Batter by whisking the eggs, baking powder, cornstarch, flour, Annatto Water and water together in a bowl to form a smooth, thin batter. Season with the black pepper.
3 Heat the oil in a wok or saucepan. Add the shrimp, bean sprouts, tofu, chicken and fermented shrimp to the Batter and mix well.
4 Ladle about 3 tablespoons of the mixture into the hot oil, ensuring that each portion contains 1 shrimp and bits of all the other ingredients.
5 Fry for 3 minutes until the fritters are golden brown, then remove with a slotted spoon and drain on paper towels.
6 Repeat until all the mixture is used up. Serve the fritters with small bowls of Garlic Soy Vinegar Dip on the side.
4 Ladle about 3 tablespoons of the mixture into the hot oil, ensuring that each portion contains 1 shrimp and bits of all the other ingredients.
5 Fry for 3 minutes until the fritters are golden brown, then remove with a slotted spoon and drain on paper towels.
6 Repeat until all the mixture is used up. Serve the fritters with small bowls of Garlic Soy Vinegar Dip on the side.
Makes 12 fritters
Preparation time: 20 mins
Cooking time: 15 mins
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