Golden Shrimp Fritters
Golden Shrimp Fritters
Savor this quick and easy Malaysian-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 8 servings
  • Fritter batter:
  • 240 grams All-purpose flour
  • 120 grams Cake flour (low-gluten)
  • ¾ teaspoon Baking powder
  • 1 teaspoon ground Turmeric
  • ¼ teaspoon Five-spice powder
  • 1 egg
  • ½ teaspoon Salt
  • 180 millilitres Water
  • 350 grams medium-sized Shrimp, shelled, deveined
  • ½ cup Garlic chives, finely chopped
  • 2 Green onions, thinly sliced
  • Cooking oil for deep-frying
  • 8 medium-sized Shrimp, shelled and deveined
  • Sauce:
  • Sweet chilli sauce
  1. To prepare the fritter batter, combine the all-purpose and cake flours, baking powder, turmeric and five spice powder in a bowl. Using a hand mixer, add the egg, salt and enough water to form a thick batter then set aside
  2. Fold the minced shrimp, garlic chives and green onions into the batter
  3. In a wok, heat oil for deep-frying to 180°C. Dip a metal ladle into the oil for about 20 seconds to coat it. Drain any oil from the ladle, then pour ¼ cup batter into the hot ladle; top with a whole shrimp. Gently lower the ladle into the hot oil and deep-fry until golden. This will take approximately 4 to 5 minutes
  4. Using a fork, push the partially cooked fritter out of the ladle; fry for 2 to 3 minutes longer Remove the fritter and drain on paper towels. Repeat with the remaining batter and whole shrimp
  5. Serve with sweet chilli sauce on the side

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