Monday, February 6, 2012
Shrimp and Beansprout Fritters (Bakwan)
Ingredients A :
120g plain flour sifted together with 1 tsp baking powder
1 tsp salt or to taste
1/4 tsp pepper
Ingredients B :
120g beansprouts, tailed and halved
1 big onion, diced
1 stalk spring onion, diced
2 red chilies, chopped
5 cups oil for deep-frying
200g shrimps, shelled with tail intact
To make Ingredients A, mix sifted flour with egg and water till well-combined. Add Ingredients B, salt and pepper to taste. Heat oil in a wok. Dip a soup ladle in the hot oil for a little while to heat it up.
Then remove it from oil, and fill it with batter and a few shrimps on top. Dip the ladle in hot oil and leave to fry till the fritter floats free.
Fry till golden brown. Dish up and drain. Repeat till all the batter is used up. Serve fritters with chilly sauce.