Shrimp Fritters



I have never had fritter before. There are many different kinds out there like apple, banana, corn..etc. So when I found this recipe in RasaMalaysia blog whom I have been stalking for a while now, I knew I had to try it. Her version included bean sprouts but since I am not a fan of it I decided to substitute sweet potato instead. It turned out to be a great idea, the crunchiness of the shrimp and the sweetness of the potato, it was the perfect marriage. Likewise you can also add whatever vegetables you like and it will be just as good. I might try it with zucchini next time.

Shrimp Fritters
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  1. 1 C all-purpose flour, sifted
  2. 1 Tbsp rice flour
  3. 4 oz peeled shrimp (any size is fine, depending on how big you want your fritter to be)
  4. 1 medium size sweet potato (cut into 2 inches, french fries style)
  5. 1 large egg
  6. 3/4 C water
  7. 1/4 tsp salt
  8. 1/2 tsp fish sauce
  9. 1/2 tsp sugar
  10. Oil for deep frying
  1. Combine all the ingredients, except the oil, in a bowl and mix well.
  2. Heat up the oil in a wok for shallow frying ( I fry all my food in a wok, it uses less oil than the regular deep fryer). As soon as the oil is fully heated (you can test it by dipping a wooden chopstick in the oil. If there are tiny bubbles around the chopstick, that means the mean is hot enough) Use a spoon to scoop a heaping amount of the mixture and gently drop it into the oil. Repeat the same until the wok is about half full with shrimp fritters. You will have to fry in smaller batches to prevent the fritter from sticking to each other. Turn the shrimp over and fry both sides until it is golden brown. Once done, place the fritter on a plate lined with paper towel to soak up the excess oil.
  1. Serve while hot with sweet & sour sauce or any kind of sauce to your liking.
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