Ingredients:
- 1/3 of a whole Squash (julienne)
- 1/2 lb. Mung Beans
- 1/2 lb. Shrimps (washed, shells and heads removed, depending on the shrimp's size and your preference)
- 1/4 cup Green Onions (chopped)
- 1 large Onion (sliced)
- 1 Egg (beaten)
- 1/2 cup Water
- 1/2 cup Cornstarch
- 1/2 cup All-Purpose Flour
- 1/2 tsp. Baking Powder (optional)
- 1 tsp. Garlic Powder
- Salt and Pepper to taste
- Canola Oil for frying
- 1 cup Vinegar
- 1/4 cup Soy Sauce
- 1 small Onion (chopped)
- 4 cloves Garlic (minced)
- 1/8 cup Green Onion (chopped)
- 1 tsp. Sugar
- Salt and Pepper
- 2-3 pcs. Hot Chili Pepper (chopped)
- In a medium bowl, combine all the ingredients for dipping sauce. Mix thoroughly. Set aside.
- In a separate and larger bowl, combine all the dry ingredients (flour, cornstarch, baking powder, salt and pepper) Mix well.
- Add water and egg. Use a wire whisk to blend thoroughly to form a lump free batter.
- Put in all the dry ingredients onto the batter concoction.
- Mix well until all the ingredients are incorporated.
- Over medium heat, in a frying pan, preferably non-stick, heat oil enough to deep fry 2 fritters at the same time.
- While heating up the oil, prepare the first batch by scooping the vegetables and shrimps batter and place in a small saucer. (I used 2 saucers, ready and good for 2 fritters per batch).
- Gradually slide the batter mixture into the frying pan and fry until crispy and golden brown, turning each side.
- Place the cooked fritters in a rack to allow the excess oil to drip.
- Best served hot with spicy vinegar and soy sauce dipping sauce on the side.
- Share and enjoy!
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