← Nouns Cooking · Indonesian & Filipino

Ingredients

• 120 g Cornflour (cornstarch)
• 30 g Plain (all-purpose) flour
• ¼ tsp Baking powder
• 1 tsp Salt
• ¼ tsp Black pepper
• 1 tsp annatto powder (optional)
• 1 Eggs
• 250 ml Water
• 200 g Sweet potato, peeled and coarsely grated
• 150 g Bean sprouts
• 2 Spring onion, sliced (optional)
• 200 g small shrimp, shell-on or peeled
• 500 ml oil, for frying
• 125 ml cane or white vinegar
• 2 cloves Garlic, crushed
• 1 Shallot, finely chopped
• 2 Bird's eye chilli, chopped
• 1 pinch Salt

Method

1. Mix the dipping vinegar ingredients and set aside while you cook.
2. Whisk the cornflour, flour, baking powder, salt, pepper and annatto (if using) with the egg and water into a smooth, thin batter. Fold in the sweet potato, bean sprouts and spring onion.
3. Heat 2 cm of oil in a frying pan to 180°C (350°F), when a drop of batter sizzles at once.
4. Spread about ⅓ cup of the mixture on a saucer, press a few shrimp on top and slide it into the oil. Fry for 2–3 min per side until deep golden and crisp, then drain on a rack.
5. Repeat with the rest, keeping the oil hot between batches. Serve straight away with the spiced vinegar.

Tips

• Spread the mixture thin; a lacy, see-through fritter stays crunchy, a thick one goes soggy.
• Contains shellfish, egg and wheat flour.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Panlasang Pinoy Kawaling Pinoy