|
200 g
160 ml
2
tablespoons
100 g
50 g
1
1/2
250 ml
Batter
125 g
1
teaspoon
1
teaspoon
1
|
Small shrimps
Water
Annatto seeds (Optional)
Bean sprouts
Chopped spring onions
Small carrot, cut into thin strips
Sweet potato, cut into thin strips
Oil
Flour
Baking powder
Salt
Egg, well beaten
|
Method :
-
Peel shrimps, remove heads and tails and
devein.
-
Reserve the shrimp shells and heads. Slice
shrimps into two. Put the reserved shells and heads into a bowl and add
water.
-
Press the shrimp heads and shells lightly
to extract juice then strain liquid into a bowl.
-
Soak annatto seeds in the shrimp stock,
pressing on the seeds to extract color. Strain the shrimp stock and set
aside.
-
Clean bean sprouts well, removing the
tails. Drain on paper towels. Mix shrimps, bean sprouts, spring onions,
carrot strips and sweet potato strips in a bowl.
-
To make the Batter, combine flour, baking
powder and salt in a bowl. Blend in the beaten egg and the reserved
shrimp stock and stir until smooth.
-
Scoop out 1/4 cup of the shrimp mixture
onto a plate. Pour in about 1/2 cup of the batter. Heat the oil in a wok
and fry the shrimp mixture in hot oil until crispy and lightly browned.
-
Repeat with remaining shrimp mixture and
batter.
-
Drain on paper towels and serve with
Vinegar Garlic Dip.
Annatto seeds are used as a food coloring.
These red seeds are soaked in warm water or oil, then pressed to extract
its coloring, which gives food an orange to reddish tint. The seeds have
little flavor and are discarded once the coloring is extracted. Annatto
seeds are sold in packets in supermarkets or provision shops.
|