I have tried my recipes but did not like them cos either the batter was too thick making the fritters too doughy in the middle. I like the fritters to be crispy all the way through with the vegetables not too soft. The shrimp/prawn on top has to be fried crispy so that the shells can be eaten without getting choked on it. For that reason, the shrimp/prawn has to be small. The vegetables used do not have to be garlic chives and bean sprouts, i have used shredded potatoes, taro, pumpkin and i can go on and on, so play with your food and you can serve something that is so good that you yourself cannot imagine that it is possible.
1 cup all purpose flour
1/2 cup tapioca starch
1/2 cup rice flour
1 tsp baking powder
1/2 tsp salt
2 tbsp oil
1 tsp tumeric powder
1/2 tsp pepper
1/2 tsp chicken granules
1 cup water
1 1/2 cup bean sprouts
1/2 cup garlic chives - cut into 1 inch lengths
16 - 20 small shrimps
Oil for deep-frying
Combine the all-purpose flour, tapioca starch, rice flour, baking powder, salt, pepper, chicken granules and tumeric. and mix well.
Add water and oil to make a thin batter. Then stir in the chives and bean sprouts.
Heat the oil in medium heat. Place a small ladle in the oil to and heat until ladle is hot.. Then lift the ladle out from the oil and allowing excess oil to drip off.
Using the chopsticks, pick up a bunch of vegetables together with as much batter as possible on to the hot ladle. Put a piece of shrimp on to the center of the vegetables.and press it in. Lower the ladle into the oil, when the base of the fritter has formed a crust, it will dislodged by itself if the ladle is hot enoughto begin with, if it does not fall off, gently push it out of the ladle with the tip of a spatula or small knife and allow it to continue frying in the oil until golden brown.
Repeat until all the vegetables in the batter are done.
Drain fritters on paper towel. Cool slightly before serving with chilli sauce(recipe as follows)
2 tbsp Siracha chilli sauce
3 tbsp tomato ketchup
1 tbsp sugar