Filipino Shrimp/Prawn Fritters

by JMDGamotia

okoy

  • 6 cups Mungbean Sprouts, washed
  • 2 cup Shrimp/Prawns, shelled
  • 1 cup Green Onion, sliced
  • 1 cup Carrots, julienned
  • 1 cup All Purpose Flour
  • 1 2/3 cup Cornstarch
  • 3 teaspoons Baking Powder
  • 2 large Eggs
  • 2 cups shrimp/prawn juice (pounded shrimp shell in water and strained)
  • 4 tablespoons achuete seeds steeped in 1/4 cup water
  • 2 teaspoons salt
  • 2 teaspoon ground pepper
  • Cooking oil for pan frying

 

1. Mix all the ingredients together except the cooking oil.

2. Heat up a some oil in a pan.

3. Using a 1/2 measuring cup, scoop the batter onto the hot pan, and flatten with a spatula.

4. Pan fry for 3-4 minutes per side or until golden brown.

5. Depending on the size of the pan, you could cook from 2 to 3 at a time.

6. Serve with a vinegar dipping sauce on the side.

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