Bean Sprout Fritters

Bean Sprout Fritters are a delightful and crispy dish that brings together the fresh flavors of vegetables and succulent shrimp, all wrapped in a light and crunchy batter. Perfect as a snack or appetizer, these fritters are not only easy to make but also provide a satisfying crunch with every bite. The combination of mung bean sprouts, carrots, and shallots, enhanced with a touch of annatto powder, makes for a visually appealing and delicious treat that pleases the palate and impresses at any gathering.

Ingredients

• 1 egg, beaten (1 egg, beaten)
• 1 cup cornstarch (120 g)
• 1/2 cup flour (65 g)
• 1 cup water (240 ml)
• 1 teaspoon fish sauce (5 ml)
• 1 teaspoon salt (5 g)
• 1/2 teaspoon pepper (2 g)
• 1 teaspoon annatto powder (2 g)
• 1 pound mung bean sprouts (450 g)
• 2 large carrots, peeled and julienned (2 large carrots)
• 4 shallots, peeled and sliced thinly (4 shallots)
• Canola oil for frying
• 1/2 pound medium shrimp, tendrils trimmed (225 g)

Directions

1. In a large bowl, combine the beaten egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
2. Add the annatto powder and stir until it is evenly dispersed, and the batter takes on a light color.
3. Gently fold in the mung bean sprouts, julienned carrots, and sliced shallots until well combined.
4. In a large skillet, heat about 2 inches of canola oil over medium heat.
5. Using a large spoon, place about 2 to 3 tablespoons of the batter mixture in the hot oil. Press 1 to 2 shrimp on top of the batter.
6. Gently slide the mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crispy.
7. Once cooked, use a slotted spoon to remove the fritters from the oil and drain them on a wire rack set over a baking sheet.
8. Serve immediately with a spicy vinegar dip.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Approximately 4 servings
Nutrition Info: Each serving contains roughly 250 calories, with 12g protein, 15g fat, and 20g carbohydrates.

How to serve

Serve your Bean Sprout Fritters hot and crispy, alongside a small bowl of spicy vinegar dip for added flavor. The contrast of the warm fritters with the tangy vinegar complements the dish beautifully. You can also garnish with fresh herbs or chili slices for an extra kick and a touch of freshness. These fritters make a perfect appetizer for gatherings or a delightful snack any time of day.

FAQs

1. Can I make Bean Sprout Fritters ahead of time?
Yes, you can prepare the batter and refrigerate it for up to a couple of hours before frying. However, the fritters are best served freshly fried for maximum crunchiness.

2. What can I substitute for shrimp in this recipe?
If you prefer a vegetarian option, you can omit the shrimp entirely or replace it with tofu or additional vegetables like bell peppers or zucchini.

3. How should I store leftover fritters?
Store any leftover Bean Sprout Fritters in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven or air fryer for a few minutes to regain their crispiness.

Print Recipe

Bean Sprout Fritters

Crispy and delicious, these Bean Sprout Fritters combine fresh vegetables and shrimp in a light batter, perfect as a snack or appetizer.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Appetizer, Snack

Cuisine: Asian

Keyword: Bean Sprout Fritters, Crispy Snack, Fritters, Shrimp Appetizer, Vegetable Fritters

Servings: 4 servings

Calories: 250kcal

Ingredients

Batter Ingredients

• 1 egg 1 egg, beaten
• 1 cup 1 cup cornstarch (120 g)
• 1/2 cup 1/2 cup flour (65 g)
• 1 cup 1 cup water (240 ml)
• 1 teaspoon 1 teaspoon fish sauce (5 ml)
• 1 teaspoon 1 teaspoon salt (5 g)
• 1/2 teaspoon 1/2 teaspoon pepper (2 g)
• 1 teaspoon 1 teaspoon annatto powder (2 g)

Vegetable and Shrimp Ingredients

• 1 pound 1 pound mung bean sprouts (450 g)
• 2 large 2 large carrots, peeled and julienned
• 4 large 4 shallots, peeled and sliced thinly
• 1/2 pound 1/2 pound medium shrimp, tendrils trimmed (225 g)
• Canola oil for frying

Instructions

Preparation

• In a large bowl, combine the beaten egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
• Add the annatto powder and stir until it is evenly dispersed, and the batter takes on a light color.
• Gently fold in the mung bean sprouts, julienned carrots, and sliced shallots until well combined.

Frying

• In a large skillet, heat about 2 inches of canola oil over medium heat.
• Using a large spoon, place about 2 to 3 tablespoons of the batter mixture in the hot oil. Press 1 to 2 shrimp on top of the batter.
• Gently slide the mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crispy.
• Once cooked, use a slotted spoon to remove the fritters from the oil and drain them on a wire rack set over a baking sheet.

Serving

• Serve immediately with a spicy vinegar dip.

Notes

For maximum crunchiness, serve the fritters hot and freshly fried. Garnish with fresh herbs or chili slices for an extra kick.