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.
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.