Crunchy Shrimp Fritters Food

SHRIMP FRITTERS WITH CORNICHON DRESSING

Steps:

• For the cornichon dressing: In a medium bowl, mix together the mayonnaise, cornichons, Dijon mustard, mustard powder, tarragon and lemon juice. Season with salt and pepper.
• For the shrimp fritters: Heat about 1 1/2 inches vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• In a small mixing bowl, whip the egg whites to medium peaks; set aside. In a separate bowl, combine the shrimp, scallions, zucchini, garlic and jalapenos and set aside.
• Whisk together the flour, baking powder and paprika in a medium bowl. Whisk in the egg yolks and enough of the buttermilk so the mixture is thick and not runny (adjust the amount accordingly). Season with salt and pepper. Fold the shrimp mixture into the batter, followed by the egg whites just to incorporate.
• Drop the fritters into the oil in batches using a small scoop or spoon, about 1 tablespoon each. Cook until golden brown, about 5 minutes, then drain on paper towels. Immediately season with salt. Serve with the cornichon dressing.

SHRIMP FRITTERS

Steps:

• Coarsely chop shrimp, set aside.
• Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
• Stir in shrimp, onion, and next 3 ingredients; cover and chill 2 hours.
• Pour oil to a depth of 5 inches into a Dutch oven.
• When oil is hot, drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
• Drain fritters on paper towels.

SHRIMP FRITTERS

Steps:

• Combine all the ingredients (except the oil) in a bowl and mix well.
• The mixture might seem very dry at first, but eventually, it will become slightly watery.
• Heat up a wok with enough oil for shallow-frying. As soon as the oil is fully heated, lower it to medium heat. Use a tablespoon to scoop up a heaping tablespoon of the mixture and gently drop it into the wok. Repeat the same until the oil is 80% filled with the shrimp fritters (you will have to fry in 2-3 batches depending on the size of your wok).
• Turn the shrimp fritters over and fry until both sides are golden brown. Dish out with a strainer, draining excess oil by laying the shrimp fritters on a dish lined with paper towels. Serve immediately with your favorite chili sauce.

UKOY (SHRIMP AND VEGETABLE FRITTERS)

Steps:

• Combine together batter ingredients. Mix until smooth. Stir in bean sprouts, tofu, green onions and shrimp.
• Heat oil in a frying pan over medium high heat. Scoop two large spoonful of mixture in hot oil; flatten with the back of the spoon. Fry until golden brown and crispy on both sides, about 5 minutes. Drain.
• Repeat process until all mixture has been used.
• Serve with vinegar garlic dipping sauce.

CRUNCHY SHRIMP FRITTERS

Steps:

• Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups).
• Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp.
• Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest.

CRISPY SHRIMP FRITTERS

Steps:

• In a saucepan, combine the shrimp with water to cover and bring to a boil over high heat. Remove shrimp as soon as the water starts to boil and set aside the shrimp, saving 1 cup of the cooking water to cool. Once Shrimp is cool, cover and refrigerate.
• Combine the flour, parsley, scallions and pimento pepper a bowl or a food processor. Add a pinch of salt and the cooled cooking water. Mix or process well until you obtain a consistency like a thick pancake batter. Cover and refrigerate for about an 1 hour.
• Remove the shrimp from the refrigerator and mince finely. The pieces should be the size of coffee grounds. Remove the batter from the refrigerator, add the shrimp, mix well.
• Pour the olive oil to a depth of about 1 inch into a heavy sauté pan and heat over high heat. Add about 1 tablespoon of the batter to the oil for each fritter, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan.
• Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp.
• Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further.
• Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, keeping the oil very hot before frying more fritters.
• When all the fritters are fried, arrange them on a platter and serve immediately.

UKOY

Steps:

• In a bowl, combine shredded papaya and about 1 tablespoon salt. Let sit for about 10 minutes and using hands, squeeze to dispel juices. Rinse under cold running water and squeeze to remove excess liquid.
• In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
• Add papaya, kalabasa, shallots and green onion to batter and stir to combine.
• In a large skillet over medium heat, heat about 2-inch of oil until hot.
• On a large spoon, place about 2 to 3 tablespoons of the mixture and press 1 to 2 shrimps on top.
• Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp. Cook in batches as necessary.
• Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with spiced vinegar dip.

UKOY RECIPE - FILIPINO SHRIMP FRITTERS

Steps:

• In a bowl, combine flour, cornstarch, salt and ground pepper. Add the water and whisk together until well-blended and smooth. Stir in annatto/achuete powder to the mixture and mix well until color is evenly distributed.
• Add 1 cup shrimps and grated sweet potato in the mixture and lightly stir to distribute.
• Heat oil in a skillet or frying pan over medium-high heat.
• Fill a small saucer evenly with about 2-3 tablespoon of the mixture and add 2-3 more shrimps on top. Gently tilt the saucer to slide the mixture into the hot oil and cook for about 3 to 4 minutes on each side or until they turn golden brown.
• Transfer the deep-fried ukoy in a plate lined with paper towel to absorb the excess oil.
• Serve while still hot with spiced vinegar.

UKOY (FILIPINO SHRIMP AND VEGETABLE FRITTERS)

Steps:

• For the Dipping Sauce : In a small bowl, stir together vinegar, fish sauce, garlic, and chile; set aside.
• For the Ukoy Fritters : In a separate small bowl, combine shrimp, fish sauce, and soy sauce; set aside to marinate for at least 10 minutes and up to 30 minutes.
• In a large bowl, combine bean sprouts, carrots, and sweet potato, and toss to combine. In a medium bowl, whisk together water, rice flour, and salt until smooth. Using a rubber spatula, add batter to large bowl with vegetable mixture, and fold together until vegetables are evenly coated.
• Heat oven to 200°F (95°C). Set a wire rack in a rimmed baking sheet. In a Dutch oven, heat oil over medium-high heat to 375°F (190°C). To form ukoy fritters, use your fingers to mound roughly 1/2 cup (85g) of the vegetable mixture in single layer in a large heatproof spoon. Nestle 1 shrimp in the center, top with a second 1/2 cup (85g) of vegetable mixture, and gently press down to form a 3-inch disc. Using another large heatproof spoon or spatula, carefully slide ukoy off spoon into oil (don't worry if the ukoy separates slightly during frying), then form a second ukoy, and slide into oil. Fry until golden brown on bottom side, about 2 minutes. Using a slotted metal spatula, carefully flip ukoy over and continue to fry until golden brown on second side, about 2 minutes. Transfer to prepared baking sheet, season lightly with salt, then transfer to oven to keep warm.
• Using a spider skimmer, skim any browned bits of batter from oil, and discard. Return oil to 375°F (190°C) and repeat process with remaining vegetable mixture and shrimp.
• Transfer ukoy to a plate and serve immediately with dipping sauce.