Shrimp And Rice Fritters Food

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 AND RICE FRITTERS

Steps:

• 1. Sift flour into medium bowl. Add the cooked and cooled rice and toss to mix. Add beaten egg, milk, green onions and shrimp. Stir to combine. Heat oil in a large frying pan. Drop mixture by teaspoonful into oil. Use a use a soup spoon dipped in the oil to flatten the fritters. Cook on both sides till golden brown. Remove from pan and place on absorbent paper. Repeat till all fritters are cooked. Add more oil as necessary during cooking. Serve warm.

RICE FRITTERS - EASY AND DELICIOUS

Steps:

• 1. Combine all the ingredients except for oil and mix well.
• 2. In a pan, heat oil for shallow frying.
• 3. When the oil is hot, add a tablespoon of batter, pressing down slightly to form a flat fritter.
• 4. Fry one side until golden and flip. If there are many holes in the fritter, add more cornstarch to the batter. Drain fritters on paper towels to absorb excess oil.
• 5. Serve with salsa, guacamole, hummus or anything else that has a spicy fresh flavor.
• 6. Have fun with it. I'm already thinking of different ways to mix it up, additional ingredients to add to it. A lot of different possibilities. salad shrimp, pork, chicken, bell peppers, cheese...

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.

ASIAN SHRIMP AND GINGER FRITTERS WITH SWEET CHILI DIPPING SAUCE

Steps:

• Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set aside.
• Place the shrimp meat, ginger, cilantro, egg and fish sauce into a food processor bowl, and pulse until the mixture is combined.
• It is important not to over-mix or otherwise it will turn into a paste!
• Add the breadcrumbs, which by now should have absorbed all the coconut milk, and pulse until just blended.
• Heat the vegetable oil over high heat, or to 350 degrees F (180 C) in a deep-fryer.
• Drop rounded tablespoons of the mixture into the hot oil, and cook until golden brown on all sides, about 2 minutes.
• Do this in batches.
• As the fritters cook, remove from the oil with a slotted spoon, drain on kitchen paper, and keep warm in a low oven.
• Sweet Chili Dipping Sauce: Place all ingredients in a blender and whizz until blended and sugar is dissolved.
• Serve in a small bowl (it yields 1 cup) to accompany the Asian Shrimp and Ginger Fritters.

OKOY OR UKOY (SHRIMP AND VEGETABLE FRITTERS)

Steps:

• Combine the vinegar, sugar, minced shallot, and chopped chilies in a bowl.
• Add salt and pepper to taste. Mix them together.
• Combine the squash, carrots, onions, and cilantro in a large bowl. Season with salt and pepper.
• If you're using tiny shrimps, wash them multiple times and remove any foreign bodies. They are sharp on both ends, so be careful when cleaning them.
• If you're using regular-size shrimp, peel them and remove the vein. Feel free to slice, chop, or cut them.
• Combine with the vegetables. Season with salt and pepper.
• Combine the rice flour, baking powder, fish sauce, and ¾ cup water in a cup. Mix them well. The batter will be thin and smooth, like a slurry.
• Pour it over the shrimp and vegetables. Toss them together.
• Set a skillet over high heat and add about an inch of oil. To test if the oil is ready, dip a wooden spoon handle or a chopstick. It should steadily bubble around it.
• Scoop about half a cup of the mixture, flatten it on a large spoon or turner, then slide it into the hot oil.
• Fry each side for about 2 minutes until golden brown. Drain them on paper towels.