INGREDIENTS:
8 to 10 medium-size unpeeled Shrimp with heads
1/2 cup shredded Sweet Potato or Yam
1/2 cup shredded Carrots
1/2 cup sweet Corn
1 cup Bean Sprouts
1/4 cup chopped Cilantro
1/2 cup chopped Green Onions
1 1/2 cup Vegetable Oil
Optional Ingredient – 1/2 cup firm Tofu – cut to 1/2 inch squares.
BATTER INGREDIENTS:
1/2 cup shredded Sweet Potato or Yam
1/2 cup shredded Carrots
1/2 cup sweet Corn
1 cup Bean Sprouts
1/4 cup chopped Cilantro
1/2 cup chopped Green Onions
1 1/2 cup Vegetable Oil
Optional Ingredient – 1/2 cup firm Tofu – cut to 1/2 inch squares.
BATTER INGREDIENTS:
1 cup All Purpose Flour
1 cup Cornstarch
1 1/2 cup cold Shrimp Broth
2 teaspoon salt
1/2 teaspoon ground Black Pepper
1 teaspoon Sesame Oil
1 teaspoon Rice Cooking Wine
DIPPING SAUCE INGREDIENTS:
1 cup Cornstarch
1 1/2 cup cold Shrimp Broth
2 teaspoon salt
1/2 teaspoon ground Black Pepper
1 teaspoon Sesame Oil
1 teaspoon Rice Cooking Wine
DIPPING SAUCE INGREDIENTS:
1/2 cup Palm Vinegar
1/2 teaspoon Salt
1 tablespoon minced Garlic
1/4 teaspoon ground Black Pepper
Note: You can also try Thai Sweet and Spicy sauce
COOKING DIRECTIONS:
– Preparing the shrimp broth –
Remove all the shells and heads off the shrimp.
Put all the shrimp meat in a small bowl and the shells and heads in a sauce pan.
Add 2 1/2 cups water to the pan.
In a medium head, boil the water with shells for about 3 minutes.
Turn off the heat, strain the broth into a bowl, then discard the shells.
Set the broth aside and let it cool down to room temperature.
Prepare the batter by combining all the batter ingredients in a deep bowl. Mix thoroughly with a whisk, then set aside.
Prepare the Dipping Sauce by combining all the ingredients in a small bowl, then set aside.
Place Wok or deep frying pan over medium heat.
Add the vegetable oil into the pan or wok.
While oil is heating up, transfer vegetable ingredients in the batter bowl then mix thoroughly until all the vegetables are well coated with the batter.
Once oil is hot, scoop a fair amount of vegetable/batter mixture into steel cooking spoon.
Press one shrimp on top of the mixture.
Compact the mixture and then slide them into hot oil slowly with a steel turner (Be careful doing this please).
I would recommend cooking the patties one at a time.
Once one side is golden brown, turn the patty over with steel turner to cook the other side.
1/2 teaspoon Salt
1 tablespoon minced Garlic
1/4 teaspoon ground Black Pepper
Note: You can also try Thai Sweet and Spicy sauce
COOKING DIRECTIONS:
– Preparing the shrimp broth –
Remove all the shells and heads off the shrimp.
Put all the shrimp meat in a small bowl and the shells and heads in a sauce pan.
Add 2 1/2 cups water to the pan.
In a medium head, boil the water with shells for about 3 minutes.
Turn off the heat, strain the broth into a bowl, then discard the shells.
Set the broth aside and let it cool down to room temperature.
Prepare the batter by combining all the batter ingredients in a deep bowl. Mix thoroughly with a whisk, then set aside.
Prepare the Dipping Sauce by combining all the ingredients in a small bowl, then set aside.
Place Wok or deep frying pan over medium heat.
Add the vegetable oil into the pan or wok.
While oil is heating up, transfer vegetable ingredients in the batter bowl then mix thoroughly until all the vegetables are well coated with the batter.
Once oil is hot, scoop a fair amount of vegetable/batter mixture into steel cooking spoon.
Press one shrimp on top of the mixture.
Compact the mixture and then slide them into hot oil slowly with a steel turner (Be careful doing this please).
I would recommend cooking the patties one at a time.
Once one side is golden brown, turn the patty over with steel turner to cook the other side.
Transfer the cooked patty to a paper towel-lined tray or plate.
Repeat the process until all the patties are cooked.
Serve with Vinegar-garlic dipping sauce.
ENJOY!?
ENJOY!?
Recipe By Ray from Wokwithray.net
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