From the recipe collection
Baduya nga Pasayan
Crisp Waray shrimp fritters with garlic, onion, spring onion, and a lightly seasoned rice-flour batter.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- Makes 14–16 fritters
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Dry the shrimp thoroughly. If using shell-on shrimp, trim sharp feelers and use only small, tender specimens.
- Whisk rice flour, all-purpose flour, baking powder, salt, and pepper. Stir in onion, garlic, spring onion, and chili.
- Beat the egg with 1/2 cup cold water and add it to the dry mixture. The batter should coat a spoon thickly; add more water only by the tablespoon.
- Fold in the shrimp and rest the mixture for 5 minutes while heating oil to about 175°C.
- Drop heaped tablespoons into the oil, flattening them slightly. Fry in small batches for 2–3 minutes per side until crisp and deep golden.
- Cut open the first fritter: the shrimp should be opaque and the centre should have no wet batter. Adjust heat before continuing.
- Lift the shrimp fritters onto a wire rack, let the surface oil drip away for a minute, and serve while crisp with sharp spiced vinegar.
