Shrimp & Onion Fritters
|Raw deveined shrimp||20 Large (Around 1 lb)|
|Onion||1 Medium, cut in quarters thinly sliced|
|Carrot||1⁄2 Medium, thinly sliced diagonally, cut in 1 inch julienne strips|
|Green bell pepper||1 Small, ends trimmed|
|Sparkling water/Tap water||1 Cup (16 tbs)|
|Cake flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Peanut oil/Vegetable oil||6 Cup (96 tbs) (For Deep Frying)|
In a medium-size bowl, combine shrimp, onion, carrot and bell pepper.
In another medium-size bowl, slightly beat egg; stir in water, flour, baking powder and salt just until blended, then stir in shrimp mixture.
In a wok or shallow heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
Fry tablespoonfuls of batter, turning occasionally, 3 to 4 minutes or until crispy and golden-brown.
Drain on paper towels.