Colt-en Shrimp Fritters
So, how do you like your shrimp fritters ? What is your secret technique for a mouth-watering recipe ? Mine would actually be the hybrid of the traditional Malaysian all time favorite shrimp fritters, known as "Cucur Udang" and the Indian "Vada".
I was actually thinking of just fixing the Malaysian Cucur Udang, which is a concoction of shrimp, fresh cut green chilis, bean sprouts, and chopped green onions mixed in a plain floured fluffy batter and deep-fried to a crunchy perfection. But then I was also craving for some of Asha's assortment of winter munchies, especially the variety of vadas and pakoras recipes.
So basically all I did was substitute the vegetables from the Cucur Udang recipe with "chana dal" flour, aka yellow gram flour, slap a fancy Super Bowl related name to it and voila! The "Colt"-en Shrimp Fritter is born.
When preparing the batter, make sure it is not runny, otherwise it won't stick to the shrimp when you deep fry the fritters. The batter should be stirred to a smoothly thickened grits-like texture when they go into the fryer. That way, the fritters will be crunchy on the outside, and a tad soft on the inside. I also quick-freeze it for 15 minutes before frying to keep the fritter in shape. Also, make sure the oil is on medium heat, as they can get "burnt" quite easily.Shrimp Fritter Recipe
Ingredients :
16 shrimps ( I used white ecuador shrimps here, size 26/30, peeled and deveined, leave the tail on )
200 gm chana dal flour ( lentil/yellow gram flour )
30 gm rice flour
1 tsp baking soda
1 tsp tumeric powder
1 tsp minced ginger
1 tbsp sliced serrano chilis
1 tbsp chopped red bell peppers
1 tbsp chopped green onions
1 tbsp chopped cilantros
2 tsp cumin seeds
1 tbsp chana dal split peas ( soaked and softened )
salt to taste
210 ml water
Method :
1) In a bowl, mix all the ingredients until batter form a paste-like mixture, and let chill in the refrigerator for about 10 minutes.
2) Remove batter from the refrigerator, dip the shrimp into the batter, deep fry at high-medium heat until golden brown.
2) Remove batter from the refrigerator, dip the shrimp into the batter, deep fry at high-medium heat until golden brown.
Labels: Appetizers And Snacks, cucur udang, fritter, Herbs And Spices, indian vada, Seafood, Shrimp
Posted by Melting Wok
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19 Comments:
un super site, domage que ce n'est pas en fr ou italien!!
OMG, fresh cut chillis! Am finding all sorts of excuses to add some to my food at the moment! :)
by the way, I usually roll my prawns in tapioca flour before dipping them into batter so that more batter can stay on, but I suppose you already know that trick?
You make the shrimp, too!
It was so difficult to choose between them and the chicken. ;)
MMMM yum!
damn those look good!
i did my meme for youyou :):)
In celebration with the Colts win izit ? I like this version - it's like Vandai but more filling(prawns) and less of the flour :P
YUMMO!! S!! You are making me fry more!!Looks great and what a twist on the plate,eh?!Shrimp 'Vada" is much more tastier than my veg galore!;D
Hey, I might abondon my vada and try these instead!:)
Another shrimp recipe? Awesome!
Paz
Must you pat the shrimp dry so that the batter will stick? I made tempura before, but the batter did not stick, so I was wondering if that was because my shrimp was not totally dry.
How many times more are you going to post that picture? How many buckets more should I prepare to collect drools? Undergoing major dehydration.
I can just imagine the crunchiness on the outside and the tender and succulent prawns on the inside. Mmmm!
I wonder if it will taste nice if I add wheat biscuit. Dip the shrimp then cover with wheat bix... will it get soggy?
Dis one will be good over a chilled glass of wine. Yes?
just u & me....can ah
Ooh, fritters, they're so much fun to eat. I'll have to make these for my husband. Do you think this would work with veggies for me? 'Cause I gotta have some of that crispy batter!
lory, merci !! thank you for your encouragement & yours is colorful and lovely as well :)
Shilpa, I didn't have to do that though, hmm, I just towel dry them and chill them a bit before I dip them into the batter.
Patricia, yeah, definitely can't go wrong with one of each :)
Sims, pat dry and chill the shrimps a bit before dipping into the chilled batter. On the tempura, I always use Shirakiku, best I've had so far.
tummy, its okay, as soon as u step outta office, what do u get ? buckets of sugar cane juice, longan, and so much more :P
pablo, yess, crunchy like your wifey's mee suah kueh :))
teckiee, you mean the wheat bix mix right ? not crushed wheat biscuits ya ? You can substitute the chana dal flour w/wheat bis mix, might wanna experiment a few shrimps first hehe :)
toni, depending which kind of wine muahaha :P
susan, ohh yes, I know how much you love using veges in your recipes, and sure you could put as much as you like, I did mine with veges before using bean sprouts, add an egg, and chopped tomatoes, simply yummy :) ooh, they go preety well with some spicy ranch too :)
Oooooh, I smell scandal between Chief BSG and Melting-You-Melting-Me. :-O
*LOL* at RM's comment. Anyway, the pic of the shrimp fritter has mesmerize me. Been staring at it for a cool 2 minutes before I wrote this comment! Ha ha ha....
Those shrimp look absolutely awesome! Can't wait to try them. And so glad you found my site so I could find yours.
I'll definitely be back often. Thanks for sharing.
wmw, ooh, thanks for dropping by again under such "circumstances" hahaha, I'll take the comment regardless, don't stare, just peek ok ? cheers !:)
ruth, thanks for dropping by, it is my pleasure to find simple delicious recipes with the right herbs, spices and ingredients like the ones at your site, will do the same in the future, thx :)
Salut, what a cool recipe...but should sais that i will never find all the ingredients here in my small town ;) Too bad, i think i will move to asia, it's the easiest way ;-) Un grand bravo pour cette jolie recette (becaus you understand french, isn't i ?? ;-)
Cheers
Claude
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