Friday, June 25, 2010

A Lily-Inspired Dish (2) - Shrimp Fritters

Sometimes it can even be a little overwhelming going into Lily's Blog, because it is so easy to go through one wonderful recipe after another and then reminising and salivating over all the foods that I grew up with! Before I know it, I am quite content with just browsing all the scrumptious food photographs, and the recipe you set out to look for becomes secondary.  Enthralled in a world of good food and waking up to find that so much time has passed by--what did I go to her blog to look for anyways??  Do you find yourself doing this?

I have always wanted a good batter to coat shrimp for deep frying or for a coating meat for a sweet and sour dish.  It must be light, crispy and yet have some staying power, able to stand well by itself  or with a sauce over it. Lily has so many good recipes that this one is somehow hidden or one you could easily skipped right by.  She led me to to this treasure when we were discussing about the different batters and every since then, it has been a keeper, one that goes right into my recipe box after the first try.  Shrimp coated in this batter would wow your dinner guests over and over again and your family will love you for it. Another good thing is that it is extremely easy to put this batter together.  A combination of the different flours does wonder to the batter and when cooked, it stays crispy for sometime.

Thanks Lily for another home run! 

(Lily's Shrimp Fritters - Adapted by Peng)


1 pound raw shrimp, cleaned and deveined (with tail on)

½ tsp. salt
1 tsp. sugar
½ tsp. white pepper
1 egg white
1 tsp. sesame oil

About ½ cup purpose flour for dusting shrimp

½ cup all purpose flour
¼ cup corn starch
1 Tbs. rice flour
¼ tsp. salt
1¼ tsp baking powder
¾ cup water
1½ Tbs. oil

Oil for deep frying


1. Dry shrimp thoroughly with paper towels. Add in seasonings.

2. Dust shrimp with flour and shake away any excess.

3. Heat oil to 350 degrees F. Dip floured shrimp into batter and fry until golden brown. Fry shrimp in  small batches. Do not crowd pan or wok. Drain cooked shrimp on a plate lined with paper towels.

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