Filipino Shrimp and Vegetable Fritters (Printable)

Golden, crispy fritters featuring fresh shrimp and vegetables for authentic Filipino snacking.

# What you need:

→ Seafood

01 - 7 oz small shrimps, shell on, well cleaned

→ Vegetables

02 - 1 cup mung bean sprouts
03 - 1 small sweet potato, julienned
04 - 1 small carrot, julienned
05 - 1 small onion, thinly sliced
06 - 2 stalks spring onions, chopped

→ Batter

07 - 1 cup all-purpose flour
08 - 1/4 cup cornstarch
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1 cup cold water

→ For Frying

13 - 2 cups vegetable oil

→ Optional Dipping Sauce

14 - 1/4 cup vinegar
15 - 2 cloves garlic, minced
16 - 1 red chili, chopped
17 - Pinch of salt

# Directions:

01 - Combine flour, cornstarch, baking powder, salt, and pepper in a large mixing bowl. Gradually whisk in cold water until smooth and thick batter forms.
02 - Add mung bean sprouts, sweet potato, carrot, onion, and spring onions to the batter. Mix thoroughly to coat all vegetables evenly.
03 - Gently fold shrimps into the batter and vegetable mixture, taking care not to break them apart.
04 - Pour vegetable oil into a deep frying pan and heat over medium-high heat until shimmering.
05 - Scoop approximately 1/4 cup of mixture and carefully drop into hot oil. Lightly flatten to form a disc shape. Fry 2-3 fritters at a time to prevent overcrowding.
06 - Cook each fritter for 3-4 minutes per side until golden brown and crispy throughout.
07 - Remove fritters using a slotted spoon and transfer to paper towels to drain excess oil.
08 - Combine vinegar, minced garlic, chopped chili, and salt in a small bowl. Stir until salt dissolves.
09 - Arrange hot fritters on a serving plate alongside dipping sauce for immediate enjoyment.

# Expert Tips:

01 -
  • The contrast of crispy exterior with tender, sweet shrimp inside is absolutely addictive
  • These come together in under 40 minutes but taste like they took all day to perfect
  • Perfect for feeding a crowd since everyone can grab them hot from the pan
02 -
  • Crowding the pan drops the oil temperature dramatically, making soggy instead of crispy fritters
  • The batter should be thick enough to coat vegetables but still fall off the spoon easily
  • Let the oil return to temperature between batches for consistent results
03 -
  • Grate vegetables instead of hand julienning for faster prep and more uniform texture
  • Substitute rice flour for cornstarch for an even lighter, crispier result

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