How to Make Malaysian Shrimp Fritters with Sweet Chili Sauce
International dishesFried DishesMalaysia30 minutes resting the batter, fried until golden and crisp
Malaysian shrimp fritters with sweet chili sauce come out golden, with a crisp shell and a whole prawn sitting on top. Dipped in the tangy hot sauce, the plate empties very fast.
The hardest part is the oil temperature, because cool oil soaks into the batter and leaves the fritters limp. Resting the batter for 30 minutes and heating the oil until it is properly hot are the two core techniques. The common mistake is dropping the fritters in too early, so the shell never puffs and simply drinks up oil.
This batch weighs about 1.5kg, at roughly 160 calories per 100g.
Method
Mix 250g of all purpose flour, 1 teaspoon of yeast, 1 teaspoon of salt, 1/2 teaspoon of turmeric powder, 1 handful of grated carrot, 1 handful of garlic chives cut into lengths, 2 thinly sliced shallots and 300 to 350ml of water into a batter, then rest it for 30 minutes.
Clean 500g of shrimp, peeling the large ones so they stay tender.
Heat the oil until it is properly hot. Spoon 1 tablespoon of batter into a ladle, set a shrimp on top, then lower the whole ladle into the oil.
Deep fry until the fritter is evenly golden and crisp, then lift it onto a rack to drain.
Make the sauce: put 1 tablespoon of finely minced garlic, 2 tablespoons of 5 percent vinegar or 2.5 tablespoons of lime juice, 5 tablespoons of kOBE Monk Fruit Blend, 4 blended chilies, 1 tablespoon of chili powder, 1/2 teaspoon of salt and 1 tablespoon of chili sauce into a small pot and warm it over medium low heat until the sweetener dissolves.
Pour in 1 tablespoon of cornstarch slaked with 100ml of water and stir until the sauce boils and thickens, then turn off the heat.
Serve the fritters hot with the sweet chili sauce and a little pickled vegetable on the side.
Tips
The yeast is what opens up the crust, so keep it in even though the batter only rests 30 minutes.
Dipping the ladle into the hot oil for a few seconds before scooping the batter lets the fritter slide off on its own.
kOBE Monk Fruit Blend is a powder and dissolves very quickly, so medium low heat and steady stirring are enough for the sauce.
Draining the fritters on a rack rather than on paper keeps the crust crisp for longer.
Garlic chives can be swapped for spring onion cut into lengths, keeping the same handful.
This sweet chili sauce also goes very well with fried chicken wings.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.