Well, well, well...
While we are at the fritters, might as well do another one, shall we?
Ingredients
1 bag of prepared coleslaw salad mix (this way you don't have to shred the cabbage and carrot.. Hey, if we can simplify things, why not?)
300 gram small cooked shrimps
4 large eggs, lightly beaten
1 1/4 cups of rice flour
4 tbsp. all purpose flour
1 tsp salt
1/2 tsp ground coriander
1/2 tsp black pepper
1/2 cup chicken broth
1 red onion, chopped
4 cloves of garlic, minced
2 stacks of celery, chopped
3 green onions, chopped
4 red chillies, chopped (optional, only if you like it spicy)
Canola/peanut oil to fry
Directions
Mix all the ingredients in a large bowl. Set aside.
In a large heavy bottomed sauced pan, pour enough oil to fill the pan about half way. Heat over medium heat until a deep frying thermometer inserted in the oil reaches 360F.
Drop 2 tbsp. of the fritter batter into the hot oil. Work in batches and do not overcrowd the pan. The pieces should not touch each other while frying.
Turn the pieces as they brown.
When both sides are golden brown, transfer the fritters into a cookie sheet pan covered with paper towels to drain the excess oil.
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