Ingredients
Check off ingredients as you go
Makes 28 shrimp fritters
- 28 shrimp (kosher imitation shrimp for me), thawed
For the tempura batter
- 190 g (1½ cups) all-purpose flour (plain flour), sifted
- 120 g (1 cup) cornstarch (cornflour)
- 280 ml (1 cup + 3 Tbsp) very cold water
- 1/4 tsp salt
- 4 tsp baking powder (20 g)
- neutral oil (for frying)
These little shrimp fritters have one very welcome feature: you can make them ahead and reheat them for a few minutes in the oven without them going soggy, because the batter contains no eggs! That makes them perfect for an appetizer or as a small starter for an Asian meal.
- In a large bowl, combine the flour, cornstarch, salt and cold water, whisking lightly to remove any lumps. You want a thick batter that coats a spoon. Chill in the fridge.
- Heat the oil in a skillet. Dust the shrimp with flour.
- Add the baking powder to the batter and stir. It will start to bubble.
Dip a shrimp into the batter, let the excess drip off (the rim of the bowl helps here), then slide it into the hot oil. Fry until golden (2-3 minutes at most).
Drain and set on a plate lined with paper towels, or in a colander set over a plate.
Serve right away with a spring roll dipping sauce
Tips
You can make these fritters ahead and reheat them in the oven for 10 minutes at 190°C (375°F).
If, like me, you use imitation shrimp, fry them quickly as directed because the fish is already cooked; otherwise they may burst and the hot oil can burn you…
🐟 If you’d like to know more about fish in Israel, I’ve written a practical guide and a French-Hebrew glossary of fish so you can find your way around and discover all the options available to you !