Ingredients
Check off ingredients as you go
For 28 shrimp fritters
- 28 shrimp (substitutes for me) thawed
For the batter
- 190g flour, sifted (1½ cups)
- 120g cornstarch (1 cup)
- 280ml very cold water (1¼ cups)
- ¼ teaspoon salt
- 2 packets baking powder
- neutral oil (for frying)
These little shrimp fritters have a wonderful feature - they can be made ahead and reheated in the oven for a few minutes without getting soggy, thanks to the egg-free batter! They’re perfect for appetizers or as a starter for an Asian meal.
- In a mixing bowl, combine the flour, cornstarch, salt, and cold water, whisking lightly to remove all lumps. The batter should be thick and coating. Refrigerate.
- Heat the oil in a pan. Dust the shrimp with flour.
- Add the baking powder to the batter and mix. It will bubble up.
Dip the shrimp in the batter, let excess batter drip off (you can use the edge of the bowl to help), then plunge into the hot oil. Fry until golden (maximum 2-3 minutes).
Drain and place on a container lined with paper towels or on a strainer set over a plate.
Serve immediately with spring roll sauce.
Tips
You can prepare these fritters ahead of time and reheat them in the oven for 10 minutes at 190°C (375°F).
If, like me, you’re using shrimp substitutes, cook quickly as indicated since the fish is already cooked, otherwise it might burst and the hot oil could burn you…
🐟 If you’d like to learn more about fish in Israel, I’ve written a practical guide and French-Hebrew fish lexicon to help you navigate and discover the choices available to you!