Okoy Shrimp-Tofu Fritters
Yield
1 batchPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
shrimp
frozen, shelled |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
mung bean sprouts
|
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 2 | large |
eggs
well beaten |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
bean curd
thinly sliced |
|
| 1 | cup |
vegetable oil
|
|
|
Dip |
* | ||
| 4 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
water
|
|
| 1 | each |
garlic cloves
crushed |
|
| ⅛ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
shrimp
frozen, shelled |
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
mung bean sprouts
|
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 2 | large |
eggs
well beaten |
|
| 5 | ml |
salt
|
|
| 237 | ml |
bean curd
thinly sliced |
|
| 237 | ml |
vegetable oil
|
|
| 0 |
Dip |
* | |
| 6E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
water
|
|
| 1 | each |
garlic cloves
crushed |
|
| 0.6 | ml |
black pepper
ground |
|
Directions
Mix all dip ingredients thoroughly.
Mix water and flour until smooth.
Add eggs, salt and bean curd.
Mix thoroughly. Prepare skillet or wok by heating ½ cup of oil to start.
Drop heaping tablespoonful of mixture in hot oil, taking care that fritters don't stick to each other.
When bottom side of fritters start to brown, turn over.
Fry until crisp and dry on paper towels.
Continue to add remaining oil as needed until all fritters are cooked.
Serve in a large dish with saucer of dip.
