West Javanese Shrimp Fritters (Gimbal Udang)2012-06-20
- 1/2 lb shrimp, shelled, deveined, cut to bite sized pieces
- 1 1/2 cups bean sprouts
- 1/2 cup Indonesian coconut milk
- 1 egg, lightly beaten
- 5 tablespoons flour
- 3 scallions, thinly sliced
- 2 teaspoons ground coriander
- 1 teaspoon salt, to taste
- fat for frying
- coriander leaves
- 1 small bowl Ketjap Manis
In a bowl combine shrimp, bean sprouts, coconut milk, egg, flour, scallions, ground coriander, and salt to taste; blend the mixture well.
In a wok or deep fryer, heat 2 inches of fat to 375° and drop a heaping tablespoon of batter into it to test the consistency of the batter. The fritter should hold together but spread into a 2 1/2 to 3-inch round. If not, add more flour, a tablespoon at a time to the batter until the desired consistency is achieved.
Fry heaping tablespoons of the batter in batches in the oil, turning fritters for 1-2 minutes or until golden brown on both sides, and transfer with a slotted spoon to paper towels to drain. Arrange the fritters on a bed of coriander on a heated platter around a small bowl of Ketjap manis for dipping.