¼ k. shrimp, shelled
1 cup all-purpose flour
1 tsp baking powder
1 cup beansprouts
1 cup water
2 tbsps. Scallions, chopped
2 eggs, well-beaten
1 cup bean curd, thinly sliced
1 cup vegetable oil
For the dip, mix:
4 tbsps. soy sauce
1 tbsp. water
1 clove garlic, crushed
1/8 tsp. ground black pepper
Mix water and flour until smooth.
Add eggs, salt and bean curd; mix thoroughly.
Prepare skillet or wok by heating ½ cup of oil.
Drop heaping tablespoonful of mixture in hot oil.
Take care that the fritters do not stick to each other. Fry until crisp and dry on paper towels.
Continue to add remaining oil as needed until all the fritters are cooked.
Serve in a large dish with dip of vinegar, chopped onions and siling labuyo (optional).