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



Step 1

Mix water and flour until smooth.

Step 2

Add eggs, salt and bean curd; mix thoroughly.

Step 3

Prepare skillet or wok by heating ½ cup of oil.

Step 4

Drop heaping tablespoonful of mixture in hot oil.

Step 5

Take care that the fritters do not stick to each other. Fry until crisp and dry on paper towels.

Step 6

Continue to add remaining oil as needed until all the fritters are cooked.

Step 7

Serve in a large dish with dip of vinegar, chopped onions and siling labuyo (optional).

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