Aromatic Water Parsley and Shrimp Fritter
Aromatic Water Parsley and Shrimp Fritters: A Delicious Snack with Fragrant Water Parsley and Chewy Shrimp
One of the most delightful ways to enjoy the fragrant flavor of water parsley is by making it into a savory fritter! When you add shrimp and fry it until crispy and chewy, it becomes a fantastic appetizer, a perfect accompaniment to drinks, a late-night snack, or even a side dish. This recipe offers a wonderful balance of textures and flavors that everyone will love.
Main Ingredients
- Water Parsley 200g
- Shrimp 9 pieces (peeled and deveined)
- Tempura Flour 300ml (for a crispy texture)
- Water 200ml (to create the batter)
- Cooking Oil (generous amount for frying)
Dipping Sauce
- Soy Sauce 2 Tbsp
- Mirin 2 Tbsp
- Vinegar 1 Tbsp
- Gochugaru (Korean chili flakes) 0.5 Tbsp
- Soy Sauce 2 Tbsp
- Mirin 2 Tbsp
- Vinegar 1 Tbsp
- Gochugaru (Korean chili flakes) 0.5 Tbsp
Cooking Instructions
Step 1
In a large bowl, combine 300ml of tempura flour and 200ml of water. Whisk them together thoroughly until you have a smooth batter with no lumps. Ensure the batter is well-mixed but avoid over-whisking.
Step 2
The ideal batter consistency for this fritter is slightly thick, similar to that of cream. This thickness helps the ingredients adhere well to the batter and ensures the fritters turn out extra crispy when fried. If the batter is too thin, the ingredients might separate during cooking.
Step 3
Finely chop the prepared shrimp into bite-sized pieces. Aim for a size of about 0.5cm to 1cm for even cooking.
Step 4
Wash the water parsley thoroughly, pat it dry, and then cut it into approximately 5cm lengths. For best results, ensure the water parsley is well-rinsed and dried before chopping. (Reference for washing water parsley: @7001861 – if this is a link, replace with actual URL)
Step 5
Add both the chopped water parsley and the prepared shrimp to the batter in the bowl. Make sure all the ingredients are ready before combining.
Step 6
Gently mix the ingredients into the batter using a spatula or chopsticks. Ensure the water parsley and shrimp are evenly coated with the batter for a uniform fritter.
Step 7
Heat a generous amount of cooking oil in a wide pan over medium-low heat. Once the oil is hot, carefully spoon about a ladleful or a handful of the water parsley and shrimp mixture into the pan. Spread it out gently to form a round, flat fritter. Avoid making the fritters too thick, as this can prevent them from cooking through evenly.
Step 8
Fry the fritter over medium-low heat. Wait until the edges start to look golden brown and the bottom appears set and slightly firm. At this stage, you can use a spatula to gently shape the edges for a neater appearance. Once the first side is golden and cooked, carefully flip the fritter over.
Step 9
After flipping, continue to fry the other side until it is also golden brown and crispy. Once both sides are perfectly cooked, transfer the fritter to a plate lined with paper towels to drain any excess oil.
Step 10
While the fritters are cooking, prepare the dipping sauce. In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp vinegar, and 0.5 Tbsp gochugaru (if desired for a little heat). Stir well to mix. This sauce will add a wonderful savory and slightly spicy kick to the fritters.
