My Kuali: Shrimp and carrot fritters

 Asalamualaikum dan selamat pagi kengkawan2 semua…pagi2 ni nak tepek cekodok yang kak rose buat petang semalam… bila berblog walking nampak la memacam2 menu kat blog kawan2… antaranya cekodok ini la… walaupun selalu buat, tp yg ni lain sket….lain tang nama jer, sbb kopy dari blog omputih, so cekodok udang n lobak pun dah tukar jadi shrimp n carrot fritters! apa2 jer la asalkan sedap, laju jer masuk molot kan…

resepinya kak rose kopy dari sini, mekasih ya mintak izin nak kongsikan kat sini lak…

Ingredients:

220 gram flour
1 tsp baking powder
1 tsp salt

¼ tsp turmeric powder
70 gram shallots or onion – sliced thinly
60 gram carrot, finely shredded
1 red chili – removed seeds and chopped

4 spring onions – cut into ½” lengths
250g shrimps, shelled and de-veined – roughly chopped

320ml water

Ingredients for the Chili Sauce

8 fresh red chilies – sliced
4 cloves garlic, sliced

1 1/2 Tbsp sugar
3 Tbsp white vinegar
3 Tbsp tomato ketchup
4 Tbsp water 
(kak rose tak buat, cicah dengan cili sos ready made jer!)

1. Sift flour, baking powder, and salt into a mixing bowl. Add the
shallots, carrot, green onions and shrimps. Stir in water and mix well.
2. Heat the oil in a wok or shallow pan over medium heat. Test by
placing a small drop of batter into the oil – if it sizzles, the oil is
ready.
3. Drop tablespoonful of batter into the oil, leaving at least 1cm of
space between them. Fry until lightly puffed and golden brown on both
sides. Drain well in on paper towels. Fry fritters in batches until all
the batter is used up.
4. Meanwhile, prepare the chili sauce. Put all the ingredients into a
blender or a food processor and blend finely. Transfer into a small
bowl.
5. Serve the fritters hot or warm, accompanied with chili sauce 

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