When my oldest sister came to visit, we talked about our family recipes, especially the meals that our late mother used to make every day.
My mother was an excellent and creative home cook. She fed us every day with 4 to 5 dishes.
We ate very well even though we came from a poor family, which is something I didn’t realize until much later in life.
As we were talking, I remembered shrimp fritters, or called hee chee or cucur udang in Malaysian language.
They are golden brown nuggets of gluten, bean sprouts, and little shrimp that are fried until crispy. They are served with her own garlic chili sauce.
The thought of the shrimp fritters immediately made my mouth water. It’s been a while since I had that dish, and my family really likes this recipe.
So here it is, my mother’s simple yet delicious Malaysian shrimp fritters recipe. It is very easy to make and takes only a few basic ingredients.
Since my sister left, I’ve made the shrimp fritters many times. They are so good that the little boy of a friend gave them a thumbs up after the first bite.
If you try the recipe, I’m sure you’ll enjoy this comforting and nostalgic dish from my late mother.
Shrimp fritters are a tasty appetizer that are crispy on the outside and soft on the inside. They make a great finger food for parties or game day snacking. While you can find shrimp fritters at many restaurants making them at home is easy and allows you to control the ingredients. This article will provide tips and step-by-step instructions for making perfect shrimp fritters right in your own kitchen.
Ingredients Needed
The ingredients for shrimp fritters are simple and can likely be found in your pantry and fridge. Here’s what you’ll need:
- Shrimp – Peeled, deveined, and chopped into bite-sized pieces. About 3/4 to 1 pound.
- Flour – All-purpose flour acts as a binder. You’ll need around 1 1/2 cups.
- Eggs – Eggs help hold the fritters together. 2 large eggs works well.
- Beer – Add flavor and moisture. Use about 1/4 cup.
- Onion – One chopped medium onion adds flavor.
- Jalapeno – Seed and mince one pepper for a touch of heat.
- Garlic – 2 to 4 cloves, minced.
- Spices – Salt, pepper, baking powder, and dried thyme season the fritters.
- Oil – For frying. Vegetable or canola oil works well.
Step-By-Step Instructions
Follow these simple steps for perfect shrimp fritters every time
1. Prep the shrimp
Rinse, peel, and devein the shrimp. Chop into small, bite-sized pieces and place in a large bowl.
2. Make the batter
In a medium bowl, mix together the flour, baking powder, salt, pepper, and thyme.
In a separate bowl, lightly beat the eggs.
Pour the beer into the dry ingredients and stir quickly to form a thick dough. Transfer dough to a stand mixer and let the steam release.
Slowly pour in the eggs while mixing until fully incorporated
3. Fold in remaining ingredients
Chop the onion, jalapeno, and garlic. Add them to the shrimp along with the batter and fold gently until fully mixed.
4. Fry the fritters
Heat at least 2-3 inches of oil in a heavy bottomed pot or Dutch oven to 350°F.
Carefully drop tablespoon-sized balls of batter into the hot oil without overcrowding.
Fry 3-5 minutes per side until golden brown. Drain on paper towels.
5. Enjoy!
Serve the fritters immediately while hot and crispy. Enjoy plain or with your favorite dipping sauces like honey mustard, ranch, or marinara sauce.
Tips for Perfect Shrimp Fritters
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Chill the batter for at least 2 hours before frying for best results. This allows the ingredients to fully incorporate.
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Don’t overcrowd the pan when frying. This leads to greasy fritters that stick together.
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Flip the fritters over during frying to ensure even browning.
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Use a thermometer to maintain proper oil temperature. Overheating can make the coating too dark.
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Pat off excess batter before frying for the crispiest coating.
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Allow the oil to return to temperature between batches.
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Mix up the type of seafood used. Clams, scallops, crab, and lobster all work well.
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Get creative with the seasoning. Old Bay, cayenne, lemon zest, or cumin make tasty additions.
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Serve with fun dipping sauces like honey mustard, sweet chili, or remoulade.
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For a healthier version, bake the fritters on a parchment lined baking sheet at 400°F for 15-20 minutes, flipping halfway.
Frequently Asked Questions
How long does the batter need to chill?
For best results, chill the batter at least 2 hours. This allows time for the flour to fully hydrate and the ingredients to marry. The fritters will hold together better when fried.
Can I make the batter ahead of time?
Absolutely! The batter holds well in the fridge for up to 2 days. Cover it directly with plastic wrap before chilling.
What kind of oil is best for frying?
Opt for oils with a high smoke point like vegetable, canola, peanut, or avocado oil. This allows the oil to get hot enough to fry without burning.
My fritters are greasy. What went wrong?
Greasy fritters are often caused by overcrowding the pan, not allowing the oil to return to temperature between batches, or using old oil. Fry in smaller batches and use fresh oil for best results.
Can I freeze leftover fritters?
It’s best to eat shrimp fritters fresh. Reheating tends to make them soggy. Leftover batter can be frozen for later use.
Making shrimp fritters from scratch takes a bit of time but it’s worth the effort. The end result is hot, crispy fritters bursting with sweet, tender shrimp. Follow the tips above for perfect shrimp fritters every time. Get creative with flavors and enjoy!
How Many Calories per Serving?
This recipe is only 213 calories per serving.