Receta Golden Shrimp Puffs
Golden Shrimp Puffs
February 9, 2016 by Linda Leave a Comment
Quick and easy deep fried Golden Shrimp Puffs. Delicious served with sweet chili sauce. Perfect as an appetizer or a side dish.
The Reunion Dinner is one of the most anticipated events in the Lunar Calendar. Held on the eve of the Chinese New Year, it is a day where Chinese families gather to enjoy a sumptuous meal and usher in the new year. Auspicious sounding dishes (often homonyms that share the same pronunciation but have different meanings) are prepared and served to ensure that the new year is off to a good start.
Dishes like Yee Sang, also known as Lo Sang is a “prosperity toss” for an increase in abundance and Ho See Fatt Choy meaning “good affairs and good fortune” are desirable. Ingredients like whole chicken (completeness), whole fish (surplus), abalone (definite good fortune), and shrimps (happiness), to name a few, are often used. Hence today’s recipe, Golden Shrimp Puffs for a year fill with joy and happiness.
These deep fried Golden Shrimp Puffs were a childhood favorite. My brothers and I would eat them dipped in sweet chili sauce. They were so yummy!
In the recipe below, I used a mix of all-purpose and rice flour. The rice flour gives it a slightly crunchy exterior. It also helps to prevent the puffiness from collapsing when they are not eaten immediately.
- Golden Shrimp Puffs Author: Linda Ooi Recipe type: Appetizer Serves: 4 servings Ingredients
- 24 large (425g) shrimps, peeled and deveined, with tails intact ½ tsp salt ¼ tsp sugar ¼ ground white pepper Batter
- 1 large egg ½ cup (75g) all-purpose flour ½ cup (65g) rice flour + ¼ cup (33g) for dredging ½ tsp baking powder ½ tsp salt Instructions
Combine shrimps, salt, sugar, and ground white pepper in a bowl. Mix well. Set aside. In another bowl, add egg. Break up the yolk with a fork or whisk. Add all-purpose flour, rice flour, baking powder, salt, and ½ cup (120ml) water. Stir to mix into a smooth batter. Heat 1 inch vegetable oil in a small pan. Place ¼ cup (33g) rice flour in a shallow bowl. Holding shrimp by the tail, dredge in rice flour. Then dip in batter and gently lower shrimp into hot oil. Repeat. Fry in batches. Do not over crowd pan. Fry shrimp puffs turning occasionally until golden brown, about 2 to 3 minutes each batch. Remove and drain on metal strainer. Serve immediately with sweet chili sauce. 3.5.3208
I made these Golden Shrimp Puffs for our family Reunion Dinner on Sunday. It was happiness to see the family enjoying them so much. Do give it a try. I know you will enjoy them too.
WISHING YOU ALL A VERY HAPPY, HEALTHY AND PROSPEROUS CHINESE NEW YEAR!
Kiong Hee Huat Chai / Kong Hei Fatt Choy / Gong Xi Fa Cai / Xin Nian Kuai Le