raw shrimps, peeled and devein
dried rice vemicelli
4 scallions, sliced
2 small red chili, chopped finely
Cooking oil for deep-frying
Sweet chili sauce to serve
Use a food processor to process have the
shrimps until smooth. Chop the remaining shrimps and place them in a
bowl with the processed shrimps. Mix well to combine. Soak the
vermicelli in a heatproof bowl filled with hot water. Soak for a minute.
Drain and cut the vermicelli into shoft lengths. Using a small jug, beat
the egg, water and fish sauce. Sift the plain flour into another bowl.
Make a hole in the center of the flour, and gradually add the egg
mixture, and stir until smooth. Add the shrimp mixture, bagoong,
scallions, chili and vermicelli into the bowl and mix to combine well.
Heat a wok with cooking oil. Add a few tablespoons of the mixture into
the oil and deep-fry for 3 minutes, or until the fritters are crisp and
golden. Remove with a slotted spoon and drain on paper towels. Repeat to
complete with the remaining mixture. Serve the shrimp fritters with
sweet chili sauce as a snack.