Chinese Seafood Fritters 3

Ingredients

• 400 gshrimp or white fish
• 100 gflour
• 1egg
• for fryingoil
• lemon — to serve
• to tastefine sea salt

Method

1. Begin by cleaning and preparing 400 g of shrimp or white fish. If using shrimp, peel and devein them, then chop into small pieces. If using white fish, ensure it is boneless and cut into small cubes. This ensures even cooking and a uniform texture in the fritters.
2. In a mixing bowl, combine 100 g of flour with one beaten egg. Mix until you achieve a smooth batter. The batter should be thick enough to coat the back of a spoon but not too stiff, as this will help the fritters hold together when frying.
3. Gently fold the prepared seafood into the batter, ensuring each piece is well-coated. This step is crucial for incorporating the seafood evenly and preventing it from clumping together during cooking.
4. Heat a generous amount of frying oil in a deep pan or wok over medium-high heat. The oil should be deep enough to submerge the fritters halfway. Test the oil's readiness by dropping a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
5. Using a tablespoon, carefully drop spoonfuls of the seafood batter into the hot oil. Avoid overcrowding the pan to maintain the oil temperature. Fry the fritters until they are golden brown and crispy on the outside, which should take about 3-4 minutes per side. The fritters should feel firm to the touch and have a rich, golden color.
6. Once cooked, remove the fritters with a slotted spoon and drain on paper towels to remove excess oil. This step helps maintain their crispiness.
7. Finish by sprinkling the fritters with fine sea salt to taste while they are still hot. Serve immediately with lemon wedges on the side for a fresh, tangy contrast.