Ingredients A:-
200g cooked rice (overnight)
130g plain flour
35g rice flour
1 tablespoon tapioca flour
½ teaspoon baking powder
200ml water
Ingredients B:-
80g yam (shredded)
15g dried shrimp (soaked, chopped)
4 shallots (sliced)
1 red chilli (shredded)
5 tablespoons water
Ingredients C:-
100g shrimp
Seasoning :
½ teaspoon salt
½ teaspoon pepper
1. Soak cooked rice with water for 20 minutes, drain and set aside.
2. Combine soaked rice with the rest of ingredients A in a large bowl, stir well to form batter.
3. Heat up 3 tablespoons oil in hot wok, to saute shallots and shrimps until fragrant, add chilli, yam and water. Stir-fry for 5 minutes, add in seasoning, toss well. Dish up, add into batter, mix well. Leave aside to rest for 15 minutes.
4. Heat up oil with metal ladle in a deep pan for deep-frying.
5. Fill in some batter mixture in ladle, then put a piece of shrimp on batter. Deep fry in the hot oil over high heat for a while, then loosen the cake from ladle. Continue deep fry it until golden brown. Remove, drain and serve.
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