Crisp spring onion fritters

Crisp spring onion fritters

By
From
Luke Nguyen's Greater Mekong
Makes
10
Photographer
Stuart Scott

This is the tastiest Shan snack, my absolute favourite. It is the perfect drinking dish — or as the ladies in Myanmar call it, a ‘gossiping’ dish. The €filling may feel a little moist and loose, but it will all come together and crisp up as you deep-fry it. Traditionally, these fritters are wrapped up in pretty lotus flowers and dipped in the tamarind sauce, but betel leaves work well too.

Ingredients

Quantity Ingredient
500ml peanut oil, for deep-frying
10 lotus flowers or fresh betel leaves

Tamarind dipping sauce

Quantity Ingredient
125ml tamarind water, (see note)
2 teaspoons sugar
2 teaspoons fish sauce
2 cm piece fresh ginger, peeled and pounded
2 small garlic cloves, peeled and pounded
1/2 teaspoon chilli flakes
2 tablespoons chopped coriander

Fritters

Quantity Ingredient
10 spring onions
1 ripe tomato, sliced
1 red asian shallot, finely sliced
2 cm piece fresh ginger, peeled and pounded
2 garlic cloves, peeled and pounded
1 teaspoon hot paprika
1 teaspoon sea salt
90g rice flour
45g glutinous rice flour
1/2 teaspoon baking powder
125ml beer

Method

  1. Put the dipping sauce ingredients in a bowl and mix until well combined. SetΠaside until ready to serve.
  2. To make the fritters, cut the green parts of the spring onion into 3 cm lengths and€ finely slice the white ends. Place in a bowl with the tomato, shallot, ginger, garlic, paprika and salt. Add the rice flours and baking powder and mix to combine. Slowly stir in the beer, adding just enough so that everything sticks Œtogether.
  3. Heat the peanut oil in a wok over high heat; you can tell the oil is hot enough when you drop in a breadcrumb and it starts to cook.
  4. Divide the fritter mixture into 10 even portions, clumping each together to form a fritter about 5–6Œcm across. Add them to the hot oil, in batches if necessary, and fry for 2–3 Œminutes on each side, or until golden brown and crisp. Drain briefly on paper towels.
  5. Wrap the fritters with a lotus flower or betel leaf and serve with the dipping sauce. Enjoy with beer.

Note

  • To make tamarind water, soak 100 g tamarind pulp in 400 ml boiling water. Break it up a little with a whisk, then leave until cool enough to handle. Using your hands, break the mixture into a thick paste. Pass the mixture through a sieve; you should get about 375 ml tamarind water.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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