Fluffy shrimp fritters with Japanese-style aurora sauce

Shrimp fritter　次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊

Shrimp fritter

What kind of dish is shrimp fritter ??

Fritters are a kind of Western-style tempura.

Japanese tempura is said to be a Japanese adaptation of the Western dish fritters, which was introduced as a Nanban culture from the end of the Muromachi period to the beginning of the Edo period.

The word fritter comes from the Latin “frictura,” which means “fried food.” It is characterized by the use of meringue in the batter, which gives it a fluffy texture.

This recipe adds baking powder to the batter, making it easier and more foolproof.

It can also be used with fish, meat, and vegetables. You can also add sugar, milk, and cinnamon to the batter to fry fruits.

The trick to frying tempura and fritters deliciously is to suppress the production of gluten in the flour and prevent the batter from becoming sticky.

Although many people make tempura and fried chicken, few people may make fritters at home.

The batter for fritters may seem difficult at first glance, but it’s actually not that difficult.

If you remember how to make it, your dining repertoire will expand greatly.

Aurora sauce

In Japan, Aurora Sauce is generally a mixture of mayonnaise and ketchup in a 1:1 or 2:1 ratio. It goes great with fried foods.

Sometimes, a mixture of ketchup and Worcestershire sauce is also called Aurora Sauce. Check out this recipe.　👉　Nostalgic taste: Fried kajiki(marlin) with aurora sauce

NUTRITION FACTS of Shrimp fritter

1035 kcal Protein 124.3g Fat 43.3g Carbs 48.6g Salt equivalent 6.3g

（When using 1/3 of the batter，Oil absorption 15%）

INGREDIENTS for Shrimp fritter (6SERVINGS)

• Shrimp (600g, 30 pieces)
• Potato starch (10g)
• Water (500g)
• Flour (100g)
• Baking powder (4g)
• Sugar (6g)
• Salt (2g)
• Water (150g)
• Egg white (50g)
• Ketchup (50g)
• Half-calorie mayonnaise (50g)
• Lemon juice (30g)

Shrimp fritter COOKING INSTRUCTIONS

1. Peel the shrimp’s shells and tails.
2. Make an incision on the shrimp’s back and remove the black vein.
3. Wash the shrimp with a mixture of potato starch and water.
4. Rinse the shrimp under running water.
5. Mix the flour, baking powder, sugar, salt and water. Mix quickly to avoid sticky mixture.
6. Take cold egg whites straight out of the refrigerator and beat them with an electric whisk until stiff peaks form.
7. Mix ingredients ⑤ and ⑥ together. Mix gently to avoid crushing the air bubbles in the meringue.
8. Dip the shrimp into the batter and fry in oil heated to 170°C.
9. Mix mayonnaise, ketchup and lemon juice.
10. Pour the sauce over the shrimp.

Make sure to use a clean bowl as the meringue will be difficult to form if oil is mixed in. Also, be sure to fry the meringue immediately after whisking to prevent it from collapsing.

---