Krill Fritters

I made Krill fritters for dinner last night. I served it with Thai chili sauce and mayonnaise. Nice and crisp on the outside, soft and warm on the inside. Huge hit with the family. I've made these several times now, and they've always turned out perfectly.

These are fantastic as afternoon snacks with tea or coffee though I grew up eating them doused liberally with tomato sauce.

Krill are tiny shrimps. Fresh krill is not always available in the market. It's the same kind that made into fermented shrimp paste, belacan. Dried krill is sold in packs in supermarkets or wet markets. Very cheap stuff but very high in protein.

Before you start, you have to pick over the krill and remove any impurities then wash and drain thoroughly in a colander.

Krill Fritters

Ingredients

2 cup all-purpose flour

½ cup fresh krill

½ cup corn

3 shallots – peeled and sliced

1 red chili – deseeded & chopped finely

1 sprig of fresh Chinese parsley leaves – chopped

1 tsp soda bicarbonate

1 tsp salt

2 tbsp white sugar

Plain water

Directions

In a medium bowl, combine the flour, soda bicarbonate, salt and sugar. Make a well in the center and gradually add the water into the flour mixture until you achieve the consistency of thick paint or cream, not too thin and not too thick. Stir gently to combine.

Use a spatula to fold in the rest of the ingredients so that it's evenly combined.

Heat oil in a heavy pot or deep fryer to 185⁰C. Drop fritter batter by spoonfuls into the hot oil, allowing room for the fritters to puff up, without sticking to each other. Turn the fritters over to ensure even browning. Fry until golden and crisp. Drain on paper towels. 

Serve hot with chili sauce or mayonnaise.