Ingredients:

 

3 cups beansprout (togue)

200g shrimp/prawns

1 cup plain/all-purpose flour

1 cup corn flour

1 1/2 tsp. baking powder

1 1/2 – 2 tsp. salt (adjust according to your taste)

1/2 tsp. pepper

1/4 cup annatto (atsuete) water (I used 1/2 tsp. atsuete powder dissolved in 1/2 tsp. oil then I add the water)

1 cup shrimp juice or plain water

1 egg, beaten

Cooking oil for frying

 

Procedures:

 

1. Mix all dry ingredients in a bowl then add all the liquid ingredients and stir it well using a wire whisk to make a smooth batter.

 

2. In a saucer, scoop about 1/4 cup of batter and arrange a handful of beansprouts. Place a few pieces of shrimp on top then add another tbsp. of batter to cover the shrimp.

 

3. Heat up a pan with oil, pour slowly and carefully the beansprout batter. Fry until crispy and golden brown on both sides.

 

4. Place in a plate with paper towel to absorb the excess oil.

 

5. Best serve hot with pinakurat vinegar or garlic vinegar with salt and black pepper.