Acetes Fritters

Acetes serrulatus.. or as Malaysians call them Udang Geragau... Whenever my sight caught this mini scrumptious shrimps - i would definately 'borong' them ..if possible all.. hehe.. Just luv the taste..what more when they are fresh from the boat itself! One of my favourite ways to enjoy these fresh acetes is to make them into fritters and serve them with cucumber, fried tofu and peanut gravy.

Ingredients:
1 cup of rice flour
1/4 cup of unbleached flour
1/2 cube of anchovies stock
1tsp tumeric powder
1tbsp meat curry powder
sea salt
pepper
oil for frying






Method:
1. Clean acetes and toss them.
2. In a bowl- mix the rice flour, flour, anchovies stock, curry & tumeric powder, salt & pepper & water - make it into a batter (the consistency should be like fried banana batter consistency).
3. Heat the oil in the wok.
4. Drain excess water from the acetes and drop into the batter.
5. Scoop the batter containing acetes and deep fry them in a medium heat.
6. Fry tofu and cut into cubes. Cut cucumber into cubes.
7. The dish is served hot with peanut gravy.

.. know what.. this will definately goes well with a cuppa steaming hot coffee... bon appetite.. ;)