Once you try it, you'll be hooked! Crispy on the outside, with a rich, melty avocado and plump shrimp inside, creating a superb harmony in these delicious fritters. They're easy to make with minimal oil, making them perfect even for those who dislike deep-frying. These are guaranteed to be a hit as a side dish for meals or as a snack!
Ingredients
Main Ingredients (2 servings)
- Avocado 1
- Shrimp 80g
- Tempura Flour 50g
- Cold Water 80ml
Seasonings
- Salt (to taste)
- Potato Starch (to taste)
Steps
- Devein the shrimp (80g).
- Rinse the deveined shrimp with water, mixing with salt and potato starch, then rinse again.
- Cut the rinsed shrimp into 2-3 pieces each to make them easy to eat.
- Make a cut down the center of the avocado (1), cut in half, and remove the pit. (Tip!) If it's slippery, wrap it in a paper towel to help remove the pit.
- Cut the pit-removed avocado into 3 more wedges and peel.
- Cut the peeled avocado in half again, then into 1cm cubes.
- In a bowl, combine the tempura flour (50g) and cold water (80ml).
- Add the cut shrimp and avocado to the mixed batter and stir to coat everything.
- Heat about 1cm of frying oil in a frying pan. (Tip!) You can fry these with a small amount of oil.
- Once the oil is heated, drop a little of the batter into the oil. It should immediately sizzle and rise to the surface when the oil is ready.
- Scoop out the shrimp and avocado mixture evenly with a spoon and drop it into the hot oil.
- After dropping them into the oil, spread a little of the remaining batter around the edges and center to shape them. (Tip!) Adding extra batter will help them hold their shape and fry beautifully.
- Fry until the batter is crispy.
- Once both sides are golden brown, remove them from the oil.
- Drain the oil and arrange on a plate.
- Serve with salt or tentsuyu (tempura dipping sauce), if desired.
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