I made my mom’s Sambal squid with a twist using Korean Gochujang as seasoning. I also used tomato ketchup and lime juice. Makes a wholesome meal with Thai jasmine rice.
We made these shrimp jemputs for a Halloween pot luck party we went to.
About 1 pound of Cooked Shrimp, remove tail
2 cups of Flour
2 pints of Ice Water
1 bunch of Green Onions, chopped
1 Tablespoon of Shrimp Paste
Make a batter with flour, eggs, shrimp paste, and ice water to a pasty consistency, mix well. Add chopped green onion. Use hot pot ladles, dipped in oil, then scoop batter and put one shrimp in each scoop. Then deep fry the shrimp fritter in the batter and gently ease it out. Use a deep fryer. Set deep fryer to 325 degrees Fahrenheit. Deep fry each fritter for about 2 to 3 minutes. Do not ease it out of ladle till done. Make a dipping sauce with Vietnamese sweet chili sauce and chopped peanuts.