Shrimp Fritters

If desired, trim the ends off the bean sprouts, then rinse them.

Sift the all-purpose flour into a large mixing bowl.

Stir in the rice flour (optional, but it helps make the fritters extra crispy).

Add the baby shrimp, bean sprouts, and chopped scallions to the bowl. For the most authentic texture, use tiny baby shrimp called geragau (the same shrimp used to make cincaluk) if you can find them.

Crack in the egg and pour in the water.

Add the salt, fish sauce, and sugar.

Mix everything together well to form a batter. Optional: stir in a handful of carrot strips or orange sweet potato strips for extra color and a mild sweet flavor.

Don't worry if the batter looks very dry and clumpy at first — keep mixing and it will loosen into a slightly watery, thick batter.

Heat a wok with enough oil for shallow frying over medium-high heat until fully hot.

Once the oil is fully heated, reduce the heat to medium.

Use a tablespoon to scoop up a heaping portion of the batter and gently drop it into the hot oil.

Continue scooping and frying in 2-3 batches, depending on the size of your wok, until the oil is about 80% filled with fritters.

Fry until the bottoms turn golden brown, then flip the fritters over and fry the other side until golden brown too.

Remove the fritters with a strainer and drain on a dish lined with paper towels to remove excess oil.

Serve immediately with your favorite chili sauce.