S&P Kremasan Fritter
S&P Kremasan Fritter
Ingredients
For the Spice Mix
- 1 part five spice powder
- 1 part salt
- 1 part granulated sugar
- 1 part MSG
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
For the Whitebait Batter
- 80 g all-purpose flour
- 15 g cornstarch
- 3 g baking powder
- 3 g baking soda
- 3 g salt
- 30 g neutral oil
- 180 ml water
- 80 g whitebait
- 3 scallion stalks, sliced
- 2 long red chillies, sliced
- 1 cup coriander leaves
For the Kremasan Batter
- 30 g rice flour
- 70 g tapioca starch
- 4 g salt
- 3 g baking powder
- 1 egg
- 550 ml water
For Frying and Serving
- as needed neutral oil, for deep frying
- 1 part soy sauce
- 1 part vinegar
- 1 part granulated sugar
- as needed chilli, sliced, for dipping sauce
- as needed garlic, raw slices, for dipping sauce
Instructions
- 1
Prepare the Spice Mix: In a small bowl, combine equal parts five spice powder, salt, granulated sugar, and MSG. Add 1/2 teaspoon garlic powder and 1/2 teaspoon white pepper. Mix all ingredients thoroughly with a spoon and set aside.
⏱️ 3 min
- 2
Prepare the Whitebait Batter: In a separate bowl, combine the dry ingredients for the whitebait batter: 80g all-purpose flour, 15g cornstarch, 3g baking powder, 3g baking soda, and 3g salt. Whisk them together.
⏱️ 3 min
- 3
Add 30g neutral oil to the dry whitebait mixture and mix until a paste forms. Gradually add 180ml water to the paste, whisking continuously until the batter is smooth and lump-free.
⏱️ 5 min
- 4
Add 80g whitebait, 3 sliced scallion stalks, 2 sliced long red chillies, and 1 cup coriander leaves to the whitebait batter. Mix well to combine all ingredients and set this whitebait batter aside.
⏱️ 4 min
- 5
Prepare the Kremasan Batter: In another bowl, combine the dry ingredients for the kremasan batter: 30g rice flour, 70g tapioca starch, 4g salt, and 3g baking powder. Whisk them together.
⏱️ 3 min
- 6
Add 1 egg and 550ml water to the dry kremasan ingredients. Whisk the mixture until the batter is completely homogenised and smooth.
⏱️ 5 min
- 7
Fry the Fritters: Heat neutral oil to a very hot temperature in a deep frying pan or wok, ensuring there is enough oil for deep frying.
⏱️ 3 min
- 8
Carefully pour approximately a quarter cup of the kremasan batter into the hot oil. Stand back as it effervesces, sets, and browns to a light golden color.
⏱️ 3 min
- 9
Once the kremasan base is light golden, carefully spoon a portion of the prepared whitebait batter on top of it.
⏱️ 3 min
- 10
Continue to fry the fritter until it is crispy and golden throughout, flipping as needed to ensure even cooking.
⏱️ 5 min
- 11
Finish and Serve: Immediately after removing the hot fritter from the oil, dust it generously with the prepared spice mix.
⏱️ 1 min
- 12
To retain maximum crunch, let the fritter cool standing up and leaning against a jar.
⏱️ 1 min
- 13
Serve the fritters with a dipping sauce made with equal parts soy sauce, vinegar, and granulated sugar, and flavored with some sliced chilli and raw garlic slices.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
S&P Kremasan Fritter
For the Spice Mix
- 1 part five spice powder
- 1 part salt
- 1 part granulated sugar
- 1 part MSG
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
For the Whitebait Batter
- 80 g all-purpose flour
- 15 g cornstarch
- 3 g baking powder
- 3 g baking soda
- 3 g salt
- 30 g neutral oil
- 180 ml water
- 80 g whitebait
- 3 scallion stalks, sliced
- 2 long red chillies, sliced
- 1 cup coriander leaves
For the Kremasan Batter
- 30 g rice flour
- 70 g tapioca starch
- 4 g salt
- 3 g baking powder
- 1 egg
- 550 ml water
For Frying and Serving
- as needed neutral oil, for deep frying
- 1 part soy sauce
- 1 part vinegar
- 1 part granulated sugar
- as needed chilli, sliced, for dipping sauce
- as needed garlic, raw slices, for dipping sauce
Instructions
- 1
Prepare the Spice Mix: In a small bowl, combine equal parts five spice powder, salt, granulated sugar, and MSG. Add 1/2 teaspoon garlic powder and 1/2 teaspoon white pepper. Mix all ingredients thoroughly with a spoon and set aside.
⏱️ 3 min - 2
Prepare the Whitebait Batter: In a separate bowl, combine the dry ingredients for the whitebait batter: 80g all-purpose flour, 15g cornstarch, 3g baking powder, 3g baking soda, and 3g salt. Whisk them together.
⏱️ 3 min - 3
Add 30g neutral oil to the dry whitebait mixture and mix until a paste forms. Gradually add 180ml water to the paste, whisking continuously until the batter is smooth and lump-free.
⏱️ 5 min - 4
Add 80g whitebait, 3 sliced scallion stalks, 2 sliced long red chillies, and 1 cup coriander leaves to the whitebait batter. Mix well to combine all ingredients and set this whitebait batter aside.
⏱️ 4 min - 5
Prepare the Kremasan Batter: In another bowl, combine the dry ingredients for the kremasan batter: 30g rice flour, 70g tapioca starch, 4g salt, and 3g baking powder. Whisk them together.
⏱️ 3 min - 6
Add 1 egg and 550ml water to the dry kremasan ingredients. Whisk the mixture until the batter is completely homogenised and smooth.
⏱️ 5 min - 7
Fry the Fritters: Heat neutral oil to a very hot temperature in a deep frying pan or wok, ensuring there is enough oil for deep frying.
⏱️ 3 min - 8
Carefully pour approximately a quarter cup of the kremasan batter into the hot oil. Stand back as it effervesces, sets, and browns to a light golden color.
⏱️ 3 min - 9
Once the kremasan base is light golden, carefully spoon a portion of the prepared whitebait batter on top of it.
⏱️ 3 min - 10
Continue to fry the fritter until it is crispy and golden throughout, flipping as needed to ensure even cooking.
⏱️ 5 min - 11
Finish and Serve: Immediately after removing the hot fritter from the oil, dust it generously with the prepared spice mix.
⏱️ 1 min - 12
To retain maximum crunch, let the fritter cool standing up and leaning against a jar.
⏱️ 1 min - 13
Serve the fritters with a dipping sauce made with equal parts soy sauce, vinegar, and granulated sugar, and flavored with some sliced chilli and raw garlic slices.
⏱️ 1 min