1. To prepare the fritter batter, combine the all-purpose and cake flours, baking powder, turmeric and five spice powder in a bowl. Using a hand mixer, add the egg, salt and enough water to form a thick batter then set aside.
  2. Fold the minced shrimp, garlic chives and green onions into the batter.
  3. In a wok, heat oil for deep-frying to 180°C. Dip a metal ladle into the oil for about 20 seconds to coat it. Drain any oil from the ladle, then pour ¼ cup batter into the hot ladle; top with a whole shrimp. Gently lower the ladle into the hot oil and deep-fry until golden. This will take approximately 4 to 5 minutes.
  4. Using a fork, push the partially cooked fritter out of the ladle; fry for 2 to 3 minutes longer. Remove the fritter and drain on paper towels. Repeat with the remaining batter and whole shrimp.
  5. Serve with sweet chili sauce on the side.



Fritter batter:

  • 240g all-purpose flour
  • 120g cake flour (low-gluten)
  • ¾ tsp baking powder
  • 1 tsp ground turmeric
  • ¼ tsp five-spice powder
  • 1 egg
  • ½ tsp salt
  • 180ml water
  • 350g medium-sized shrimp, shelled, deveined
  • ½ cup garlic chives, finely chopped
  • 2 green onions, thinly sliced
  • Cooking oil for deep-frying
  • 8 medium-sized shrimp, shelled and deveined


  • Sweet chili sauce