I made this for breakfast. The recipe’s below. Not very well written but oh well. (Also, this is more or less a test post from Flickr so pardon the mess.)
Ingredients:
2 handfuls of coleslaw (no dressing!)
1 handful of beansprouts
150 gr all-purpose flour
1 tablespoon of tapioca flour
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 generous teaspoon of salt
1 egg
some water
a generous amount of vegetable oil
Directions:
Mix everything but vegetable oil (which is for frying) well. Heat the vegetable oil on a non-sticking frying pan. Drop the batter (two tablespoons per fritter) into the frying pan. Only fry two to three fritters at once. Fry until golden brown (turn over if necessary). Serve warm with bird’s eye chilis and a cup of tea (optional).
Warning: Bird’s eye chilis are not for everyone. They’ll burn your mouth like nobody’s business. I eat them like they were candies only because I’m Indonesian. Indonesians are well-trained raw chili eaters.
Huaaaa
I have not eat this for a long time…
*hix*
Heh. I still have a plastic container full of chilis so there’ll still be some left for you for sure. Too bad you don’t want them.
As for the fritters, there’s still a boatload of them left. Don’t worry. 🙂
Mmm. They look so good. I hope there are a couple left for me when I get home. Minus the chilis of course 🙂