BERUYA or Maruya ( Green Papaya Fritter) These fritters make an excellent hors doeuvre with cocktails. Best right out of the fryer, theyre also quite okay if left aside for up to an hour. The sawsawan-vinegar dip is a must; it cuts through the oil and complements the sweetness of the shrimp and sweet potato. If you cant find small shrimp use larger ones cut into pieces. If youre more comfortable shelling and deveining your shrimp, so be it - the fritters wont suffer much. The batter recipe is inexact - depending on how wet your rice is you might need less or more water. What you want is something with the consistency of thin pancake batter. Its important to squeeze the papaya as much as possible and make sure your shrimp are dry. Batter: 2 c medium or long-grain rice 1 cup water 5 annatto seeds 1 egg 1 tsp salt Fritters: 1 green papaya, grated 2 small red onions, finely chopped 1/4 cup finely chopped Chinese celery, including leaves 2 small red onions, finely sliced 1 sweet potato, thinkly sliced lengthwise and then cut into 1-inch-ish squares 1/2 pound whole shrimp, washed and dried (optional: heads removed) Sawsawan: 1 cup white vinegar 2 cloves garlic, smashed 1-2 fresh chilies, chopped (optional) Plenty of freshly ground black pepper 1-2 shallots, finely chopped Vegetable oil for deep-frying For the batter, mix rice with 1 cup water and leave overnight Soak the annatto seeds in 1 cup water for 1 hour and remove. In a food processor or blend grind the rice and water until somewhat, but not completely, smooth. Remove rice to a bowl and stir in annatto water, egg, and salt. The batter should be thinnish, like thin pancake batter. Add more water if necessary. Squeeze as much water as possible from the papaya; use a piece of cheesecloth or muslin or your bare hands. Place it in a bowl and add the chopped celery and onions and a pinch of salt. Mix thoroughly and set aside. Mix the sawsawan ingredients together in a bowl, smashing the chilies (if using) and garlic against the sides of the bowl to release their flavor into the vinegar. Set aside. Add oil to a depth of at least 3 inches to a deep pan or wok and heat over medium high. Have batter and papaya, sliced onions, sweet potato, and shrimp nearby. Spoon or pour enough batter into a wide, flast ladle or cooking spoon just to cover the bottom. Lightly place on top about 1 Tbsp papaya mixture, spreading it over the batter. Place a shrimp, a piece of onion, and a piece of camote on top, pressing down lightly with your finger. Spoon or pour enough batter over theshrimp and veggies to almost cover them. Carefully lower the ladle into the oil and hold it there for a few seconds, then lightly shake the fritter off of it. Cook for a few minutes until browned on bottom, then flip and cook for minute or so. Remove with a slotted spoon and drain on a paper bag or paper towels. Repeat with rest of ingredients. You can fry several fritters at once, but dont crowd the pan lest the temperature of the oil drop too much. Serve hot or room temperature with the sawsawan. eatingasia.typepad
Posted on: Thu, 11 Dec 2014 12:01:27 +0000
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