Buñelos Uhang with Spicy Vinegar Dip

Ingredients

• 1 lb (450g) fresh shrimp, peeled and deveined 1 lb (450g) fresh shrimp, peeled and deveined
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for extra spice) 1/4 teaspoon cayenne pepper (optional, for extra spice)
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying
• For the Spicy Vinegar Dip: For the Spicy Vinegar Dip:
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon chopped red onion 1 tablespoon chopped red onion
• 1 tablespoon chopped chili pepper 1 tablespoon chopped chili pepper
• 1 clove garlic, minced 1 clove garlic, minced
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 1g)
• Carbohydrates: 25g (Sugar: 1g)
• Protein: 15g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
2. 2.
   Gradually add the cold water to the dry ingredients, whisking until you have a smooth batter.
3. 3.
   Add the peeled and deveined shrimp to the batter, ensuring they are well-coated.
4. 4.
   In a deep pot or skillet, heat vegetable oil to 350°F (180°C).
5. 5.
   Carefully drop spoonfuls of the shrimp batter into the hot oil, frying in batches to avoid overcrowding the pot.
6. 6.
   Fry the fritters for about 3-4 minutes, or until they turn golden brown and crispy. Flip them halfway through to ensure even cooking.
7. 7.
   Once cooked, remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. 8.
9. 9.
   For the Spicy Vinegar Dip:
10. 10.
    In a small bowl, combine the white vinegar, soy sauce, chopped red onion, chopped chili pepper, minced garlic, sugar, and salt. Mix well until the sugar and salt dissolve.
11. 11.
    Serve the Buñelos Uhang hot with the spicy vinegar dip on the side.

Treat your ingredients with care...

• Shrimp — Make sure to use fresh shrimp for the best flavor and texture. If using frozen shrimp, thaw them completely and pat them dry before adding to the batter.

Tips & Tricks

• For an extra crispy texture, you can add a tablespoon of cornstarch to the batter.
• Adjust the level of spiciness in the vinegar dip by adding more or less chili pepper according to your preference.
• Serve the Buñelos Uhang immediately after frying to enjoy them at their crispiest.

Serving advice

Serve the Buñelos Uhang as an appetizer or snack. They are best enjoyed hot and crispy, dipped in the tangy vinegar sauce.

Presentation advice

Arrange the Buñelos Uhang on a platter, garnished with fresh herbs like cilantro or parsley. Serve the spicy vinegar dip in a small bowl alongside the fritters.