FOODIE WEEKEND - Party Food Part 2 - Vegetable and Shrimp Dumplings

Happy Sunday everybody! Hope everybody is having a great time with family and loved ones.

A few posts ago I shared a salsa recipe that I always prepare during gatherings in my house and today I am sharing with you another simple but yummy recipe of something that would go perfectly with the salsa.  

This dish I called 'deep fried dumpling' or 'cucur' in the original language, is what my mom used to prepare for snack.  The whole basket would disappear within minutes!  I remember we (my siblings and I) used to play 'I see' with the dumpling that would make all sorts of shapes that resembles animals or even faces! The simplicity and crunchiness of this easy to prepare dish just make it irresistible to avoid!

Vegetable and shrimp Cucur/Dumpling

Ingredients (makes about 50 dumplings)

150 grams shredded cabbage

100 grams shredded carrots

1 whole onion slice thinly
1/2  cup of chopped chives (I didn't put in mine today, not available)

 2 clove of garlic chopped

1 vegetable cube

150 grams shrimps, shelled and chopped into pieces

350 grams of multi-purpose flour

100 grams rice flour

1 3/4 cups of water

Salt to taste, about 1/2 teaspoon

Vegetable oil for frying

Method

Dilute vegetable cube in the water and set aside

Mix the 2 types of flour together with salt in a mixing bowl

Add the rest of the ingredients into the flour mixture

Gradually add water/cube mixture and turn the flour mix into liquid 

Mix well until smooth without any lumpy flour present

Heat some vegetable oil in a pan, about enough for deep frying.

Using the tablespoon or teaspoon (depending on the size you like your dumpling to be) scoop the mixture and drop it into the hot oil.

Keep on doing that until the pan is full, leaving some space between them.

Dumpling is ready when it turns golden brown.

Scoop out and leave on padded surface (I used kitchen paper towel) to soak the excess oil.

Serve with salsa or ketchup but I highly recommend the salsa!

Note : Most recipe do not use rice flour but I use it because rice flour makes the dumpling crunchier and produce less soggy dumplings!