1/2 cup of bean flour
3 spoons (chopped) of baking powder
1/2 spoon (chopped) of salt
1/4 cup of wheat flour
1 lightly beaten egg
2 tablespoons of melted butter or margarine
1 small cup of plain yogurt
1 stiffly beaten egg white
2 spoons of finely chopped red pepper
For the sauce:
1 spoon of melted butter or margarine
200g of cooked and shelled shrimp
1 spoon of wheat flour
1/2 cup of coconut milk
1/2 cup of milk
Salt, seafood seasoning, and sweet paprika to taste
1/2 cup of bean flour
3 spoons (chopped) of baking powder
1/2 spoon (chopped) of salt
1/4 cup of wheat flour
1 lightly beaten egg
2 tablespoons of melted butter or margarine
1 small cup of plain yogurt
1 stiffly beaten egg white
2 spoons of finely chopped red pepper
For the sauce:
1 spoon of melted butter or margarine
200g of cooked and shelled shrimp
1 spoon of wheat flour
1/2 cup of coconut milk
1/2 cup of milk
Salt, seafood seasoning, and sweet paprika to taste
To make the fritters: in a bowl, mix all the ingredients well, except for the egg white and red pepper
Finally, add the egg white and red pepper, mixing carefully
Pour into 6 individual molds, greased with butter or margarine, each holding 1/2 cup of batter
Place the molds on a baking sheet and bake in a hot oven (200°C) preheated for about 16 minutes, until a toothpick inserted into the center comes out clean
Unmold and serve with the sauce
To make the sauce: melt the butter or margarine, then add the flour and cook for 2 minutes, stirring constantly
Add the milk, coconut milk, seafood seasoning, and paprika, stirring well
Bring to a simmer and let thicken slightly
Taste and adjust the seasoning as needed
Serve over the fritters.
