APAD 210: Oily

When I saw this pile of tasty shrimp fritters at the market, not only my salivary glands were activated but also something in my memory bank stirred. My aunt, may she rest in peace, makes the best fritters in the whole wide world. Shrimps mixed in shredded wintermelon or cassava, flour, eggs and seasoning and fried perfectly crispy. Yes, they’re oily but – the hey – dipped in vinegar with chilli, it’s finger-licking good!

Shrimp fritters, Khmer style. They are popular snack food in Phnom Penh.

The Khmer-version is mixed with flour and eggs only but still very tasty. I also love the salt-pepper-lime-combo dipping. They’re  best eaten while hot and only with fingers!
Now I am craving for some. I want to reach that pair of thong on the yellow plastic basket and get me some shrimp fritters.