You can trim the ends of the bean sprouts if you like. You can add some carrot strips into the mixture. It adds color (and a mild sweet flavor) to the shrimp fritters. I also like (orange-color) sweet potato strips, which makes the shrimp fritters even better. This recipe is best when made with tiny baby shrimp called geragau (which is used to make cincaluk). For vegetarian fritters, check out Indochine Kitchen’s recipe here.

Cook’s Note:

I used beef flap meat and sliced them into thin pieces because I was pan-frying. For grilling, please use beef tenderloin. Cut the beef crosswise into strips after grilling, like how they are commonly served in the Japanese restaurants.