Ingredients

• 2/3 cup (100 grams) white rice flour
• 1/3 cup (43 grams) sticky rice flour
• 2 dried shitake mushrooms
• 1/4 cup hot water
• 1 1/2 tbsp dried shrimps
• 1 tbsp vegetable oil
• 2 cups (255 grams) Chinese turnip/daikon, or other types of turnip/radish available (see note)
• 1 cup water
• 3/4 tsp salt
• 1 tsp fish sauce
• 1/4 tsp ground white pepper
• Enough canola oil to fry
• Prosciutto

Instructions

1. Like all fried foods, this is one of those things that should be served right after it’s made. But you can certainly prepare the batter a couple hours ahead of time.
2. In a large bowl, mix together white rice flour and sticky rice flour, set aside. Soak dried mushrooms in 1/4 cup boiling water until softened, about 5 min. Remove from the water (reserve the water), then minced together with dried shrimps until they resembles coarse breadcrumbs. Add the minced mixture into a small pan along with 2 tbsp of the soaking water and 1 tbsp vegetable oil, and cook over medium-high heat (stirring frequently) until all the water has evaporated and the mixture is slightly browned. Transfer the mixture into the flour-mixture, set aside.
3. Peel the turnip/daikon, then cut into 3/8″ (0.5 cm) dices. Place in a pot with 1 cup water and 3/4 tsp salt, then bring to a boil, and cook for 6~7 min until soft. If you’re frying right after mixing the batter: With a slotted spoon, transfer the diced turnip into the flour-mixture, along with 1/2 cup of the hot cooking water (has to be hot so it partially cooks the batter). Add fish sauce and ground white pepper, then stir everything together into a thick batter. If you’re preparing the batter ahead of time: With a slotted spoon, remove the diced turnips into a bowl and set aside. Add 1/2 cup of the hot cooking water into the flour-mixture. Add fish sauce and ground white pepper, then stir everything together into a thick batter. Right before frying, stir in the cooked turnips.
4. Add enough canola oil into your frying pot so it reaches 2″ (5 cm) deep, then bring to 280~300 F/140~148 C. Turn the heat down to medium-low, then start dropping dollops of the batter into the oil, about 2 tsp each. DO NOT move them around right after you drop them. The fritters are very sticky before their crusts are formed, and will stick together if you let them touch. You need about 1 1/2″ (4 cm) space between each fritter when you place them in the oil. But don’t worry, if they do touch and stick, simply separate the with forks. Fry them until golden browned, about 5 min. Remember, the fritters will need 5 min to cook through, so if yours are browning too quickly, lower the heat.
5. Drain them over paper-towels, then secure a ribbon of prosciutto on top with toothpicks. Add cilantro or other herbs if preferred. Serve immediately.

Notes