Bean Sprout and Fish Fritters (Bakwan Ikan)

• 12 lb fish, chopped
• 12 lb bean sprouts
• 12 cup rice flour or 12 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground coriander
• 1 pinch turmeric
• 2 chilies, red or green seeded and minced
• 4 scallions, thinly sliced
• 3 garlic cloves, minced
• 1 piece ginger, 1 inch chopped
• 1 teaspoon light soy sauce
• 1 teaspoon salt
• 2 small eggs, beaten
• vegetable oil, for deep-frying

1. In a bowl, mix together all the ingredients except the oil.
2. Heat the oil in a deep skillet or wok to 350F With a fork, pick up a little of the batter and drop it into the hot oil.
3. Do this 6 or 8 times, frying each for about 3 minutes.
4. Remove the fritters with a slotted spoon and drain on paper towels.
5. Repeat this process until all the batter has been used up.
6. Serve hot or cold.
7. These can also be served with Nam Chim/Sweet and Sour Chile Sauce as a dip.

fish, bean sprouts, rice flour, baking powder, ground coriander, turmeric, chilies, scallions, garlic, ginger, soy sauce, salt, eggs, vegetable oil

Taken from www.food.com/recipe/bean-sprout-and-fish-fritters-bakwan-ikan-425415 (may not work)