Ingredients:

3/4 kilo alamang or shrimps
1 cup flour
1 cup chopped celery
1 small carrot finely chopped
1 egg
1 large onion finely chopped
1 Tbsp oyster sauce
2 tsp sweet soy sauce
1/2 cup water
salt and pepper to taste

Vinegar dipping sauce

1/2 cup vinegar
1 clove garlic finely chopped
1 small onion finely chopped
1 tsp soy sauce
1 sili labuyo chopped
1 Tbsp sugar
salt and pepper to taste


Preparation:

take off shrimp heads and pound using a mortar and pestle until fine, you may also pound rest of shrimp body but not too fine like the heads.
In a bowl mix pounded shrimps, celery, carrots, egg, onion, water, flour, soy sauce and oyster sauce. Mix well until thoroughly incorporated.
Add salt and pepper to taste.
Heat oil in wok or frying pan until hot.
Form mixture into thin patties and fry until golden brown and crispy.
drain in paper towels to dry off excess fat.
Serve with dipping sauce.

In a small bowl combine all ingredients for the dipping sauce and stir well until sugar and salt are dissolved. Adjust according to your likeness.