Indonesian Bakwan is a delicious fritter that makes a lovely appetizer. They are crispy and light and best served warm right out of the fryer. They are sort of like a vegetable tempura and, in this case with chopped prawn (udang) .
INGREDIENTS:
1/2 Kilo large defrosted frozen Prawns (finely chopped – optional)
200 – 300 grm. Cabbage (finely sliced)
1 medium onion or 5 shallots (finely sliced)
1 – 2 carrots (finely sliced into julienne slices)
150 grm. flour – ordinary
1 chicken / fish stock cube (crumbled into powdered form)
300 mls. Iced water
1 teaspoon powdered ginger, cumin, coriander and garlic
1 teaspoon sugar, salt & black pepper
1 egg (beaten well)
Oil – vegetable or corn for deep frying (keep very hot)
SERVE WITH:
Serve with sweet chilli sauce, rudjak sauce, sambal or peanut sate sauce. Serve hot & crispy for better effect. Hope you enjoy.
YOUR CHOPPING BOARD
Put your flour, stock, garlic in a bowl and mix together with iced water until a smooth consistency. Please note that the water has to be iced water.
Add ginger, cumin, coriander, sugar, salt & black pepper. Then blend in the beaten egg until the mix is slightly yellow in colour.
Add your cabbage, onion, carrot, optional chillies and prawns. Mix well together.
Use a small ladle of the mix to put into the very hot oil. Don’t be afraid of strange shapes. Cook one side until it firm up, then flip over to cook the other side.
Dry the fritters onto a kitchen towel. If you don’t eat straight away – you can re-heat in a microwave for 20-30 seconds or bake in the oven until warm enough.
Serve with a sweet chilli sauce, sambal, rudjak sauce or peanut sate sauce. Hope you enjoy.
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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