Bakwan Sayur - Indonesian Vegetable Fritters
Bakwan Sayur is moreish vegetable fritters you want for your next snack time. It's crunchy on the outside but fluffy and savoury on the inside.
Servings: 14
Equipment
- Pestle and mortar or
- Chopper or
- Food processor
- Mixing bowls.
- Frying pan
- Slotted spoon
Ingredients
- 1 medium-sized carrot about one medium-sized, cut in julienne.
- 1 cup beansprouts.
- 1 cup white cabbage sliced.
- 2 scallions/ green onions/ spring onions sliced.
- 1 shallot.
- 1 garlic.
- 10 tablespoons plain flour/ all-purpose flour.
- 2 tablespoons rice flour.
- ½ teaspoon ground coriander.
- ½ teaspoon salt see the note.
- ½ teaspoon stock powder optional.
- ½ teaspoon ground white pepper.
- 10 tablespoons water.
- Oil for deep-fry.
Video
Instructions
- Peel the shallot and garlic, then pound them into a paste. You can use a pestle and mortar, or use a chopper/ food processor.
- In a bowl, place the plain flour, rice flour, ground coriander, ground pepper, salt and stock powder (if using). Stir well.
- Add the shallot-garlic paste into the flour mixture and mix well as you pour the water little by little.
- Put the sliced cabbage, julienned carrot, beansprouts and sliced spring onions/ scallions into the batter. Quickly stir until all is mixed.
- Heat the oil in a wok/ deep pan. Test it by frying a little batter in the oil. When it dries quickly but not too rapidly, the oil is ready.
- Spoon the vegetable fritter batter and carefully slide it onto the hot oil. Repeat until the oil is full and cook at medium heat until the top look slightly translucent. Use a slotted spoon to turn the fritters.
- Cook your Bakwan Sayur until it looks golden and crispy on the edges.
- Take the fritters out of the oil. Let them rest on kitchen paper to absorb the oil for a while before serving. So they will not be too greasy.
- Enjoy your vegetable fritters with fresh chillies or your favourite chilli sauce.
Notes
- Try to pound the shallot and garlic until it is as smooth as possible.
- If you do not use stock powder, you would want to add about ¾ - 1 tsp of salt instead. Because stock powder contains salt, you want to increase or decrease your salt accordingly.
- You can use ground black pepper if you prefer or if that is what you have.
- When you fry your Bakwan Sayur, flatten the batter a little as you slide it onto the hot oil. The thicker your batter is, the longer it takes for you to cook, and the less crunchy it will be.
Nutrition
Serving: 1g | Calories: 121kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 108mg | Fiber: 2g | Sugar: 1g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.