Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/2 teaspoon sugar
- 1/2 cup water
- 1 egg, beaten
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 1/4 cup chopped scallions
- Vegetable oil, for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet or wok
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, coriander, cumin, turmeric powder, paprika, and sugar.
2. Add the water and beaten egg to the dry ingredients and whisk until smooth.
3. Add the shrimp, shredded carrots, shredded cabbage, and chopped scallions to the batter and stir until well combined.
4. Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat.
5. Using a spoon or small scoop, drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan.
6. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
7. Use a slotted spoon to remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Repeat with the remaining batter until all the fritters are cooked.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes about 20 fritters
Nutritional information:
Calories: 80
Fat: 3g
Carbohydrates: 10g
Protein: 4g
Substitutions for ingredients:
- You can substitute the shrimp with chicken, pork, or tofu.
- You can use any type of shredded vegetables you like, such as zucchini, sweet potato, or bell peppers.
Variations:
- You can add chopped chili peppers or chili flakes to the batter for a spicy kick.
- You can serve the fritters with a dipping sauce, such as sweet chili sauce or soy sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the fritters to ensure they cook evenly and become crispy.
- Use a small scoop or spoon to portion out the batter for uniform fritters.
- Don't overcrowd the pan when frying the fritters to prevent them from sticking together.
Storage instructions:
You can store the leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fritters, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the fritters on a platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Bakwan Udang pairs well with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the batter is too thick, add a little more water until it reaches a smooth consistency.
- If the fritters are not crispy enough, make sure the oil is hot enough before frying them.
Food safety advice:
- Make sure the shrimp is fully cooked before adding it to the batter.
- Use a thermometer to check the oil temperature to prevent burns or fires.
Food history:
Bakwan Udang is a popular Indonesian snack made with shrimp and vegetables. It is often served as an appetizer or street food.
Flavor profiles:
Bakwan Udang has a crispy exterior and a savory, slightly sweet, and spicy flavor from the shrimp, vegetables, and spices.
Serving suggestions:
Serve Bakwan Udang as an appetizer or snack with a dipping sauce and garnish with chopped scallions or cilantro.
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Region: Indonesian