When served as a side dish for your white rice, this bakwan udang (shrimp fritters) will make you want to ask for one more plate. it is also delightful when eaten as a snack. serve it warm with bird’s eye chili peppers or chili sauce to give vibrant heat to this dish.
100 grams shrimp,peeled
50 grams cabbage,finely sliced
200 grams all-purpose flour
25 grams rice flour
15 grams sago starch
½ teaspoon baking powder
1 scallion, finely sliced
½ teaspoon chicken bouillon powder
200 ml water
1 egg, loosely beaten
cooking oil for frying
ground spices blend:
2 cloves shallot
2 cloves garlic
½ teaspoon coriander seeds
1 cm turmeric,toasted
1 teaspoon salt
¼ teaspoon white pepper powder
1. Mix well all-purpose flour, rice flour, sago starch, and baking powder. Add ground spices blend and water. Mix it well into thick batter. Add egg. Mix it until smooth. Add cabbage, scallion, and beef bouillon powder. Mix it evenly. Add in shrimp. Mix well.
2. Heat cooking oil over medium heat until it is ready for frying. Quickly dip ladle into the hot oil and remove it. Spoon the mixture using the hot and greasy ladle.
3. Dip the filled ladle into the hot oil. Fry it until half cooked. Release the soft fritter from ladle and continue frying it until crispy and golden brown.
4. Remove from heat.
5. Bakwan Udang (Shrimp Fritters) is ready to serve.
