This fritter is a modification of bakwan sayur (vegetable fritters). when we add quail eggs, this fritter becomes a more special snack. there is a rule when cooking vegetable and quail egg fritters. dip ladle in hot oil before spooning the mixture into hot oil to prevent the mixture from sticking to the ladle.
100 grams mung bean sprouts,cleaned
150 grams carrot,julienned
100 grams cabbage,midribs removed, sliced
2 scallions, sliced
225 grams all-purpose flour
75 grams rice flour
½ teaspoon chicken bouillon powder
½ tablespoon salt
¼ teaspoon white pepper powder
½ teaspoon sugar
1 teaspoon coriander seeds powder
2 cloves garlic,ground
350 ml water
1 egg, loosely beaten
25 hard-boiled quail eggs,halved
cooking oil for frying
1. Mix well all-purpose flour, rice flour, chicken bouillon powder, salt, pepper, sugar, coriander, garlic, and water.
2. Add egg. Mix well. Add mung bean sprouts, carrot, cabbage, and scallion. Stir them well.
3. Heat cooking oil. Dip ladle into it. Spoon the mixture and put 2 pieces halved quail eggs on top of it. Dip it again in the hot oil and fry it until golden brown and well done. Remove from heat.
4. Repeat it until all mixture and eggs are used.
5. Vegetable and Quail Egg Fritters is ready to serve.
