Make super crispy bakwan for snacks with the family, yuk! Here we present 6 of the most delicious and crunchy bakwan recipes that you can make yourself at home.
It tastes delicious and crunchy, with topping and various fillings are guaranteed to make relaxing time with the family more complete. Apart from being a snack, this fried food is also delicious as a side dish to eat with rice. you know.
1. Bakwan Pontianak
Materials:
Wheat flour – 200 grams
Rice flour – 40 grams
Cornstarch – 1 tbsp
Salt – 1 tsp
Chicken stock powder – 1/2 tsp
Ground pepper – 1/4 tsp
Baking powder – 1/2 sdt
Air’s – 400ml
Coconut milk – 50 ml
Garlic, crushed – 2 cloves
Chives, coarsely chopped – 1 bunch
Frying oil – enough
Topping:
Rebon shrimp – 2 tbsp
Medan anchovies – 2 tbsp
Shrimp – to taste
Sambal:
Red cayenne pepper, puree – 10 pieces
Garlic, crushed – 2 cloves
Tomato sauce – 1 tbsp
Salt – 1/2 tsp
Granulated sugar – 1/2 tsp
Cornstarch – 1 tsp
Water – 100 ml
How to make:
- Mix well the flour, rice flour, cornstarch, salt, stock powder, pepper powder, and baking powder.
- Add the chives, fine garlic, coconut milk and water, stir until evenly mixed. Correct the taste and thickness, the mixture is not too thick but also not too light.
- Heat a lot of oil, immerse a rounded spoon in the oil until it is really hot. Take the mixture with another spoon, pour it into a heated spoon, add topping, then dip it in hot oil. The bakwan will release from the spoon by itself, continue frying until cooked and crispy on the outside.
- Remove, serve bakwan with chili sauce.
- Make the Sambal: Mix all the ingredients, cook until the chilies are cooked and the sauce thickens, remove from heat and let cool.
2. Bakwan Mie
Materials:
Egg noodles – 150 grams
Carrot, cut into matchsticks – 1 piece
Cabbage, thinly sliced – 75 grams
Celery leaves, thinly sliced – 1 stalk
Spring onions, thinly sliced – 1 stem
Wheat flour – 100 grams
Rice flour – 25 grams
Cornstarch – 50 grams
Egg – 1 item
Water – 150 ml
Oil, for frying – to taste
Ground spices:
Garlic – 3 cloves
Candlenut, roasted – 1 item
Pepper – 1/4 tsp
Salt – 1 tsp
How to make:
- Boil egg noodles until cooked. Lift and drain. Cut the noodles to make them shorter.
- In a container, mix all the ingredients and ground spices. Stir well.
- Heat a lot of oil.
- Scoop the mixture with a ladle. Dip a spoon into hot oil and fry until the bakwan falls apart. Repeat until all the batter is used. Fry the bakwan until cooked and brownish yellow. Lift.
- Bakwan noodles are ready to be served.
Tips
The type of vegetables or filling used can be adjusted to taste.
3. Bakwan Tofu
Materials:
White tofu, crushed – 250 grams
Carrots, sliced – 2 pieces
Cabbage, sliced - 1/4 piece
Onions, sliced - 2 sticks
Flour – 2 tbsp
Egg – 1 item
Salt – 1 tsp
Sugar – 1/2 tsp
Ground pepper – 1 tsp
Broth powder – 1 tsp
Ground spices:
Shallots – 3 cloves
Garlic – 2 cloves
How to make:
- In a bowl, mix the crushed tofu, ground spices, flour and eggs. Stir well.
- Season with salt, sugar, pepper and stock powder. Stir well.
- Add the sliced vegetables: carrots, cabbage and spring onions. Stir well.
- In a frying pan, heat a lot of oil. Take 1 tablespoon of the mixture then fry in hot oil until cooked and golden yellow. Do this until the dough runs out. Lift and drain.
- Ready to be served.
Tips
If you want beautiful and uniform round shaped bakwan, you can mold it and fry it at the same time using a non-stick vegetable spoon. Dip in hot oil until the bakwan separates from the vegetable spoon and continue frying until cooked.
4. Shrimp Bakwan
Materials:
Egg white – 1 item
Wheat flour – 3 tbsp
Rice flour – 1 tbsp
Water – 70 ml
Shrimp, medium size – 8 pieces
Small carrot, cut into matchsticks – 1 piece
Onions, finely sliced - 1 piece
Cabbage, thinly sliced – 3 pieces
Oil for frying – as needed
How to make:
- Heat a lot of frying oil.
- Mix the egg whites, wheat flour, rice flour and water until smooth and there are no lumps.
- Add all the vegetables, mix well.
- Take the bakwan mixture with a concave spoon (vegetable spoon). Place 1 shrimp on top. Dip a spoon in hot oil. Fry briefly until the mixture can be released from the spoon. Cook until brownish yellow.
- Repeat until the dough is finished. Lift and drain.
- Ready to be served.
Tips
Bakwan dough must be fried in really hot oil
5. Vegetable Bakwan (Bala Bala)
Materials:
Cabbage – 4 pieces
Carrot – 1 piece
Chickpeas – 4 pcs
Bean sprouts – 50 grams
Onions – 2 stalks
Celery – 1 stalk
Flour – 200 grams
Salt – 1.5 tsp
Enough water
Oil for frying – as needed
Ground spices:
Garlic – 2 cloves
Shallots – 3 cloves
Coriander – 1/2 tsp
Ground pepper – 1/3 tsp
Complementary:
Green cayenne pepper – to taste
How to make:
- Wash all the vegetables, cut the carrots into small matchsticks.
- Thinly slice cabbage, green beans, spring onions and celery.
- Blend all the spice ingredients, add a little water to make it easy to grind.
- Prepare a container, add all the sliced vegetables and bean sprouts, add wheat flour, ground spices and salt.
- Then stir until mixed, add water little by little while stirring until you get the desired consistency.
- Heat enough cooking oil, take about 1 tablespoon of the mixture then fry it in the hot oil.
- Fry until golden brown, remove and set aside.
- Prepare a plate, arrange the bala-bala vegetable bakwan on a plate and serve with green bird’s eye chilies. Bala-bala vegetable bakwan is ready to be served.
Tips
Don’t stir the bakwan mixture by hand because the result will be tough, use a spatula.
6. Corn Omelet Bakwan
Materials:
Flaked sweet corn – 300 grams
Carrots, coarsely shaved – 75 grams
Spring onions, finely sliced – 1 stalk
Celery, thinly sliced – 1 stalk
Flour – 50 grams
Rice flour – 3 tbsp
Egg – 1 item
Salt – 1 tsp
Ground pepper – 1/2 tsp
Oil for frying – as needed
Ground spices:
Garlic – 4 cloves
Shallots – 3 items
Coriander – 1 tsp
How to make:
- Roughly chop the shelled corn.
- In one container, mix corn, carrots, leeks, celery, salt, pepper and ground spices. Mix well.
- Add flour, rice flour and eggs. Stir well.
- Heat plenty of oil over medium heat.
- Take a little bakwan mixture then fry it in hot oil. Repeat until all the batter is used. Fry until cooked and brown. Lift and drain.
- Ready to be served.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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