6 Crispy and Delicious Bakwan Recipes, Family Snack Favorites

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:

1. Mix well the flour, rice flour, cornstarch, salt, stock powder, pepper powder, and baking powder.
2. 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.
3. 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.
4. Remove, serve bakwan with chili sauce.
5. 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:

1. Boil egg noodles until cooked. Lift and drain. Cut the noodles to make them shorter.
2. In a container, mix all the ingredients and ground spices. Stir well.
3. Heat a lot of oil.
4. 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.
5. 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:

1. In a bowl, mix the crushed tofu, ground spices, flour and eggs. Stir well.
2. Season with salt, sugar, pepper and stock powder. Stir well.
3. Add the sliced ​​vegetables: carrots, cabbage and spring onions. Stir well.
4. 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.
5. 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:

1. Heat a lot of frying oil.
2. Mix the egg whites, wheat flour, rice flour and water until smooth and there are no lumps.
3. Add all the vegetables, mix well.
4. 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.
5. Repeat until the dough is finished. Lift and drain.
6. 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:

1. Wash all the vegetables, cut the carrots into small matchsticks.
2. Thinly slice cabbage, green beans, spring onions and celery.
3. Blend all the spice ingredients, add a little water to make it easy to grind.
4. Prepare a container, add all the sliced ​​vegetables and bean sprouts, add wheat flour, ground spices and salt.
5. Then stir until mixed, add water little by little while stirring until you get the desired consistency.
6. Heat enough cooking oil, take about 1 tablespoon of the mixture then fry it in the hot oil.
7. Fry until golden brown, remove and set aside.
8. 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:

1. Roughly chop the shelled corn.
2. In one container, mix corn, carrots, leeks, celery, salt, pepper and ground spices. Mix well.
3. Add flour, rice flour and eggs. Stir well.
4. Heat plenty of oil over medium heat.
5. 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.
6. 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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