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0Bakwan is Indonesian version of tempura. Just like making a tempura, you will need to decide on your ingredients, this usually consists of assortment of vegetables. And you will need to prepare your batter. The most common bakwan is the vegetables version, in which shredded cabbage and shredded carrot are the two most popular choice. Sometimes, whole shrimps are added, and the resulting fritter is usually called bakwan udang (shrimps fritter), though technically it should properly be called bakwan sayur dan udang (vegetables and shrimps fritter). 😀
If you can handle the heat, bakwan sayur is usually eaten with fresh raw Thai chilies. First take a bite of bakwan, and then a bite of the chili, and so on. But since this is definitely not for everyone, especially me (and usually little kids), it is also common to dip bakwan in tomato sauce and chili sauce. ♥
- 250 gram shredded cabbage (Indonesian: kol)
- 150 gram shredded carrot (Indonesian: wortel)
- 2 scallions (Indonesian: daun bawang), thinly sliced
- 175 gram all purpose flour (Indonesian: tepung terigu)
- 25 gram rice flour (Indonesian: tepung beras)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon ground pepper
- 250 ml water
- 5 cloves garlic, peeled and grated
- 1 egg
- oil for deep frying
- Thai chilies
- tomato sauce
- chili sauce
- In a mixing bowl, combine all purpose flour, rice flour, salt, sugar, and ground pepper. Add water and mix well, make sure there are no lumps.
- Add grated garlic and egg into the batter. Mix well.
- Add shredded cabbage, shredded carrot, and sliced scallions into the batter and mix well.
- Pour enough oil in a pot for deep frying. Once a bit of batter dropped into the oil bubbles immediately, the oil is ready.
- Use a small laddle and drop a laddleful of vegetables mixture into the hot oil. Deep fry until the fritter is crispy and turns golden brown on both sides, remove and drain on a wire rack/paper towel. Repeat until all batter is used up.
- Serve immediately with some Thai chilies, or a combination of tomato sauce and chili sauce.
ooh these look fantastic! I will definitely be trying these very soon. Thanks!
I love these things so much !!! I don’t even like cabbage, but these fritters are really delicious. Thank you very much for the recipe!!!
I am so happy you like the recipe Lina. Thanks for giving it a try.♥
Hi, I am craving for bakwan udang. Would the recipe be the same as that of bakwan sayur?
Hi April, you can substitute the 250 gram cabbage to 250 gram peeled shrimps and the 150 gram carrot to 150 gram cabbage to make this into bakwan udang (shrimp fritters) recipe 🙂
I love these fritters and find them to be versatile. Of late, I have been making them by pan-frying them to use less oil. They are (to me) equally delicious as a sort of small, crispy scallion/cabbage/carrot pancake. Sometimes, when I’ve got it, I will finely chop kaffir lime leaf and add it to the batter.
I absolutely love your blog. Thank you so much for sharing your recipes – there’s always something new to try! 🙂
Hi Mark, I have never thought of pan frying them and now I feel that I must try as soon as possible.