These easy-to-make corn and shrimp fritters make for an addictive snack! In Indonesia, they’re commonly sold on the streets and cooked at home. Usually, they’re made using only corn, but we’ve added shrimp to make them extra yummy.
- 2 corn cobs
- 4 cloves garlic
- 0.5 tsp whole white peppercorns
- 0.5 tsp chicken stock powder
- Salt to taste
- 150 gr wheat flour
- 250 gr shrimp, deveined, shelled and chopped
- 1 small stalk celery, chopped
- 1 small spring onion, chopped
- 1 egg
- 50 ml water
- Oil for frying
- Shave the corn.
- Mash half of it using a mortar and pestle. Leave the other half as is.
- Put all the corn into a big mixing bowl. Set aside.
- Using a mortar and pestle, pound the garlic, peppercorns and salt into a fine paste. Set aside.
- Add the garlic-pepper paste and chicken stock powder to the corn. Mix well.
- Add the flour and water bit by bit to the bowl, mixing thoroughly as you go along.
- Add the egg, mix well.
- Add the shrimp, celery and spring onion. Mix well.
- Heat the oil in a frying pan. Scoop a spoonful of the mix each time, and gently drop it into the oil.
- Fry until the fritters are golden, around 3 minutes each.
- Leaving some bits of corn unmashed (as indicated in the recipe) will add interesting textures to the fritters.
- Bakwan jagung can also be served as a side dish in a complete rice meal.
- For chilli lovers, bakwan jagung is best enjoyed with whole fresh bird’s eye chillies or chilli sauce.
Keywords: Quick & easy, non-spicy, common ingredients