Bakwan sayur are deep-fried vegetable fritters common throughout Indonesia, and often sold as a streetside snack. It’s a quick and easy treat that’s addictive but gloriously unhealthy.
- 200 gr all purpose flour
- 1 tbsp tapioca flour (or rice flour)
- 100 gr white cabbage, thinly shredded
- 1 small carrot, peeled, julienned
- 1 spring onion, thinly sliced
- 1 small celery stalk, thinly sliced
- 1 egg
- 3 cloves garlic, peeled
- 0.5 tsp white pepper powder
- Salt to taste
- 1 tsp mushroom stock powder (optional)
- 150 ml water
- Cooking oil for deep frying
- Using a mortar and pestle, pound the garlic into a fine paste. Set aside.
- In a medium-sized bowl, combine the all-purpose flour, tapioca flour, salt, white pepper powder, mushroom stock, egg, garlic paste and water into a smooth batter.
- Add the shredded cabbage, carrot, spring onion and celery stalk. Mix evenly.
- In a wok, heat enough oil for deep frying over medium high heat.
- Scoop one tablespoon of the batter, and fry it until golden brown (around 3 minutes each side).
- Serve bakwan with fresh chilli or chilli sauce.
- A little tapioca flour will help the dish become crispy on the outside. If unavailable, tapioca flour can be substituted with the same amount of rice flour.
- The batter can also be prepared a few hours in advance. But the vegetables you’re using have high water content — add them just before frying.
Keywords: Common ingredients, Quick and easy, non-spicy