600 g sweet corn, husked
150 g shrimps
100 g wheat flour
50 g rice flour
17 g big red chili, thinly sliced
1 stalk spring onion, thinly sliced
200 ml water
2 g salt
3 g sugar
5 g chicken stock powder
½ tsp baking powder
cooking oil for frying
Remove the kernels from the cob. Set aside.
Shell and wash the shrimps.
Mix the wheat flour, rice flour, and baking powder.
Then add seasoning - salt, sugar and chicken powder and eggs. Mix well.
Gradually add water while continuing to stir until well blended.
Stir in the corn, spring onion, chopped shrimps, and red chilies. Stir until blended.
When frying the Bakwan, use medium heat. Then reduce the heat once the batter is in the oil so that it cooks evenly.