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Ingredients
- Serves 2-4 people
600 g sweet corn, husked
150 g shrimps
Bakwan batter:
1 egg
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
Bakwan Jagung Udang (Corn & Shrimp Fritters)
Bakwan Jagung Udang, is a typical Indonesian side dish made from corn, flour, and eggs. The addition of shrimp to this recipe makes it a delightful variation from other fritters. In Manado, this Bakwan is enjoyed with a chili sauce called Dabu-Dabu.
- Easy
- 30 min
- 15 min
- 15 min
- 3 steps
- 13 Ingredients
- Easy
- 3 steps
- 13 Ingredients
- 30 min
- 15 min
- 15 min
Directions
-
Prepare ingredients
Remove the kernels from the cob. Set aside.
Shell and wash the shrimps.
-
Make the batter
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.
-
Start frying
- Heat up enough oil in a pan on medium heat. Scoop out about 90 g of the batter and place 1 shrimp in the middle of the corn fritter.
- Gently place the batter in the oil and fry until golden brown. Remove and set aside. Continue with the rest of the batter.
When frying the Bakwan, use medium heat. Then reduce the heat once the batter is in the oil so that it cooks evenly.
- Heat up enough oil in a pan on medium heat. Scoop out about 90 g of the batter and place 1 shrimp in the middle of the corn fritter.
Plate and Serve!
- Prepare the serving plate, arrange Bakwan on it and serve.
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Ingredients
- Serves 2-4 people
-
600 g sweet corn, husked
-
150 g shrimps
-
Bakwan batter:
1 egg
-
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
Nutrition
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