Ingredients

  • Serves 2-4
  • For the fritter batter:

    • 200 grams flour 

    • 30 grams rice flour 

    • salt and pepper (a pinch) 

    • 1/4 tsp chicken or mushroom powder 

    • 1/2 tsp baking powder 

    • 50 grams chives (chopped)

    • 250 ml water

    • 2 cloves shallots (pureed) 

    • 2 cloves garlic (pureed)

    • 500 ml oil (for frying) 

    Topping: 

    • 50 grams rebon / dried shrimp

    Chili sauce

    • 200 ml water

    • salt (a pinch)

    • 1/2 teaspoon sugar 

    • 4 cloves garlic (pureed) 

    • 2 red cayenne peppers (pureed) 

    • 1 tablespoon tomato ketchup 

    • 1 teaspoon cornstarch dissolved in 1 tablespoon water – cornstarch slurry.

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Recipe Courtesy of
Yuda Bustara

Bakwan Pontianak (Indonesian Chive & Anchovies Fritters)

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Bakwan Pontianak is a fritter that has its origins in Pontianak, a city in West Kalimantan, which is known for its Chinese influenced cuisine. Unlike other popular fritters which are usually filled with an assortment of minced vegetables, the Pontianak version is traditionally made with chives and topped with anchovies or dried shrimp. Crispy on the outside and soft on the inside, this snack is enjoyed with a sweet chili dipping sauce.
  • Easy
  • 10 min
  • 15 min
  • 5 min
  • 6 steps
  • 18 Ingredients
  • Easy
  • 6 steps
  • 18 Ingredients
  • 10 min
  • 15 min
  • 5 min

Directions

  1. Mix The Ingredients

    • In a bowl, combine all the ingredients for the fritters and mix well. Add in water and chives. Check the consistency of the batter, which should be fluid. 

    • Add the pureed garlic and shallots and mix it again. 



  2. Deep Fry The Ingredients

    • Heat the oil for deep frying. Dip a stainless-steel ladle into the hot oil and then remove it. Pour the batter into the ladle. Sprinkle with fried shrimp.   

    • Dip the ladle filled with batter back into the hot oil. Fry until the fritter easily detaches from the ladle and turns golden brown. Remove the fritter from the oil and transfer it to a parchment or kitchen towel to drain the oil. 

    Deep Fry The Ingredients


  3. Make The Sauce

    • To make the chili sauce, mix all the ingredients for the sauce together, leaving out the cornstarch solution. Bring to a boil and then add in the cornstarch slurry. 
    • Cook until the sauce thickens and boils. Remove from the heat


Plate & Serve!

  • Serve the Pontianak Style Fritters with the homemade chili sauce.
Plate & Serve!
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    Ingredients
    • Serves 2-4
    • For the fritter batter:

      • 200 grams flour 

      • 30 grams rice flour 

      • salt and pepper (a pinch) 

      • 1/4 tsp chicken or mushroom powder 

      • 1/2 tsp baking powder 

      • 50 grams chives (chopped)

      • 250 ml water

      • 2 cloves shallots (pureed) 

      • 2 cloves garlic (pureed)

      • 500 ml oil (for frying) 

      Topping: 

      • 50 grams rebon / dried shrimp

      Chili sauce

      • 200 ml water

      • salt (a pinch)

      • 1/2 teaspoon sugar 

      • 4 cloves garlic (pureed) 

      • 2 red cayenne peppers (pureed) 

      • 1 tablespoon tomato ketchup 

      • 1 teaspoon cornstarch dissolved in 1 tablespoon water – cornstarch slurry.

    Nutrition
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