Bakwan is Indonesian version of tempura. Just like making a tempura, you will need to decide on your ingredients, this usually consists of assortment of vegetables. And you will need to prepare your batter. The most common bakwan is the vegetables version, in which shredded cabbage and shredded carrot are the two most popular choice.
If you can handle the heat, bakwan sayur is usually eaten with fresh raw Thai chilies. First take a bite of bakwan, and then a bite of the chili, and so on. But since this is definitely not for everyone, especially me (and usually little kids), it is also common to dip bakwan in tomato sauce and chili sauce.
Here have made it egg free and again no onion, no garlic recipe.
Preparation time: 7 mins, cooking time: 7 mins
- 1 cup shredded cabbage (Indonesian: kol)
- 1/2 cup shredded carrot (Indonesian: wortel)
- 3 tbsp all purpose flour (Indonesian: tepung terigu)
- 1 tbsp rice flour (Indonesian: tepung beras)
- 1 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon ground pepper
- 250 ml water
- oil for deep frying
Commonly served with:
- Thai chilies
- tomato sauce
- chili sauce
- In a mixing bowl, combine all purpose flour, rice flour, turmeric powder, red chilli powder, salt, sugar, and ground pepper.
- Add water and mix well, make sure there are no lumps.
- Add shredded cabbage, shredded carrot, and sliced scallions into the batter and mix well.
- Pour enough oil in a pot for deep frying. Once a bit of batter dropped into the oil bubbles immediately, the oil is ready.
- Use a small laddle and drop a laddleful of vegetables mixture into the hot oil. Deep fry until the fritter is crispy and turns golden brown on both sides, remove and drain on a wire rack/paper towel. Repeat until all batter is used up.
- Serve immediately with some Thai chilies, or a combination of tomato sauce and chili sauce.