Crispy Shrimp Bakwan

Bakwan is a creative cuisine Indonesian dishes as well, with the original spice blends Indonesia produces tempting flavors of the tongue, with an attractive appearance make devotees want to try again.

INGREDIENTS:

ü  100 grams flour proteins are

ü  30 grams of rice flour

ü  1/2 tsp baking soda

ü  1/2 tsp salt

ü  1/2 tsp bouillon powder

ü  1/4 TSP pepper powder

ü  150-200 ml of water (mix bit by bit until it reaches enough viscosity)

SUBTLE SEASONING:

ü  3 cloves garlic

ü  2 cloves shallots

COMPOTITION CONTENT:

ü  100 grams of peeled shrimp, coarsely chopped

ü  15 whole shrimp peeled, fruit kerat his back and throw his head, reserving its tail (the amount can be adjusted by the amount of yg mau fried vegetable fritter)

ü  30 grams of grated cheddar cheese

ü  250 grams of bean sprouts, wash and clean the

ü  2 shaved carrots, fruit brute

ü  1/4 pieces of cabbage, thinly sliced

ü  2 stalks green onion, finely sliced

ü  2 stalks celery leaves finely sliced

A LOT OF COOKING OIL FOR FRYING VEGETABLE FRITTER

HOW TO MAKE:

Dough: Mix flour, rice flour, baking soda, salt, bouillon powder and pepper powder. Mix well. Enter the
water gradually while stirring and mixing until it reaches enough viscosity (not too thick or too dilute). Enter
the marinade, stir smooth.
Enter the chopped shrimp, grated cheddar cheese and vegetables. Mix well.
Heat oil fried vegetable fritter with that much given the whole peeled shrimp on top of it. FRY until brownish
yellow on both sides. Lift. Drain. Serve warm with chilli sauce or cayenne pepper.

TIPS:

The use of baking soda make bakwan becomes more tender on the inside but crispy outside.
If dough will not be fried dough, divide smuanya into 2 parts. Add 1/2 parts with 1/4 teaspoon of baking
soda. And save 1/2 part again. Let the baking soda if you later want to use. So too with the fillings and
vegetables, divided 2. Or if you want to make a little, made 1/2 recipe only.
Fry the dough never too much for 1 piece of bakwan, because baking soda will make vegetable fritter so
fluffy. Just 2 tablespoons of batter per one fruit vegetable fritter.
Use a lot of oil for frying (deep frying) so that the result is crisp and not easily mushy moment already
appointed Dr. Fryer.
Heat Oil medium only. If too cold later oil will absorb into the vegetable fritter, so the result of oily
gorengannya all. If too hot later quickly charred but the inside is still in the form of flour.