INDONESIAN CUISINE

Passport & Plate - BAKWAN UDANG

Indonesia | Sunday, March 9, 2014 | 5 photos

Ingredients
Ingredients:
-250 grams of wheat flour.
-200 ml of lukewarm water.
-75 grams of bean sprouts.
-50 grams of cabbage (thinly sliced).
-50 grams of carrots (sliced ??thin stick form).
-1 leek (sliced ??thin).
-2 stalks celery (chopped coarse).
-350 grams of small shrimp (clean and separate the skin).
-oil for frying.

Spices that are:
-3 cloves of garlic.
-½ pepper granules.
-salt to taste.
-Seasonings to taste. (Finely milled all the seasoning ingredients mashed).

 

How to prepare this recipe
How to make bakwan:
At first beaten off chicken eggs and then stir together with spices and mashed. Next prepare a small bowl and insert the flour, boiled water, and whisk the eggs that have been stirred together with spices before then stir until the dough evenly.
Once the dough is well blended. enter vegetables such as bean sprouts, cabbage, carrots, leeks, and celery and mix again until blended.
Next, heat the cooking oil then enter bakwan dough about 2 tablespoons cooking oil into and add 1 whole shrimp on top anyway. Do it for each dough until the dough runs out bakwan and shrimp. Fried dough until cooked and crisp.
Finally, lift and serve over bakwan udang and mixed with a bottle of chili sauce.

 

The story behind this recipe
Snacks that one is always a favorite. Easy to make and is quite fibrous and nutritious essential oil content is quite high though. I often refer to it as "Gorengan" (Indonesian people usually to call) category because it makes the process of fried foods. Vegetables are commonly used: carrots, cabbage, bean sprouts and even beans. But when using fried chickpeas often results tend to be rather wet.
This food is made as a snack to accompany while relaxing. This is also one of my favorite foods. as easy to make with ingredients easy to find and relatively short cooking process.