📝 About This Recipe
Bakwan Sayur is a quintessential Indonesian 'Jajanan Pasar' that captures the vibrant spirit of Southeast Asian street food in every crunchy bite. These golden, lacey fritters are a medley of shredded cabbage, carrots, and bean sprouts bound by a savory, aromatic batter infused with garlic and coriander. Perfectly crisp on the outside yet tender within, they offer a delightful symphony of textures and an umami-rich flavor profile that is truly addictive.
🥗 Ingredients
The Vegetable Medley
- 2 cups Cabbage (thinly shredded)
- 1.5 cups Carrots (julienned or coarsely grated)
- 1 cup Bean Sprouts (tails removed if preferred)
- 3 stalks Green Onions (thinly sliced)
- 2 stalks Chinese Celery (Seledri) (finely chopped)
The Batter Base
- 1.5 cups All-purpose Flour
- 4 tablespoons Rice Flour (the secret to long-lasting crunch)
- 1 cup Ice Cold Water (adjust slightly for consistency)
- 1 large Egg (beaten)
- 1/2 teaspoon Baking Powder (for a light, airy texture)
Aromatics & Seasoning
- 4 cloves Garlic (minced or pounded into a paste)
- 3 pieces Shallots (minced)
- 1 teaspoon Ground Coriander
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon White Pepper
- 1 teaspoon Mushroom Bouillon (or chicken powder for extra umami)
- 3 cups Neutral Oil (for deep frying)
👨🍳 Instructions
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1
Prepare all the vegetables: shred the cabbage, julienne the carrots, and chop the green onions and celery. Place them in a large mixing bowl.
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2
In a separate medium bowl, whisk together the all-purpose flour, rice flour, baking powder, salt, white pepper, coriander, and bouillon until well combined.
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3
Make a well in the center of the flour mixture and add the beaten egg, minced garlic, and minced shallots.
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4
Slowly pour in the ice-cold water while whisking gently. Continue until you achieve a thick, smooth batter—it should be thicker than pancake batter to hold the vegetables together.
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5
Pour the batter over the prepared vegetable medley. Fold everything together with a spatula until every strand of vegetable is evenly coated.
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6
Heat the frying oil in a wok or deep skillet over medium-high heat. To test if it's ready, drop a tiny bit of batter; it should sizzle and float immediately.
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7
Using a large spoon or a small ladle, scoop up a portion of the mixture. Gently slide it into the hot oil, flattening it slightly with the back of the spoon to ensure even cooking.
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8
Fry in batches of 3 or 4 to avoid overcrowding the pan, which can lower the oil temperature and lead to greasy fritters.
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9
Fry for about 3-4 minutes on the first side until the edges turn a deep golden brown.
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10
Carefully flip the fritters and fry for another 2-3 minutes until both sides are spectacularly crisp and golden.
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11
Use a slotted spoon to remove the fritters and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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12
Repeat the process with the remaining batter, stirring the mixture briefly between batches to ensure the flour hasn't settled.
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13
Serve immediately while hot and at their peak crispness.
💡 Chef's Tips
Always use ice-cold water for the batter; the temperature shock against the hot oil creates a much crispier crust. Don't over-mix the batter once the flour is added to prevent gluten development, which can make the fritters chewy instead of crunchy. If you want a 'Bakwan Udang' variation, press one whole cleaned shrimp onto the top of each fritter just as you drop the batter into the oil. Ensure your oil is at the right temperature (around 350°F/175°C); oil that is too cool will result in soggy, oil-soaked fritters. For the best texture, slice the cabbage and carrots as uniformly as possible so they cook at the same rate.
🍽️ Serving Suggestions
Serve with whole fresh Thai bird's eye chilies (cabe rawit) for the most authentic Indonesian experience—take a bite of the fritter, then a tiny bite of the chili. Pair with a side of sweet chili sauce or a spicy peanut sauce for dipping. These make an excellent accompaniment to Nasi Goreng (Indonesian Fried Rice) or Mie Goreng. Enjoy as a mid-afternoon snack with a hot cup of Jasmine tea or Teh Tarik. Serve alongside a bowl of hot Soto Ayam (Chicken Soup) for a comforting meal.