📝 About This Recipe
Bakwan, also known as Bala-Bala, is Indonesia's favorite street-side snack—a golden, savory medley of shredded vegetables bound in a spiced batter. Traditionally deep-fried, this air-fried version achieves that iconic shattered-glass crunch and tender interior while using significantly less oil. Infused with aromatic garlic, coriander, and scallions, these fritters offer a vibrant explosion of texture and flavor in every bite.
🥗 Ingredients
The Vegetable Medley
- 2 cups Cabbage (thinly shredded)
- 1 cup Carrots (julienned or coarsely grated)
- 1 cup Bean Sprouts (tails removed for better texture)
- 3 stalks Green Onions (thinly sliced)
- 2 tablespoons Celery Leaves or Cilantro (finely chopped)
The Spiced Batter
- 1.5 cups All-Purpose Flour
- 4 tablespoons Rice Flour (essential for maximum crunch)
- 4 cloves Garlic (minced into a paste)
- 2 pieces Shallots (finely minced)
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Turmeric Powder (for a beautiful golden hue)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon White Pepper
- 3/4 to 1 cup Ice Cold Water (added gradually)
- 2 tablespoons Vegetable Oil (mixed into batter for air-fryer moisture)
For the Dipping Sauce (Sambal Kecap)
- 4 tablespoons Sweet Soy Sauce (Kecap Manis)
- 2-3 pieces Bird's Eye Chilies (thinly sliced)
- 1 teaspoon Lime Juice
👨🍳 Instructions
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1
In a large mixing bowl, combine the shredded cabbage, julienned carrots, bean sprouts, green onions, and celery leaves. Toss well to ensure the vegetables are evenly distributed.
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2
In a separate medium bowl, whisk together the all-purpose flour, rice flour, ground coriander, turmeric, salt, and white pepper.
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3
Add the minced garlic and shallots to the flour mixture. Slowly pour in the ice-cold water while whisking constantly until you achieve a thick, smooth paste. It should be thick enough to coat a spoon heavily.
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4
Stir in 2 tablespoons of vegetable oil into the batter. This is a crucial chef's secret for air frying; it helps the fritter crisp up without being submerged in a deep fryer.
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5
Pour the batter over the vegetable medley. Use a spatula to fold everything together until every strand of vegetable is thinly but thoroughly coated in the spiced batter.
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6
Preheat your air fryer to 375°F (190°C) for at least 5 minutes. A hot start is essential for preventing the batter from sticking.
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7
Line the air fryer basket with a piece of perforated parchment paper or lightly grease the basket with oil spray.
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8
Scoop about 2-3 tablespoons of the mixture for each fritter. Place them into the basket, flattening them slightly with the back of a spoon to ensure even cooking. Do not overcrowd; leave space between each fritter.
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9
Lightly spray the tops of the fritters with a bit more oil. Air fry for 8-10 minutes.
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10
Carefully flip the fritters over using a spatula. Spray the other side lightly with oil and air fry for an additional 6-8 minutes until they are deeply golden brown and crispy on the edges.
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11
While the fritters cook, prepare the dipping sauce by mixing the Kecap Manis, sliced chilies, and lime juice in a small ramekin.
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12
Remove the Bakwan from the air fryer and let them rest on a wire rack for 2 minutes to allow the steam to escape, which keeps them crunchy.
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13
Serve immediately while hot and crackling with the spicy sweet soy dipping sauce.
💡 Chef's Tips
Use ice-cold water for the batter to prevent gluten development, resulting in a lighter, crispier fritter. Do not skip the rice flour; it provides the structural 'crunch' that all-purpose flour alone cannot achieve. Ensure your vegetables are very dry after washing; excess moisture will make the batter runny and the fritters soggy. If the batter seems too thin, add flour one tablespoon at a time; if too thick, add a splash of water. For an authentic touch, you can press a single small peeled shrimp onto the top of each fritter before air frying.
🍽️ Serving Suggestions
Serve as a midday snack with a hot cup of Indonesian Jasmine tea. Pair with fresh whole Thai bird's eye chilies on the side—bite the chili, then bite the fritter for an authentic street-food experience. Use as a crunchy side dish for Nasi Goreng (Indonesian Fried Rice). Serve alongside a peanut sauce (Satay sauce) for a creamy, nutty flavor profile. Include in a 'Gorengan' (fried snacks) platter with fried tofu and tempeh.