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Corn and Shrimp Fritters (Bakwan Jagung) Recipe

Corn and Shrimp Fritters (Bakwan Jagung) Recipe

Corn and Shrimp Fritters (Bakwan Jagung) Recipe

Corn and Shrimp Fritters used to be sold on the streets but it’s become more of an authentic home-cooked snack these days. Indonesians’ love of fried foods is evidenced by this savory treat with a mix of fresh, sweet corn kernels and tiny shrimp in a moist batter with a golden brown finish. This appetizer is fabulous for intimate, informal gatherings rather than larger formal parties, because they can be a little messy to eat. These are absolutely delicious when served with a variety of spicy sauces.

Ingredients :

    • Oil for deep-frying
    • 1/2 lb (250 g) small salad shrimp, raw
    • 2 cups (200 g) shredded cabbage and carrots (coleslaw mix)
    • 2 cups (3 cobs/200 g) corn kernels
    • 2 green onions (scallions), cut into 1/2 in (12 mm) diagonals
    • 11/2 tablespoons Fried Garlic (see right)
    • 3 large eggs
    • 2 teaspoons salt
    • 1/2 teaspoon white pepper
    • 11/2 cups (300 g) all-purpose flour
    • 11/2 cups (375 ml) water

Method :

    1. Heat the oil in a wok or deep frying pan over medium high heat.
    2. Place all the ingredients in a large mixing bowl and using a spatula or hands, mix everything thoroughly but gently. Scoop the mixture using a medium sized ladle and gently pour into the hot frying oil, be careful to not let the batter spread out too far.
    3. Fry a few fritters at a time, using a medium sized ladle as a measuring tool. Take care to leave space between the fritters and not to overcrowd the wok. Overcrowding will lower the temperature of the oil and result in soggy fritters. Fry the fritters approximately 1 to 2 minutes on each side until golden brown. Remove with a slotted spoon.
    4. Drain the fritters on a paper towel and after they have drained, serve with a sauce of your choice.

MAKES 12 FRITTERS
PREPARATION TIME : 5-7 MINUTES
COOKING TIME : 4 MINUTES