KOMPAS.com – If you have shrimp at home, it can be processed into crispy shrimp bakwan.
Bakwan shrimp are made with bean sprouts, carrots, shrimp, flour, celery, eggs, garlic, pepper, nutmeg, and oyster sauce.
Bakwan shrimp can be used as a dish takjil iftar, if you like breaking the fast with the savory ones.
Check out the following Bakwan Shrimp Recipe, quoted from the book “Various Savory & Crispy Fried – Without Preservatives” (2017) by Afien Murtie published by the world of creations.
Also read:
Material:
- 50 grams of medium size shrimp, wash clean and defecate
- 100 grams of long bean sprouts/sprouts
- 50 grams of carrots, rough shaved
- 50 grams of flour
- 1 egg
- 1 celery stalk, finely chopped
- Sufficient water approximately 50 ml
Disasseced Seasoning:
- 2 cloves of garlic
- 5 pepper
- A small piece of nutmeg
- 1/2 teaspoon salt
- 1 teaspoon oyster sauce
Also read:
- Take a wide bowl, then add the eggs and spices with a fork, and mix.
- Enter the shaved carrots and long bean sprouts that have been washed.
- Add flour, oyster sauce, and chopped celery, stir well.
- Add water little by little when the dough is too thick.
- Heat the oil in a concave pan, dip the long vegetable spoon into the oil.
- Leave a little oil in a vegetable spoon, then pour the mixture up to 3/4 of the vegetable spoonfuls. Place one shrimp that has been washed and discarded his head on the dough.
- Dip the dough into hot oil, leave the bottom until cooked then remove from the vegetable spoon.
- Usually the dough will release itself and shaped semicircular. But if it is difficult to escape it can be with the help of small silk.
- Fry the dough until cooked and yellowing, then remove from heat.
- Delicious shrimp bakwan is ready to be enjoyed.
- Serve with green cayenne pepper or paste sambal.
- Recipe for approximately 10 bakwan.
