I've always loved vegetable fritters and recalled eating them quite frequently at a Malay food stall at my old work place. These days, I hardly see them selling at Malay food stalls, or probably I haven't been searching for them actively. I remembered these vegetable fritters were usually served with a sweet spicy watery sauce which I loved. Can anyone share what sauce it is and how to make?
Bakwan Sayur (Vegetable Fritter)
(recipe adapted from ilove.icook.ibake and indochine kitchen)
(makes 17-18 pieces)
- 100g cabbage, thinly shredded
- 1 medium size carrot (around 80g), julienned
- 85g beansprout
- 1 stalk spring onion, finely chopped
- 100g plain flour
- 25g rice flour
- 10g tapioca flour
- 1 egg
- 125ml water
- 2 shallots
- 1 clove garlic
- 1 candlenut
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 coriander roots
- 1/4 tsp tumeric powder
- 1/4 tsp sugar
- 1/4 tsp chicken stock powder
- Blend or pound all the seasoning ingredients into paste.
- Add all the ingredients and seasoning paste together, and mix well.
- Heat cooking oil in a frying pot on medium heat. Scoop about 1 heap Tbsp of batter and deep fry till golden brown.
- Serve warm on its own or with dipping sauce, or with raw chilli.
I am submitting this to Asian Food Fest Indonesia Month,
hosted by Alice of I Love. I Cook. I Bake.