One of the most popular fried foods in Indonesia is bakwan. In addition to being a snack, bakwan also often used as a side dish. Actually bakwan word comes from Chinese, "tub" means meat, while "wan" means round. Because of cultural acculturation, bakwan does not have to always use the meat and round shape.
Usually, bakwan dough directly poured into the fryer so that the shape so irregular but more crunchy. Bakwan dough can be mixed with vegetables such as cabbage and carrots. In addition, can also be added shrimp, such as the recipe this time. You can peel the shrimp first if you do not like shrimp skin. To mature evenly, pour bakwan dough after the oil is really hot.
Ingredients
Egg white - 1 grain Wheat flour - 3 tablespoons Rice flour - 1 tbsp - 70 mlUdang, medium size - 8 small carrots, cut into matches - 1 fruit Onion, finely sliced - 1KK, thinly sliced - 3 sheetsOil for frying -
Step
Heat plenty of cooking oil. Mix egg whites, wheat flour, rice flour, and water until smooth and no lump. Put all vegetables, mix well. Take bakwan dough with a sunken spoon (spoon of vegetables). Put 1 shrimp on it. Dip the spoon in hot oil. Fry for a while until the dough can be removed from the spoon. Cook until brownish yellow. Do it over and over until the dough runs out. Lift and drain. Ready served.
Tips
Bakwan dough should be fried in really hot oil