search
last read
- Bla Nueng Chin Dong - steamed fish with ginger and mushrooms
- Es Timun jeruk nipis - Refreshing cucumber drink with lemon
- Talas Goreng - spicy fried taro balls
- Getuk Lindri 2 - cassava-coconut cake
- Sayu betik - Papaya with meat
- Jagung Santan Manis - sweet corn in coconut milk syrup
- Siomay - steamed pork/prawns dumplings
Bakwan Taoge - fried beansprouts/shrimp fritters
User Rating: 5 / 5
Bakwan Taoge
fried beansprouts/shrimp fritters
Bahan-bahan:
ingredients:
300 gr flour
1/4 tsp baking soda
1/2 tsp salt
4 cloves grlic
1/2 tsp pepper
1 egg
150 ml santen cair (thin coconut milk)
250 gr beansprouts
250 gr shrimps
2 spring onions
2 stalks celery
oil
Cara membuat:
preparation/method:
Slice the garlic, the spring onion and the celery very fine. Chop 150 gr shrimp fine. Beat the egg. Mix the flour, the baking soda, the salt, the garlic, the pepper and the egg. Mix in the santen and form a smooth batter. Add the beansprouts, the chopped shrimps, the spring onion and the celery.
Heat in a wok the oil. Use a round laddle and heat it in the oil. Fill the laddle with the batter and put 2 shrimps on top. Put the laddle back in the oil and fry the bakwan. When the bakwan is formed release it from the laddle and fry it further until golden brown. Drain the bakwan on kitchen paper and serve. 
fried beansprouts/shrimp fritters
Bahan-bahan:
ingredients:
300 gr flour
1/4 tsp baking soda
1/2 tsp salt
4 cloves grlic
1/2 tsp pepper
1 egg
150 ml santen cair (thin coconut milk)
250 gr beansprouts
250 gr shrimps
2 spring onions
2 stalks celery
oil
Cara membuat:
preparation/method:
Slice the garlic, the spring onion and the celery very fine. Chop 150 gr shrimp fine. Beat the egg. Mix the flour, the baking soda, the salt, the garlic, the pepper and the egg. Mix in the santen and form a smooth batter. Add the beansprouts, the chopped shrimps, the spring onion and the celery.
Heat in a wok the oil. Use a round laddle and heat it in the oil. Fill the laddle with the batter and put 2 shrimps on top. Put the laddle back in the oil and fry the bakwan. When the bakwan is formed release it from the laddle and fry it further until golden brown. Drain the bakwan on kitchen paper and serve.
- Written by AsianCook
