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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bakwan Udang is a crunchy Indonesian fritter with shrimp and a lightly spiced batter, fried until golden brown and irresistible. The combination of all-purpose and rice flour creates a perfect crispy texture, while the grated garlic and ground coriander infuse the batter with aromatic flavors. Best enjoyed while it's still warm, dipped in hot sauce or with chilies on the side.
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Mix all purpose flour, rice flour, grated garlic, ground coriander, turmeric powder, green onion, salt, mushroom bouillon, white pepper, and water until well combined.
Add small shrimp to the batter and stir until evenly coated.
Pour batter into hot oil and fry over medium heat until golden brown and crispy.
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Best enjoyed while still warm, dipped in hot sauce or with chilies on the side.
You can peel the shrimp if you prefer.
Can I use peeled shrimp?
Yes, you can peel the shrimp if you prefer.
What can I serve with Bakwan Udang?
Serve with hot sauce or chilies on the side for extra flavor.
Can I use other types of flour?
The combination of all-purpose and rice flour is recommended for the best texture.
How do I know when the fritters are done?
Fry until the fritters are golden brown and crispy.
Can I make the batter ahead of time?
It's best to prepare the batter fresh for optimal texture.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
