Indonesian Bakwan Kuah Soup
Ingredients
Batter
- 250g medium protein wheat flour
- 1 tablespoon rice flour
- 1 egg
- 2 green onions, finely sliced
- 3 cloves garlic, minced
- 2 candlenuts, ground
- 1/2 teaspoon ground pepper
- Salt to taste
- Oil for frying
Filling
- 4 carrots, cut small, blanched briefly
- 3 potatoes, cut small, blanched briefly
- 50g dried shrimp (optional)
- 2 cloves garlic, minced
- 1/2 teaspoon ground pepper
- A little sugar
Soup
- 500ml water
- 2 tablespoons dried shrimp, toasted and ground
- Bird's eye chilies or curly red chilies to taste
- 1 onion, sliced lengthwise
- Palm sugar to taste
- 2 tablespoons thick tamarind juice
- Salt to taste
Preparation
Heat a little oil and sauté garlic until fragrant.
Add dried shrimp, carrots, and potatoes; stir until even.
Add pepper, stock powder, and a little sugar; adjust taste and cool.
Mix all batter ingredients until smooth.
Take about 1 tablespoon of batter, spread in a mold dipped in hot oil, add filling, cover with more batter, and fry in plenty of oil over medium heat until cooked.
Serve bakwan with soup.
Soup
Mix water, toasted and ground dried shrimp, palm sugar, salt, and thick tamarind juice.
Cook until boiling, then strain.
When warm, add sliced chilies and onion.
