13 Shrimp bakwan recipes for breaking the fast, tasty, crunchy and practical

foto: Instagram/@vianney_lim99; @fitriyas_widodo

One of these savory snacks is always successful in making you addicted.

Brilio.net - When breaking the fast there are usually snacks available as takjil. Most people rarely eat heavily when breaking the fast and tend to choose to eat snacks. There are sweet snacks, there are also savory and spicy snacks. One of the savory snacks that is a favorite is bakwan. Bakwan has several names such as ote-ote, bala-bala, yeye, heci, kandoang, and various other names.

The savory and crispy taste of bakwan makes many people addicted. Especially if eaten with chili or chili sauce, it is guaranteed to be even more delicious. It's not surprising that bakwan is often served as a snack to break the fast during the month of Ramadan . Apart from being tasty and crunchy, the basic ingredients for making bakwan are also quite easy to find.

You just use flour, vegetables and eggs. The choice of vegetable filling is free to suit your taste. For example, you can use cabbage, carrots, celery, or bean sprouts. So, to make the bakwan taste even more delicious, you can add additional ingredients such as shrimp.

Shrimp is a seafood known to contain many nutrients . This seafood contains calcium, magnesium, iron, protein and calories. To eat shrimp bakwan that is tasty, crunchy and nutritious, you can really make it yourself at home.

Just take a look at 13 shrimp bakwan recipes for breaking the fast, tasty, crunchy and practical. Summarized by BrilioFood from various sources, Thursday (21/3).

photo: Instagram/@mattan_chai

Material:
- 350 gr shrimp meat, marinate 1 tablespoon soy sauce and pepper powder
- 5 shallots, finely sliced
- 5 cloves of garlic, finely chopped
- 2 celery stalks, finely sliced

Flour:
- 5 tablespoons hup loong flour
- 5 tablespoons princess flour
- 2 tablespoons rice flour
- 2 tablespoons tapioca flour
- 1 tsp salt
- A pinch of pepper powder
- 1/4 tsp baking powder
- 1 tablespoon white oil
- 1 tsp flavoring, stir evenly
- 50 ml cold water or until it forms a dough

Method
1. Stir the shrimp and celery evenly, set aside.
2. In a bowl, mix all the flour and add cold water. Also add onions and seasonings.
3. Heat a frying pan and oil. Take 1 tablespoon of the mixture, then fry until yellow. Remove and set aside.

photo: Instagram/@hwang_frenzdy

Material:
- 500 gr medium shrimp, peeled and cleaned
- 3 spring onions, thinly sliced

Spice:
- Salt, pepper and mushroom seasoning to taste
- Mix wheat flour with rice flour, 3:1
- Enough water, the mixture is not thick and not runny
- Enough oil

How to make:
1. Marinate the shrimp with spices then let it sit for a few minutes or store it in the refrigerator first.
2. Mix the shrimp with wheat flour and rice flour then add enough water. Add spring onions, stir well.
3. Heat the oil, fry the shrimp one spoonful at a time until finished.
4. When it is brownish yellow, remove from heat and ready to serve.

photo: Instagram/@el_ikitchen

Material:
- 300 gr shrimp, peeled and cleaned
- 1 egg
- 3 cloves of garlic, crushed
- Green onions, take the white part and finely slice
- 1/4 large red onion, roughly chopped
- Salt, sugar, stock, pepper and a little sesame oil
- Wheat flour and a little starch

How to make:
1. Mix all the ingredients in a container. Add enough water. Stir until thickened.
2. Heat the fire. Fry over medium heat. Lift and serve.

photo: Instagram/@vanescecilia

Material:
- 250 gr small shrimp without skin, roughly chopped
- 500 gr whole large prawns with shell, remove the mouth, split the back and remove the dirt
- 1/2 taro fruit, approximately 200 gr, cut into small cubes
- 10 kale stalks, finely sliced
- 2 celery stalks, finely sliced
- 2 spring onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp mushroom stock
- Pepper to taste
- 100 gr rice flour
- 100 gr wheat flour
- 200 gr princess flour
- 1.5-2 cups water, medium thin mixture

Chili sauce ingredients:
- 10 curly chilies
- 5 red bird's eye chilies
- 3 tablespoons granulated sugar
- 1/2 tsp salt

How to make:
1. Mix all the ingredients except whole prawns, fry them in wide circles, put 1 whole prawn on top of the mixture in the skillet.
2. Fry until golden crisp. Serve with chili sauce.
3. For the chili sauce, add enough vinegar or orange juice.
4. Blend all the chili sauce ingredients until smooth, cook until boiling, serve deliciously with shrimp bakwan.

photo: Instagram/@magdahlena_brian

Material:
- 150 grams of small prawns or fiery prawns, reserve for topping the bakwan
- 150 gr wheat flour
- 50 gr rice flour
- 280-300 ml broth
- 1 egg
- 1/4 tsp roasted coriander, puree
- 3 cloves of garlic
- 2 lime leaves
- Pepper, salt and mushroom seasoning to taste

How to make:
1. Clean the shrimp, wash thoroughly, drain.
2. Mix all ingredients except water. Once mixed well, add the water little by little. Stop when you feel the consistency is enough. Taste correction.
3. Heat a lot of oil, take 1 tablespoon of the mixture, put the shrimp on top, then fry. Fry on the edge of the pan like making a dent.
4. Using low heat, fry until brown. Lift and serve.

photo: Instagram/@cookingwithfenny

Material:
- Shrimp
- Carrot
- Col
- Bean sprouts
- 1/2 all-purpose flour
- 1 tablespoon rice flour

How to make:
1. Heat oil in a frying pan.
2. Mix all ingredients, add water little by little until thick. Fry thinly. Once cooked, remove from heat and serve.

photo: Instagram/@susie.agung

Material:
- 250 gr flour
- 2 tablespoons rice flour
- 50 gr peeled shrimp, roughly chopped
- 200 gr medium sized shrimp, leave whole
- 3 cabbage leaves, finely sliced
- 2 carrots, cut into matchsticks
- 1 handful of bean sprouts
- 1 egg, beaten well
- 1 spring onion, finely sliced
- 2 celery stalks, finely sliced
- 1/2 tsp powdered chicken stock
- Salt and sugar to taste
- Sufficient clean water

Ground spices:
- 5 red onions
- 3 cloves of garlic
- 1 tsp granulated pepper

How to make:
1. Mix all the ingredients and spices together, pour in the water, stir until thick and smooth.
2. Heat cooking oil, immerse the bakwan mold until hot, lift, pour the bakwan mixture, put 1 shrimp on top, put it in the hot oil, remove from the mold, fry until cooked, remove, drain. Do this until the dough runs out.
3. Serve warm bakwan with peanut sauce or cayenne pepper.

photo: Instagram/@mattan_chai

Material:
- 250 gr shrimp, peel the shell
- 200 gr wheat flour, 1 tablespoon rice flour, 1 tablespoon princess flour, and 1 teaspoon yeast, stir well then add enough water
- 3 red onions, sliced
- 2 cloves of garlic, sliced
- 1 spring onion, chopped
- 1 tbsp sugar
- 1 tsp flavoring
- 1 tsp salt
- 1/2 tsp pepper powder
- 1 tsp garlic powder
- 1 tsp chili powder

How to make:
1. Stir the flour mixture well, until there are no lumps, then add the various onions and seasonings, finally add the shrimp. Stir evenly.
2. In a frying pan, heat the oil, then with a soup spoon, fill in the mixture, fry briefly, then slowly release the mixture. Fry until golden.
3. Peel with the help of a small knife and chopsticks to turn the bakwan back and forth.
4. Fry until cooked, then drain.

photo: Instagram/@ayuaudrey91

Material:
- 300 gr shrimp, remove tails and heads
- 5 celery leaves, small slices
- 1 egg
- 3 tbsp Munjung rice flour
- 3 tbsp munjung flour
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/4 tsp flavoring
- Enough water

Ground spices:
- 4 red onions
- 4 cloves garlic

How to make:
1. Stir all ingredients together. Pour in the water gradually until the consistency is right.
2. Heat quite a lot of oil. Take 1 tablespoon of bakwan mixture. Pour slightly wider. Fry until brown then return. Lift and drain.

photo: Instagram/@fitriyas_widodo

Material:
- Shrimp, wash clean
- 250 gr wheat flour
- 3 cabbage leaves, sliced
- 1 carrot, cut into matchsticks
- Sliced leeks and celery leaves
- Bean sprouts to taste
- 1 egg
- Enough water

Ground spices:
- 3 cloves of garlic
- 4-5 cloves of onions
- 1/2 tsp granulated pepper

How to make:
1. Mix all ingredients except shrimp, stir well, add chicken stock powder if you like.
2. Heat quite a lot of oil, immerse the mold in the oil so that it gets hot.
3. Take the mixture and pour it into the mold then put the shrimp on top.
4. Fry in hot oil, shaking so that the dough will release itself. Fry until cooked. Do this until the dough runs out.

photo: Instagram/@mrs.wijaya

Material:
- 250 gr small prawns, heads removed
- 100 gr rice flour
- 50 gr sago flour
- 250 ml slightly thick coconut milk
- Right amount of oil

Ground spices:
- 3 cloves of garlic
- 3 candlenuts
- 1 kencur segment
- 1 segment of turmeric
- 1 full teaspoon of coriander powder
- 3 lime leaves
- Salt and mushroom seasoning to taste

How to make:
1. Mix the flour together. Add coconut milk and ground spices, stir well. Check the seasoning and add the washed shrimp.
2. Heat the oil over medium heat, take a spoonful of the vegetable mixture and include a few shrimps. Pour thinly across the sides of the pan. Fry until crispy, remove and drain. Bakwan is ready to be served.

photo: Instagram/@vianney_lim99

Material:
- 3 corns, comb
- 200 gr shrimp meat, finely chopped
- 6 red onions, finely chopped
- 6 cloves of garlic, finely chopped
- 6 stalks of celery leaves, finely sliced
- 1 spring onion, finely sliced
- 2 tablespoons granulated sugar
- 1/2 tbsp salt
- 1/2 tsp pepper
- 1/3 tsp turmeric powder
- 150 ml boiled water
- 6 tablespoons of wheat flour
- 3 tablespoons munjung rice flour
- 1 tablespoon maize flour
- The oil for frying

How to make:
1. Mix all ingredients except flour, stir well.
2. Add all the flour and mix well.
3. Heat the oil, take 1 tablespoon of the mixture and fry over medium heat until brown. Lift and drain.

photo: Instagram/@hwang_frenzdy

Material:
- 1 bunch chives, clean and cut short
- 200 gr bean sprouts
- 1 carrot, grated
- Enough shrimp for topping
- 2 tablespoons fine garlic
- 200 gr wheat flour
- 50 gr rice flour
- Enough water
- Salt, mushroom seasoning and pepper to taste
- The oil for frying

How to make:
1. Mix flour and water, stir until smooth and the flour is not lumpy, the flour mixture tends to be runny. Add vegetables and spices, stir well.
2. Heat the oil, dip the bakwan mold in the oil until hot so that when fried it doesn't stick and comes off easily, then remove from heat.
3. Fill in the bakwan mixture, put shrimp on top then fry over medium heat until cooked.
4. Repeat frying the bakwan one by one until they are brown. Remove and ready to serve.

(brl/jad)