Bean Sprout and Fish Fritters (Bakwan Ikan) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
1/2 lb fish, chopped |
1/2 lb bean sprouts |
1/2 cup rice flour or 1/2 cup all-purpose flour |
2 teaspoons baking powder |
1 teaspoon ground coriander |
1 pinch turmeric |
2 chilies, red or green seeded and minced |
4 scallions, thinly sliced |
3 garlic cloves, minced |
1 piece ginger, 1 inch chopped |
1 teaspoon light soy sauce |
1 teaspoon salt |
2 small eggs, beaten |
vegetable oil, for deep-frying |
Directions:
1. In a bowl, mix together all the ingredients except the oil. Heat the oil in a deep skillet or wok to 350°F With a fork, pick up a little of the batter and drop it into the hot oil. Do this 6 or 8 times, frying each for about 3 minutes.
2. Remove the fritters with a slotted spoon and drain on paper towels. Repeat this process until all the batter has been used up. Serve hot or cold. These can also be served with Nam Chim/Sweet and Sour Chile Sauce as a dip.
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