Bakwan Terong (Indonesian Eggplant Fritters with Shrimp)

Ingredients

• 4 pieces Eggplant (Use medium-sized Asian eggplants; slightly wrinkled is fine)
• 200 grams Shrimp (Peeled and deveined (start with 250g unpeeled))
• 1 stalk Scallion (daun bawang) (Sliced thinly)
• 6 pieces Red chili (Adjust to taste; can omit for less heat)
• 4 heaping tablespoons All-purpose flour (Use more if needed for batter consistency)
• 1 tablespoon Tapioca flour (For extra crispiness)
• 1 teaspoon Baking powder
• 1 teaspoon Mushroom seasoning (kaldu jamur) (Optional, for umami flavor)
• 2 teaspoons Salt (1 tsp for soaking, 1 tsp for batter)
• 0.5 teaspoon Ground white pepper
• 150 ml Water (Add gradually to adjust batter consistency)
• 500 ml Vegetable oil (For deep frying; amount needed depends on pan size)

Instructions

1. Prepare Eggplant

   Wash eggplants. Slice lengthwise, but not all the way through, so they open like a book. Lightly pound or press to flatten. Soak in a bowl of water with 1 teaspoon salt for 10 minutes to prevent browning.

   Time: PT15M

2. Prep Other Ingredients

   Thinly slice scallion and chilies. Peel and devein shrimp if not already done.

   Time: PT5M

3. Make Batter

   In a large bowl, combine flour, tapioca flour, baking powder, mushroom seasoning, 1 teaspoon salt, and ground pepper. Add 150 ml water gradually while mixing until a thick but pourable batter forms (not too runny, not too stiff).

   Time: PT5M

4. Assemble Fritters

   Pat eggplant slices dry. Dip each slice into the batter, open slightly, and fill with 2-3 pieces of shrimp and a few slices of chili. Press gently to close.

   Time: PT5M

5. Heat Oil

   Pour oil into a frying pan or wok to a depth of about 2 inches. Heat over medium heat (about 170-180°C) until shimmering.

   Time: PT5M

   Temperature: 170-180°C

6. Fry Fritters

   Carefully lower battered eggplant into hot oil. Fry in batches, turning once, until golden brown and crispy (about 4-5 minutes per batch). Drain on paper towels.

   Time: PT20M

   Temperature: 170-180°C

7. Serve

   Arrange bakwan terong on a plate and serve hot with chili sauce or as is.

   Time: PT0M

8. Cleanup

   Dispose of used oil safely. Wash all utensils, bowls, and pans used.

   Time: PT10M

Nutrition Facts

Calories

320

Protein

12g

Carbohydrates

35g

Fat

15g

Fiber

5g

Ingredient Substitutions

• Instead of Eggplant: Zucchini (texture will differ)
• Instead of Shrimp: Chicken breast (finely chopped), Firm tofu (for vegetarian)
• Instead of Scallion (daun bawang): Chives, Leek (white part only)
• Instead of Red chili: Green chili, Bell pepper (for no heat)
• Instead of All-purpose flour: Rice flour (for crispier texture)
• Instead of Tapioca flour: Cornstarch, Potato starch
• Instead of Baking powder: Baking soda (use half the amount, add a splash of vinegar)
• Instead of Mushroom seasoning (kaldu jamur): Chicken bouillon powder, Salt
• Instead of Ground white pepper: Black pepper
• Instead of Vegetable oil: Canola oil, Sunflower oil

Equipment Needed

• Large mixing bowl
• Knife
• Cutting board
• Small bowl (for soaking eggplant)
• Spoon (for mixing and measuring)
• Frying pan or wok
• Tongs or slotted spoon
• Paper towels (optional)
• Plate (for serving)

Critical Steps — Do Not Skip

• Soaking and preparing the eggplant properly to prevent browning and ensure batter adhesion.
• Mixing the batter to the correct consistency.
• Frying at the right temperature for crispiness.

Chef Tips from the Video

• Use fresh shrimp for best flavor.
• Add a pinch of turmeric for color if desired.
• Serve with sambal or chili sauce for extra kick.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat in oven or air fryer for best texture.

Freezer: Not recommended; texture will suffer.

Room temperature: Best eaten within 2 hours of frying.

Make-Ahead Tips

• You can prep the eggplant and batter up to 2 hours ahead; assemble and fry just before serving.