Cantonese-style Vegetable Fritters

Ingredients

In Cantonese cuisine, the Bakwan is adapted to include Cantonese flavors and ingredients. The original Indonesian Bakwan typically uses Indonesian spices and ingredients such as garlic, shallots, and Indonesian sweet soy sauce. In the Cantonese version, the spices are replaced with Cantonese flavors like spring onions and ginger, and the sweet soy sauce is substituted with light soy sauce. Additionally, the cooking technique is modified to deep-frying instead of shallow frying. We alse have the original recipe for Bakwan, so you can check it out.

• 1 cup (120g) cabbage, thinly sliced 1 cup (120g) cabbage, thinly sliced
• 1/2 cup (60g) carrots, julienned 1/2 cup (60g) carrots, julienned
• 1/4 cup (30g) spring onions, finely chopped 1/4 cup (30g) spring onions, finely chopped
• 1/4 cup (30g) bean sprouts 1/4 cup (30g) bean sprouts
• 1/4 cup (30g) water chestnuts, finely chopped 1/4 cup (30g) water chestnuts, finely chopped
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 cup (30g) rice flour 1/4 cup (30g) rice flour
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon light soy sauce 1 teaspoon light soy sauce
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• Vegetable oil, for deep-frying Vegetable oil, for deep-frying

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 23g, 3g
• Protein: 3g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the cabbage, carrots, spring onions, bean sprouts, and water chestnuts.
2. 2.
   In a separate bowl, mix together the cornstarch, rice flour, ginger, light soy sauce, salt, and white pepper.
3. 3.
   Pour the batter over the vegetables and mix well until all the vegetables are coated.
4. 4.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
5. 5.
   Drop spoonfuls of the vegetable mixture into the hot oil and fry until golden brown and crispy.
6. 6.
   Remove the fritters from the oil and drain on a paper towel-lined plate.
7. 7.
   Serve hot and crispy Cantonese-style Vegetable Fritters as an appetizer or side dish.

Treat your ingredients with care...

• Cabbage — Ensure the cabbage is thinly sliced to achieve a crispy texture in the fritters.
• Rice flour — Use fine rice flour for a smoother batter consistency.
• Bean sprouts — Rinse the bean sprouts thoroughly before using to remove any dirt or impurities.
• Light soy sauce — Use a good quality light soy sauce for the best flavor.
• Ginger — Grate the ginger finely to evenly distribute its flavor throughout the fritters.

Tips & Tricks

• For extra crispiness, refrigerate the batter for 30 minutes before frying.
• Serve the fritters with a dipping sauce made from light soy sauce, vinegar, and a pinch of sugar.
• Experiment with different vegetables such as bell peppers or mushrooms for added variety.
• Adjust the seasoning according to your taste preferences by adding more salt or pepper.
• Make sure the oil is hot enough before frying to prevent the fritters from becoming greasy.

Serving advice

Serve the Cantonese-style Vegetable Fritters hot as an appetizer or side dish. They can be enjoyed on their own or with a dipping sauce.

Presentation advice

Arrange the fritters on a serving platter and garnish with fresh spring onions or cilantro leaves for an appealing presentation.