How to Make Crispy Shrimp Fritters That Last Long Without Baking Soda, Just Use This Magical Ingredient

Kapanlagi.com - Bakwan, the iconic Indonesian snack, is indeed famous for its tempting crispiness. However, it is not uncommon to find our beloved fritters becoming soggy and losing their crispy texture after some time. The good news is, there is a simple trick that can keep the fritters crunchy longer by adding one secret ingredient to the batter!

One common option used is baking soda. However, many people are looking for other alternatives to maintain the quality of the fritters. With the right combination of flour and a few clever tricks, the fritters can become a snack that is not only long-lasting but also remains delicious when enjoyed.

Summarized by KapanLagi.com from the Instagram account @amihandmade on Friday, (3/7/2025), this article will discuss the steps to make long-lasting crispy fritters, as well as various tips to achieve perfect results. So, don’t miss this interesting information! Let’s read more and prepare crispy fritters that will delight your taste buds!

1. How to Make Crispy Shrimp Fritters Without Baking Soda

Many people believe that baking soda is the secret to getting crispy fritters, but if the measurement is off, the result can be bitter and disappointing. However, don't worry! There is a clever trick that can keep your fritters crispy and low in oil without the need for baking soda.

By combining the right types of flour, you can create fritters that are not only crispy but also appetizing. According to Instagram user @amihandmade, the key is to increase the amount of rice flour to make your fritters even more perfect!

2. The Right Flour Combination for Perfectly Crispy Results

In an interesting video uploaded by @amihandmade, she presents the secret to the perfect batter that combines rice flour, wheat flour, and tapioca flour. This magical combination creates a crispy texture that is tempting and light on the palate. The right measurements are:

• 6 tablespoons of rice flour for crispiness.
• 2 tablespoons of wheat flour for structural strength.
• 1 tablespoon of tapioca flour for added chewiness.

You will get the ideal batter ready to be fried and delight your taste buds!

3. Smooth Spice Mix for Savory and Aromatic Flavor

The secret to the deliciousness of bakwan lies in the combination of enticing smooth spices. The blend of garlic, candlenut, turmeric, kencur, salt, MSG, coriander, and pepper creates a rich savory taste.

For the best results, blend all the spices with a little water to make it easier to mix into the batter. With the spices perfectly absorbed, your bakwan will become a dish that is not only tasty but also tantalizes the appetite of everyone who tries it.

4. How to Mix Batter So It’s Not Too Thick or Too Thin

In an engaging video, @amihandmade patiently pours 50 ml of water into the batter, little by little. "The key is to maintain the texture of the batter so it’s not too runny or too thick," she explains.

If the batter is too watery, the resulting bakwan will absorb excess oil when fried, while batter that is too thick can make the bakwan hard. So, stir until all the ingredients are perfectly mixed and achieve the right consistency for crispy bakwan!

5. Frying Technique for Thinner and Crispier Bakwan

To make your bakwan perfectly crispy like rempeyek, pour the batter from the edge of the pan and drizzle with hot oil so it hardens quickly. After that, dip it entirely into hot oil to ensure every part is evenly cooked without absorbing too much oil. Remember, use medium heat while frying so that the bakwan does not burn on the outside but remains cooked on the inside!

6. Temperature and Type of Oil Used

To achieve perfect bakwan, use oil at medium temperature to ensure every part cooks evenly. Avoid oil that is too hot, as it can cause the surface of the bakwan to burn while the inside remains raw.

Choose oil with a high smoke point, such as coconut oil or vegetable oil, for the best results. Also, make sure there is enough oil so that the bakwan can float freely while frying, allowing the texture and flavor to be truly appetizing!

7. Tips to Keep Bakwan from Being Oily After Frying

To keep your bakwan crispy and not oily, drain it carefully on paper towels or place it on a wire rack to allow excess oil to drip off. With this simple trick, every bite of bakwan will taste more delicious. Serve while warm to get the best flavor, and don’t forget to enjoy it with a glass of refreshing sweet iced tea to complete your culinary experience!

(kpl/sfh)