Bakwan Jagung Udang: Corn & Shrimp Fritters

Ingredients

• 2corn cobs
• 4 clovesgarlic
• 0.5 tspwhole white peppercorns
• 0.5 tspchicken stock powder
• to tastesalt
• 150 gwheat flour
• 250 gshrimp, deveined, shelled and chopped
• 1 small stalkcelery, chopped
• 1 smallspring onion, chopped
• 1egg
• 50 mlwater
• for fryingoil

Instructions

1. 1

   Shave the corn

   Cut the kernels from both corn cobs.

2. 2

   Mash half

   Pound half of the kernels with a mortar and pestle, leaving the remaining kernels whole.

3. 3

   Set aside corn

   Put all the corn in a large mixing bowl and set it aside.

4. 4

   Pound the aromatics

   Use a mortar and pestle to grind the garlic, peppercorns and salt into a fine paste. Set the paste aside.

5. 5

   Season the corn

   Add the garlic and pepper paste and the chicken stock powder to the corn, then mix well.

6. 6

   Add flour and water

   Add the flour and water to the bowl a little at a time, mixing thoroughly as you go.

7. 7

   Mix in egg

   Add the egg and mix well.

8. 8

   Add shrimp and herbs

   Add the shrimp, celery and spring onion, then mix until combined.

9. 9

   Heat and portion

   Heat the oil in a frying pan. Scoop up a spoonful of batter at a time and gently drop it into the oil.

10. 10

    Fry until golden

    Fry the fritters until golden, about 3 minutes each.

What are bakwan jagung?

Bakwan jagung are Indonesian corn fritters, enjoyed as a snack and made at home as well as sold by street vendors. This version adds shrimp to the corn-based mixture for a more filling fritter.

Part of the corn is mashed while the rest stays whole. That simple contrast helps the batter hold together while keeping distinct kernels in every bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 15g protein, 28g carbs, 16g fat.

The flour and corn provide most of the carbohydrates, while shrimp and egg contribute protein. Frying oil is the main source of fat, and the amount absorbed can vary; serve a fritter portion with vegetables or a fresh salad to balance the plate.

Why mash only half the corn?

Mashed kernels: they release moisture and help bind the mixture. Leave them coarse rather than turning them into a smooth purée.

Whole kernels: they provide little pops of sweetness and keep the fritters recognisably corn-filled. Mixing both textures is the main trick in this recipe.

Build flavour into the batter

Garlic and pepper: pounding them with salt makes a paste that can be distributed evenly through the corn. Add the chicken stock powder with this seasoning so it is mixed in before the other ingredients.

Shrimp and herbs: chopped shrimp, celery and spring onion bring savoury flavour and freshness. Stir them in after the flour, water and egg so they are spread through the batter without being crushed.

Get the batter consistency right

Add the flour and water gradually, mixing well after each addition. The finished mixture should be cohesive enough to scoop, with kernels and shrimp held together rather than swimming in liquid.

If the batter is mixed unevenly, some fritters may be floury while others are loose. Scrape around the bowl as you mix to bring all the ingredients together.

Fry for a golden finish

Gentle handling: drop each spoonful carefully into the hot oil to avoid splashing. Leave room in the pan so you can turn or lift the fritters easily.

Doneness cue: the recipe gives about 3 minutes per fritter, with a golden exterior as the visual guide. If you are frying in batches, keep an eye on the colour rather than relying on the clock alone.

Serve them while crisp

These fritters work well as a snack or as part of a larger Indonesian-inspired meal. Serve them freshly fried, when the outsides are at their crispest.

For a more complete plate, pair them with rice and a fresh vegetable side. A tangy dipping sauce can also cut through the fritters' fried richness.

Recipe notes & tips

• Cut the kernels close to the cob so little is wasted.
• Keep half the kernels whole for more texture in the finished fritters.
• Add the flour and water in stages to keep the batter evenly mixed.
• Chop the shrimp into small pieces so they distribute through the batter.
• Fry a few fritters at a time so they are easy to handle.
• Let excess oil drain away after frying before serving.

Variations

• More chilli: add finely chopped chilli to the batter for heat.
• Extra herbs: add chopped coriander for a fresh herbal note.
• All-corn version: leave out the shrimp for a meat-free fritter.
• Coarser texture: mash less than half the kernels for more whole corn.
• Dipping sauce: serve with a sharp chilli or vinegar-based sauce.

Common mistakes to avoid

• Mashing all the corn: the fritters lose their varied texture; keep half the kernels whole.
• Adding water all at once: the batter can become uneven; mix it in gradually with the flour.
• Uneven seasoning: garlic and pepper may clump; pound them into a fine paste first.
• Crowding the pan: fritters become harder to turn; fry them in manageable batches.
• Frying by time alone: sizes and oil heat vary; look for a golden exterior as well.
• Dropping batter from too high: hot oil can splash; lower each spoonful gently.

How to store

Cool the fritters and refrigerate them in an airtight container for up to 2 days. Reheat in a frying pan or oven until hot; this helps restore some crispness better than a microwave.

Frequently asked questions