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What You Need:
(To Make: about 24 three-inch cakes)
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1 pound medium-sized uncooked shrimp (about 21 to 25 to the pound)
1½ cups flour
2 cups water
3 eggs
3 medium-sized scallions, including about 3 inches of the green tops, trimmed, washed, and cut diagonally into 1-inch lengths
2 medium-sized carrots, scraped, cut lengthwise into strips ¼ inch wide and 1 inch long
½ cup finely chopped celery including a few of the leaves
1 teaspoon finely chopped garlic
1 teaspoon ground coriander
1/8 teaspoon ground cumin
1 tablespoon salt
1/8 teaspoon white pepper
4 cups vegetable oil
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Translate this recipe:
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| How To Cook: |
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1. Shell the shrimp. Then cut them in half lengthwise with a small, sharp knife and lift out the black or white intestinal vein with the point of the knife. Wash the shrimp under cold running water and pat them completely dry with paper towels.
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2. With a wire whisk or table fork, mix the flour and water together in a deep bowl. Break in the eggs and continue beating until the batter is smooth. Stir in the shrimp, scallions, carrots, celery, garlic, coriander, cumin, salt and white pepper.
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3. Pour the oil into a heavy 12-inch skillet. The oil should be about 1 inch deep; if necessary, add more. Heat the oil until it is very hot but not smoking. For each bahwan, ladle in about 2 tablespoons of the shrimp mixture.
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4. Cook 3 or 4 cakes at a time, leaving enough space between them so that they can spread into 3-inch rounds. Turning them carefully with a slotted spatula, fry the bahwan for about 2 minutes on each side, or until they are crisp and golden brown.
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5. As they brown, transfer the cakes to paper towels to drain. Serve them while they are still warm, arranged attractively on a heated platter.
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