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Recipe: Ote-Ote (Indonesian Shrimp and Vegetable Fritters)

 ### Recipe: Ote-Ote (Indonesian Shrimp and Vegetable Fritters)

History of Ote-Ote

Ote-Ote, also known as *bakwan* or *perkedel*, is a popular Indonesian street food and snack that embodies the rich flavors and diverse ingredients of Indonesian cuisine. The dish is typically made from a batter combined with a variety of vegetables and proteins, such as shrimp or chicken, and then deep-fried until crispy.

The origins of Ote-Ote are rooted in the traditional Indonesian culinary practices that blend local ingredients with influences from Chinese and Indian cuisines. The use of shrimp and vegetables in Ote-Ote reflects the abundant seafood and fresh produce found in Indonesia. The dish is commonly enjoyed across the country and often served at social gatherings and festive occasions.

Over time, Ote-Ote has evolved with regional variations, incorporating different types of fillings and spices, but it remains a beloved and versatile dish in Indonesian food culture.


#### Ingredients:

- **For the Batter:**

  - 1 cup all-purpose flour

  - 1/2 cup rice flour

  - 1 tsp baking powder

  - 1/2 tsp salt

  - 1/2 tsp ground white pepper

  - 1 egg

  - 1 cup water or chicken broth (adjust for batter consistency)


- **For the Filling:**

  - 200 grams (7 oz) shrimp, peeled, deveined, and chopped

  - 1 cup bean sprouts, rinsed

  - 1/2 cup finely chopped carrots

  - 1/2 cup finely chopped cabbage

  - 2 cloves garlic, minced

  - 2 shallots, finely chopped

  - 2 stalks green onions, chopped

  - 1 tbsp soy sauce

  - 1 tsp oyster sauce

  - 1/2 tsp ground coriander

  - Salt and pepper to taste


- **For Frying:**

  - Vegetable oil


#### Instructions:


1. **Prepare the Filling:**

   1. In a bowl, combine the chopped shrimp, bean sprouts, carrots, cabbage, minced garlic, chopped shallots, green onions, soy sauce, oyster sauce, ground coriander, salt, and pepper. Mix well and set aside.


2. **Make the Batter:**

   1. In a large mixing bowl, whisk together the all-purpose flour, rice flour, baking powder, salt, and white pepper.

   2. Add the egg and gradually stir in the water or chicken broth, mixing until you have a smooth batter. Adjust the liquid amount to achieve a thick, but pourable consistency.


3. **Combine:**

   1. Fold the prepared filling into the batter, ensuring that all the ingredients are well-coated.


4. **Fry the Ote-Ote:**

   1. Heat about 1/2 inch of vegetable oil in a frying pan over medium heat.

   2. Once the oil is hot, drop spoonfuls of the batter into the pan, spreading them out slightly to form small fritters.

   3. Fry the fritters until golden brown and crispy on both sides, about 2-3 minutes per side.

   4. Remove from the oil and drain on paper towels.


5. **Serve:**

   1. Serve the Ote-Ote warm as an appetizer or snack with your favorite dipping sauce, such as sweet chili sauce or soy sauce.


### 

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