Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Use the knife carefully when cutting vegetables to avoid cutting your fingers.
Prepare 300 grams of cabbage and slice thinly lengthwise. Cut 2 stalks of scallions. Grate 200 grams of carrots lengthwise using a shredder.
Watch out
Cut the vegetables to a uniform thickness so they cook evenly.
Prepare a mortar, add 3 cloves of garlic, 3 shallots, 3 candlenuts, and 1 teaspoon of salt. Grind the spices until completely smooth.
Watch out
Grind the spices until completely smooth, otherwise the flavor will be uneven and lumpy.
Add the ground spices to the bowl of vegetables. Add 1 teaspoon of chicken bouillon, half a teaspoon of white pepper, 250 grams of all-purpose flour, and 5 tablespoons of rice flour. Mix well with your hands until the vegetables are coated with flour. After that, pour in 300 milliliters of water gradually while stirring until it forms a thick batter. Finally, add 1 tablespoon of melted margarine, mix until evenly combined.
Watch out
Water must be poured gradually so the batter does not become too runny or soggy, and melted margarine is added last to keep the fritters crispy longer.
Hot oil is very dangerous, drop the batter slowly along the edge of the wok so oil doesn't splash and burn your skin.
Heat 500 milliliters of cooking oil in a wok, splash oil onto the edges of the wok so it doesn't stick. Scoop the batter and attach it to the edge of the wok submerged in oil. Fry over medium heat until golden brown, flip only once, then lift and drain.
local_fire_departmentmedium heat, about 5 to 7 minutesWatch out
Use medium heat, not high heat, so the fritters cook evenly, stay crispy and long-lasting, and flip only once so they don't absorb too much oil.
