Bakso Goreng - Asian Deep Fried Meatballs
Here is a recipe for Asian deep-fried meatballs that are so easy to make! Plus it is gluten free!
Servings: 20 pieces
Calories: 120kcal
Equipment
- 1 deep fry wok
- 2 tablespoons
- 1 food processor
- 1 mixing bowl
Ingredients
Meat
- 350 gr chicken thigh with or without skin
- 150 gr shrimp peeled and deveined
Dry ingredients
- 1 tsp pepper
- 2 tsp sea salt
- 2 tsp sugar
- 1 tsp mushroom powder
- 1 tsp baking powder
- 1 tsp baking soda
- 300 gr tapioca flour
Wet Ingredients
- 2 eggs
- 4-5 garlic cloves
- 2 tbsp water
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
Chilli Sauce
- 2 tbsp tomato sauce
- 2 tbsp chilli sauce
- 1 tsp sugar
- 1 tsp vinegar
- 100-200 ml water
Instructions
- Put the chicken meat and shrimp in the food processor.
- Add chopped garlic, eggs, seasoning (salt, pepper, mushroom powder, sugar) into the bowl.
- Pour in sesame oil and vegetable oil. Add chopped garlic.
- Pour in water and add baking powder, baking soda into it.
- Add in tapioca flour into the bowl. Process and mix well.
- Heat cooking oil in a pot 175-190°C. The cooking oil should be enough to dip the batter until it is fully submerged.
- Check if the oil is hot enough using a wooden stick. If small bubbles come out at the stick, it is ready to fry.
- Shape the meatballs using 2 spoons, by scooping it back and forth, and scoop it with a cookie scoop as I have shown in the video. If it is your first time, don't worry if it is not a perfect round shape. Practice, you will be able to make it round enough it will glide on the table. :)
- To prevent burning on only one side, keep stirring the meatballs with long chopsticks.
- It will take around 20 to 25 minutes to let it cook well inside. You do not want a meatball that is still raw in the middle part.
- The perfect color should be a little brown. The meatballs will be floating eventually when it is done. However, you still have to pay attention to the color.
- Take out the meatballs and put them on a paper towel, let the oil drain until they are dry.
- Cut them in bite sizes. Serve with the dipping chilli sauce.
Video
Notes
1. Use medium heat for the stove.
2. Practice using 2 spoons to make the batter round before putting it in a hot oil.
3. If you don't want to use shrimp, weigh the meat (chicken or pork) 500 gr.
4. Always use chicken thigh or pork with fat for the meat, it will be more delicious.
Nutrition
Serving: 1piece | Calories: 120kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 359mg | Potassium: 129mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 0.5mg