Ote Ote Surabaya (Vegetable Fritter with Prawn from Surabaya)

It is funny how fairly the same food can have different names depends on where they come from. For example this vegetable fritter. In Surabaya, East Java the name is ote ote (literally translated as topless). In Jakarta the name for this savoury snack is bakwan sayur. Meanwhile people in Bandung would recognize it as bala bala.

Although I must say there is slight differences between them. Ote ote is made by using soup ladle as the mould, therefore you get nicely round shape everytime. While bakwan and bala bala, both are just using spoon to scoop out the batter, free style if you wish to name it.

But anywho what’s in a name, all three are equally delicious. And finally I had the courage to try this recipe after I had gotten the recipe way back then in 2013.



– 250 gr all purpose flour
– 1 egg
– 200 gr carrot, cut into strips
– 100 gr beansprouts
– 200 gr cabbage, thinly sliced
– 1 stalk Asian celery, finely sliced
– 200 gr medium prawn
– vegetable oil to fry
– 1 tbsp salt
– 1 clove garlic, finely mashed
– 1/2 tsp pepper
– 1/2 tsp chicken powder (optional)


– Mix all the ingredients. Then add 2 or 3 tablespoons of water to mix them well.
– Heat the oil in deep wok. Take a small deep ladle and heat it up into the hot oil. When it’s hot enough, take it out and put 2 tablespoons of mixture and add prawn on the top. Bring it to fry.
– After sometime, take out the mixture from the ladle and continue fry until it turns brown.

Source: Tabloid Nova via Myrna Recy

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