Indonesian Fish Cake
- Cook time
- 60 min
- Servings
- 6 servings
Indonesian Fish Cake with Shrimp Paste is an innovative Indonesian delicacy that combines the savory goodness of traditional fish cake with the distinctive flavor of shrimp paste in every bite. Soft and chewy on the inside, it is filled with premium Samhok Shrimp Paste, creating a delicious balance of savory, slightly sweet, and aromatic flavors. Fried until golden brown, the outer layer becomes delightfully crispy while the filling remains tender and flavorful. The rich shrimp paste infusion offers a unique and authentic taste experience, making this Indonesian specialty both satisfying and irresistibly addictive.
Ingredients
- 200 g rice flour
- 40 g medium-protein wheat flour
- 38 g garlic, minced
- 1 sachet samhok Shrimp Paste
- 1 sachet seasoning
- 1 teaspoon salt
Dough Ingredients
- 2 eggs 500 grams
- tapioca flour
Filling Ingredients
- 7 eggs, lightly beaten
Boiling Ingredients
- 1 tablespoon cooking oil
- sufficient water
Sauce Ingredients
- 18 g garlic, minced
- 20 g red chili peppers, minced
- 100 g Javanese sugar
- 43 g palm sugar
- 1 teaspoon salt
- 1 teaspoon seasoning
- 400 ml water
- 2 tamarind
How to make it
- Combine all the starter ingredients and stir well.
- Turn on the stove and cook, stirring constantly, until cooked through. Remove from heat and let cool slightly.
- Add the batter and stir until well combined.
- Take 2 tablespoons of batter and shape it into a bowl. Fill generously with the filling.
- Boil in boiling water with cooking oil until it floats. Remove and drain.
- Fry the shrimp paste pempek until golden brown, then remove and set aside.
- To make the sauce: Combine all ingredients and cook until cooked through and boiling.
- Arrange the shrimp paste pempek in a bowl, then drizzle with the sauce. Serve.
