Pempek Adaan Ayam Udang - Deep Fried Chicken and Shrimp Balls

5.0 from 3 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 8


  • 500 gram ground chicken
  • 250 gram ground shrimp
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 6 shallots (Indonesian: bawang merah), grind into a fine paste
  • 3 eggs, lightly beaten
  • 100 ml thick coconut milk (Indonesian: santan kental)
  • 500 gram tapioca powder (Indonesian: tepung sagu)


  1. In a mixing bowl, combine chicken, shrimp, salt, sugar, and shallots. Mix well.
  2. Add eggs and coconut milk in batches and slowly incorporate well into the mixture.
  3. Add tapioca powder and fold gently so everything is well combined.
  4. Heat enough oil for deep frying on medium heat. When a bit of mixture dropped into the oil bubbles immediately, the oil is hot enough.
  5. With the help of two spoons, make balls and drop into the hot oil. Cook until golden brown. Repeat until all mixture is used up. (*)
  6. Serve hot with pempek sauce.


  • (*) You can use your hands to shape your pempek into perfect balls, but I love the rustic look of non perfect balls that I get by shaping them with spoons :)

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