Pempek Adaan & Saus Cuko - Chicken and Shrimp Balls & Spicy Tamarind Sauce
- Pempek adaan (chicken and shrimp meatballs)
- 500 gram ground chicken
- 250 gram ground shrimp
- 1 tablespoon salt
- 1 tablespoon sugar
- 100 gram shallots (Indonesian: bawang merah), grind into a fine paste
- 3 eggs, lightly beaten
- 100 ml coconut milk, from canned coconut milk
- 500 gram tapioca flour/starch
- Saus cuko (spicy tamarind sauce)
- 8-10 cloves garlic, minced
- 10-15 bird-eye chilies (Indonesian: cabe rawit), thinly sliced
- 200 gram coconut palm sugar (Indonesian: gula Jawa)
- 50 gram tamarind (Indonesian: asam Jawa)
- 1 liter (4 cup) water
- Accompaniments (optional)
- 8 servings of boiled egg noodles/vermicelli/rice noodles/ramen
- 1 cucumber, thinly sliced
- Saus cuko (spicy tamarind sauce): Boil all sauce ingredients in a pot. Turn off the heat once all the sugar melts. Let the sauce steep while we prepare the meatballs. Strain the sauce right before serving.
- Prepare pempek mixture: In a mixing bowl, combine ground chicken, ground shrimp, ground shallot, salt, sugar, eggs, and coconut milk into a uniform mixture.
- Add tapioca flour and use a spatula to gently fold into the ground chicken and shrimp mixture until uniform.
TIPS: Sometimes, there is no need to add the whole 500 gram of tapioca flour to create the meatball mixture. I start with about 2⁄3 of the tapioca flour, then only add as much as needed until the mixture reaches a meatball-like mixture consistency.
- Chill this mixture in the fridge while we heat a pot of oil for deep-frying. If you don’t wish to fry the meatballs on the same day, you can wrap the bowl with a plastic wrap and just rest it in the fridge overnight.
- Heat oil: Heat about 3 inches of oil in a pot over medium heat until the oil is hot (170 Celsius/340 Fahrenheit).
TIPS: If you don’t have a thermometer, try dropping a tiny meatball mixture into the oil. The oil is ready when the mixture floats to the surface instead of sinks to the bottom of the pot.
- Fry meatballs: Remove meatball mixture from the fridge, drop tablespoonfuls of meatball mixture gently into the hot oil and fry until golden brown.
TIPS: If you use a medium-size cookie scoop, you can use the scoop release trigger to drop the meatball mixture easily into the hot oil.
- Drain meatballs: Remove fried meatballs from the hot oil with a slotted spoon or a strainer ladle. Place them on a stainless steel strainer over a mixing bowl to drain off excess oil so they will remain crispy.
- Serve pempek: Cut fried meatballs into halves or quarters and place in individual serving bowls. Serve with strained kuah cuko (spicy tamarind sauce), and optionally with boiled noodles and cucumber slices.
Another great recipe by https://dailycookingquest.com.