Bakso, or meatballs, are beloved food in Indonesia. We make this from all kind of meat, and meat combination. Meatballs are boiled, deep fried, stuffed in wonton skins and made into pangsit kuah (boiled wonton), or pangsit goreng (deep fried wonton), siomay, and many many more. This recipe is actually based from a pempek adaan recipe, and it typically uses Spanish mackerel (Indonesian: ikan tenggiri). Since I am using a combination of chicken and shrimp, I will just call it pempek adaan ayam udang, okay? If you want to call it bakso ayam udang, because non Spanish mackerel meatballs should not be classified as pempek, that is up to you :D. Oh, and you will want to prepare the requisite pempek sauce to accompany your pempek adaan.♥
Pempek Adaan Ayam Udang - Deep Fried Chicken and Shrimp Balls
- 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)
- In a mixing bowl, combine chicken, shrimp, salt, sugar, and shallots. Mix well.
- Add eggs and coconut milk in batches and slowly incorporate well into the mixture.
- Add tapioca powder and fold gently so everything is well combined.
- 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.
- 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. (*)
- 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 :)