Daily Cooking Quest

easy Indonesian recipes

Pempek Adaan Ayam Udang - Deep Fried Chicken and Shrimp Balls

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

Pempek Adaan Ayam Udang - Deep Fried Chicken and Shrimp Balls

Pempek Adaan Ayam Udang - Deep Fried Chicken and Shrimp Balls


5.0 from 3 reviews

Categories:

Cuisine:

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 8

Ingredients

  • 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)

Instructions

  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.

Notes

  • (*) 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 :)

Comments

  • Dedy@Dentist Chef says:

    Ini pempek favoritku mbak, bisa nyemilin 10 biji.... apalagi klo ditambahin kucai, bawang bombay sama daun bawang yg buanyak..... Lekker! btw, dulu sblm papa diabet, kadang cincnagan lemak babi juga dimasukin.....

    • Anita says:

      Sama nih Mas Dedy, apalagi kalo panas-panas selesai digoreng, bisa habis deh kalo ga maksa stop makan, haha :D Wuih, kebayang tuh enaknya kalo pake lemak babi ... ♥

  • yositako says:

    I made this today tp tapioka nya dikurangin sekitar 75 gram. Kebetulan masih punya sisa kuah pempek. Enak banget! Thanks for sharing :)

  • Adel says:

    Do we need so much tapioca flour?

    • Anita says:

      Hi Adel, you can reduce the amount of tapioca flour slightly, but it should still be at least 300 gram. Hope this helps.

  • Dewi says:

    I did try this today use lil less tapioka starch, amazing, super delicious, thank you so much for sharing

    • Anita says:

      You are welcome Dewi :)

  • Kania says:

    Hi, Thanks for sharing the recipe, Anita! I've made this many times and everyone loves it! Today when I made it, I'm not sure what I did differently, but my meatballs were still a little sticky/moist. I could see the chicken and shrimp parts are cooked. Do you have any idea what went wrong? It's still delicious though, I'm pretty sure it's cooked as I deep fried it longer after noticing the sticky texture in the first batch. Thank you!

    • Anita says:

      Hi Kania, my guess would be too much moisture in the mixture, which can happen if the eggs for the last batch were slightly larger than usual, in which case maybe add slightly more flour to reduce the moisture content. For better control, you can try to fry just one meatball first to see if you are satisfied with the texture and taste, and see if any adjustment is needed with the mixture to achieve the desired result. Cheers!

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...