Page 160 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Freshly ground black pepper to taste

½ lb (250 g) fresh medium shrimp, peeled and deveined

1 large egg

2 tablespoons cornstarch

2 tablespoons oil + more for deep frying

6-10 cloves garlic, minced

6 cups (1 kg) freshly cooked rice

4 tablespoons chopped coriander leaves (cilantro) or parsley, to garnish

SERVES 4
PREPARATION TIME: 20 MINUTES
COOKING TIME: 20-25 MINUTES

1 Vigorously boil the chicken stock and water in a large pot over high heat. Add the
pork and chicken, along with 1 teaspoon of salt and the sugar, sweet soy sauce, and
pepper. Boil for 5 minutes, stirring occasionally, then reduce the heat to low.

2 Heat several inches of oil in a wok or a deep frying pan over medium high heat.

3 Using a food processor, purée the shrimp, ¼ teaspoon of salt, egg, and cornstarch
until a smooth paste is formed. Using two small spoons, take dollops of the shrimp
mixture, moving it back and forth between the spoons to create an oblong ball. Gently

drop the shaped mixture into the hot oil. Repeat this step until you have as many
shrimp balls that the wok or frying pan can hold without crowding them too much. You
will have to work quickly here so the shrimp balls don’t burn. Deep fry the shrimp
balls for just 1 to 2 minutes on each side until lightly golden. Drain the shrimp balls on
paper towels and set aside to cool briefly. If you still have any shrimp mixture
remaining, simply repeat this step until you have used all of it.

4 Heat the remaining 2 tablespoons of oil in a small pan over high heat. Carefully add
the minced garlic and sauté for 3 to 4 minutes until it becomes a deep golden brown.
Remove from the heat and immediately slip the garlic (and any remaining oil) into the
simmering soup.

5 Gently toss the shrimp balls into the soup, and stir well. Ladle the soup into
individual bowls and serve each one with a plate of steaming white rice. Garnish with

chopped coriander leaves or parsley.