Mini Egg Pempek Recipe
Pempek telur kecil, or Mini Egg Pempek, is a delightful Indonesian snack made from fish and sago flour, filled with a savory egg mixture. This recipe is perfect for a party appetizer or a special treat. Follow these steps to create these delicious treats:
Ingredients:
- 1 kg ground fish (such as snakehead or mackerel)
- 1 cup water
- 600 grams sago flour
- 2.5 tablespoons fine salt
- 5 eggs (whisked separately to avoid wastage)
Steps:
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Prepare the Fish Mixture:
- In a large bowl, combine the ground fish, salt, and water. Mix thoroughly until the mixture becomes thick and elastic, about 15 minutes of kneading. The mixture should feel firm and slightly sticky to the touch.
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Coat with Sago Flour:
- Transfer the fish mixture to a large tray. Gradually sprinkle the sago flour over the mixture using a sifter or sieve. Gently toss and pat the mixture with your hands to coat it evenly. Be careful not to overmix or stir too vigorously, as this can make the pempek tough. Continue this process until all the sago flour is incorporated.
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Prepare for Boiling:
- Bring a large pot of water to a boil and add a small amount of oil to prevent sticking.
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Prepare the Egg Filling:
- In a separate bowl, whisk the eggs and add a pinch of salt.
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Shape the Pempek:
- Lightly flour your hands. Take a small portion of the fish mixture and roll it into a ball. Create a deep indentation in the center using your thumb or finger. Fill the cavity with the egg mixture, then carefully seal the opening by pinching the edges together.
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Boil the Pempek:
- Gently drop the shaped pempek into the boiling water. Cook until they float to the surface, indicating they are done. Remove them with a slotted spoon and drain well.
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Serving:
- Pempek can be enjoyed immediately or fried until golden brown for extra crispiness. Serve with vinegar for a classic accompaniment.
Enjoy these mini egg pempek as a delightful and savory treat that captures the essence of Indonesian cuisine!
