Udang Rambutan / Dim sum:
🦧
Chef Pongo’s Udang Rambutan / Dim Sum:
⌛ Prep: 30 mins
🔥 Cook: 10 mins
💡 Use a pair of scissors to cut the wonton wrappers into very thin «hair-like» strips. The thinner the strips, the more realistic and crunchy the ‘Rambutan’ shell will be! 🔊
A true masterpiece of texture and taste. These succulent shrimp globes are wrapped in shredded pastry strands that crisp up into a golden, «rambutan-like» shell. Served with a side of sweet and spicy dipping sauce, they offer the perfect crunch to kick off your Indonesian culinary journey. The first food I tried when I landed in Bali, and it remains my favorite appetizer from the entire trip.»
Ingredients:
- 250 grams shrimp (peeled, roughly chopped)
- 2 cloves garlic (minced)
- 1 stalk green onion (thinly sliced)
- 1 egg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chicken powder (optional)
- 1 tbsp cornstarch
- Wonton wrappers (cut into thin strips)
- Cooking oil (for frying)
Methods:
- In a bowl, mix shrimp, garlic, green onion, egg, salt, pepper, chicken powder, and cornstarch. Stir until well combined and slightly sticky.
- Take a small amount of the mixture and form it into balls.
- Roll each ball in the wonton wrapper strips until fully covered (this creates the “rambutan” look).
- Heat the oil over medium heat. Fry the shrimp balls until golden brown and crispy
- Serve warm with chili sauce, sweet chili sauce, and mayo. (My favorite one is to dip it in the sweet chili sauce)
