Ingredients
Ingredients for filling
Shredded steamed snakehead fish 300 grams
Coarsely chopped old galangal 2 tablespoons
Coarsely chopped coriander roots 2 tablespoons
Ground pepper 1 teaspoon
Chopped shallots 1 teaspoon
Chopped garlic 1 teaspoon
Salt 1 teaspoon
Plam sugar 105 grams
Seasoning sauce 2 tablespoons
Vegetable oil 2 tablespoons
Ingredients for dough
All-purpose flour 2 cups
Rice flour ½ cup
Salt ½ teaspoon
White sugar 1 teaspoon
Vegetable oil 3 tablespoons
Egg 1 egg
Lime water 5 tablespoons
Palm oil 1 liter
Directions for cooking filling
- Pound the galangal, coriander root, garlic and ground pepper until finely pounded.
- Heat a pan over the stove, add oil and stir-fry the ingredients from step 1 until fragrant. Add the shallots and stir-fry until cooked. Add shredded fish and peanuts and stir-fry until well mixed. Season with salt and palm sugar. Stir-fry until the filling becomes dry and can be formed into balls. When done, rest in a container and set aside.
Directions for making dough
- Pour all-purpose flour and rice four into a mixing bowl, add salt and sugar, mix well. Add vegetable oil and mix well.
- Mix the egg with lime water until well blended, then gradually pour into the flour and knead until the dough is soft and smooth. If the dough is dry, add a little water and continue kneading. Rest the dough for 30 minutes, cover it to prevent it from being exposed to the wind.
- Divide the dough into portions of 5 grams each or roll into balls approximately 1.5 centimeters in diameter. Flatten the dough into a thin sheet, then place 1 teaspoon of filling at the center. Fold the dough over to form a semicircle, and trim the edges in a spiral pattern, resembling the design of curry puffs
- Deep-fry over low heat until golden brown and crispy. Remove from heat and drain. Then let cool and store them in a tightly sealed container
The food characteristics: It is cut into bite-sized pieces, golden yellow in color, and crispy and crumbly.