Shrimp Pempek with Cuko Sauce
Ingredients
Starter mixture
- 600 ml water
- 250 g all-purpose flour
- 1 tsp granulated sugar
- 1 tbsp stock powder
- 1.5 tbsp salt
- 6 cloves garlic, minced
Pempek dough
- 2 eggs
- 500 g tapioca flour
- 100 g dried shrimp, toasted and ground
Cuko sauce
- 1 liter water
- 400 g palm sugar
- 1 tbsp granulated sugar
- 7 cloves garlic, minced
- 15 bird's eye chilies, minced
- Salt to taste
- 4 tbsp tamarind paste
- 1 lime, juiced
- 1 tbsp dried shrimp, toasted and ground
Preparation
In a non-stick pan, mix all starter mixture ingredients, turn on the heat, and stir until it becomes a porridge-like consistency. Remove from heat and let it cool.
Add the eggs and tapioca flour gradually and mix well. Shape the dough into oval shapes.
Bring water to a boil in a pot, add 1 tablespoon of cooking oil, and boil the shaped dough until they float. Remove and transfer to ice water until cold, then drain.
Fry the pempek until golden brown and serve with the cuko sauce.
Cuko sauce
Boil water, palm sugar, and tamarind paste together until the sugar dissolves.
Add minced garlic and minced bird's eye chilies, then add salt, granulated sugar, and lime juice. Cook until the liquid slightly reduces.
Stir in the toasted and ground dried shrimp, taste and adjust the seasoning. Remove from heat, let it cool, and it is ready to use.
