Shrimp balls in teriyaki sauce à la Aroma

Ingredients for 2 servings:

• 150 g prawn(s), peeled, raw, fresh or frozen
• 100 g minced poultry
• 1 egg(s), size S
• 2 pinches of chicken stock powder
• 1 tbsp celery leaves, fresh or frozen
• 20 g carrot(s), fresh or frozen
• 3 medium-sized garlic cloves
• 2 tbsp sunflower oil
• 5 g shrimp paste (terasi udang)
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp flour (sago flour)
• 2 tbsp teriyaki sauce, preferably Saori
• 2 tsp fish sauce, light, e.g. kecap ikan “King Lobster”
• 1 tbsp tomato ketchup
• 120 g coconut water
• 2 pinches of chicken stock powder
• 1 pinch(s) black pepper, from the mill
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 4 small onions, red
• 2 medium-sized garlic cloves
• 30 g cauliflower
• 5 green beans, fresh or frozen
• 30 g peas, fresh or frozen
• 1 Pepper, red, long, mild
• 25 g spring onion(s), green parts only
• 2 tbsp sunflower oil

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

a spicy side dish to rice, recipe from Lombok Indonesia

Mash the shrimp with a chopping knife or cleaver until a creamy paste forms. Do not use a meat grinder for this! Combine the paste and ground chicken in a large bowl. Crack the egg, whisk it with the chicken stock, and add it to the shrimp mixture. Wash the fresh celery, shake it dry, and pick off and chop the unblemished leaves. Use one tablespoon of this immediately and freeze the remaining leaves. Measure out frozen goods and thaw. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls and freeze in portions. Wash the carrot, peel it, trim both ends, and slice them crosswise from the bottom with a julienne grater into short silk threads. Trim both ends of the garlic cloves, peel them, and press them with a garlic press. Mix the shrimp paste with the oyster sauce until a smooth paste is formed. Add all the ingredients for the balls to the bowl with the shrimp mixture and mix until smooth. Cover and let the mixture mature in the refrigerator for about 30 minutes. For the filling, trim both ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Separate small florets from the cauliflower and chop the larger ones into smaller pieces. Wash the fresh green beans, trim both ends, and remove any strings. Cut diagonally into approximately 6 mm wide pieces. Count the frozen beans, thaw them, and cut them into pieces as well. Briefly rinse the fresh peas and shake them dry in a sieve. Weigh the frozen beans. Wash the fresh red peppers, remove the stalks, and cut them diagonally into approximately 6 mm wide pieces, leaving the seeds on. Wash the spring onions and slice them thinly, starting at the top. Bring 1 liter of water and 1 teaspoon of salt to a boil in a two-liter pot. Form the cold shrimp mixture into ping-pong ball-sized balls and drop them into the simmering water. After about 5 minutes, remove the balls with a slotted spoon, halve them, and set aside until all the balls are cooked. Mix the ingredients for the sauce and set aside. Heat the sunflower oil in a wok, add the filling with the halved balls, and stir-fry for 3 minutes. Deglaze with the sauce and simmer for 2 minutes. Season the sauce with salt and pepper to taste. Ladle into serving bowls and serve warm with cooked white rice. Note: Terasi Udang has little in common with German shrimp paste and tastes different. If your Asian store doesn’t carry it, buy it online. Cheap stuff consists only of fish; good stuff consists of fish and shrimp. The mixture is fermented, almost black, and is not creamy, but rather firm and crumbly when cut. If the shrimp mixture is too creamy for making dumplings, form the balls using two teaspoons and push them into the water with one of the spoons. This will keep them moist. Avoid breadcrumbs at all costs!