(reupload) MALA CREAM SHRIMP! Culinary class war menu!
Shrimp ball
Mala Cream Shrimp Balls
Bahan
Cream sauce:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong akar teratai kecil-kecil seukuran cincangan udang.
- Iris daun bawang sangat halus sampai bentuknya seperti rambut.
- Cincang kasar udang yang sudah dibersihkan supaya ukurannya sama dengan potongan teratai.
- Campur udang, teratai, dan daun bawang di dalam wadah, lalu parut bawang putih ke dalamnya.
- Bumbui dengan garam, chicken powder, lada, dan minyak wijen, lalu tambahkan tepung tapioka dan putih telur.
- Aduk adonan dengan spatula sampai benar-benar rata dan menjadi paste yang lengket.
- Simpan adonan udang di kulkas sekitar 20 menit supaya bumbunya meresap.
- Lelehkan mentega tawar di panci lalu masukkan tepung dan masak di api kecil sampai bau mentah tepungnya hilang.
- Tuang susu cair sedikit demi sedikit sambil terus diaduk sampai sausnya licin, lalu didihkan.
- Masukkan cream, bumbui dengan garam dan lada, lalu masak sebentar di api kecil sampai mengental.
- Saring minyak mala ke dalam saus lalu aduk sampai warnanya merah sesuai selera.
- Tuang saus ke wadah, tempelkan plastik di permukaannya supaya tidak berkulit, lalu diamkan sampai tidak panas lagi.
- Iris daun bawang secara julienne sangat tipis lalu rendam di air es supaya melengkung dan tetap crunchy.
- Belah cabai, buang membran dan bagian putihnya, iris tipis, lalu rendam juga di air es.
- Iris kulit spring roll setipis mungkin sampai seperti rambut, dan tutup dengan kain supaya tidak kering.
- Timbang adonan udang sekitar 43 gram per bola lalu tempelkan irisan kulit spring roll ke seluruh permukaannya.
- Goreng dengan teknik deep fry di api sedang sampai matang dan warnanya golden brown, sambil dirapikan supaya tetap bulat.
- Keringkan daun bawang dan cabai yang sudah direndam air es untuk garnish.
- Blender saus mala supaya teksturnya lebih silky lalu pindahkan ke botol squeeze.
- Tuang saus mala di piring, letakkan bola udang di atasnya, lalu hias dengan daun bawang dan cabai.
Ingredients
Cream sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the lotus root into small pieces the same size as the chopped shrimp.
- Slice the spring onion as finely as you can, almost like hair.
- Roughly chop the cleaned shrimp so the pieces match the size of the lotus root.
- Combine the shrimp, lotus root and spring onion in a bowl, then grate the garlic into it.
- Season with salt, chicken powder and pepper, add the sesame oil, then add the tapioca starch and egg white.
- Stir the mixture with a spatula until it is thoroughly combined and turns into a sticky paste.
- Chill the shrimp mixture for about 20 minutes so the seasoning penetrates.
- Melt the unsalted butter in a pot, add the flour, and cook over low heat until the raw flour smell is gone.
- Pour in the milk a little at a time while stirring until the sauce is smooth, then bring it to a boil.
- Add the cream, season with salt and pepper, and cook briefly over low heat until it thickens.
- Strain the mala oil into the sauce and stir until the colour is as red as you want.
- Pour the sauce into a container, press plastic onto the surface so it does not skin over, then let it cool.
- Julienne the spring onion very finely and soak it in ice water so it curls and stays crunchy.
- Split the chilies, remove the membrane and white parts, slice them thin, then soak them in ice water too.
- Slice the spring roll wrappers as thin as possible into hair-like strands, keeping them covered so they do not dry out.
- Portion the shrimp mixture into balls of about 43 g and press the shredded wrapper all over the surface.
- Deep fry over medium heat until cooked and golden brown, nudging them so they stay round.
- Pat dry the spring onion and chilies that were soaking in ice water, ready for garnish.
- Blend the mala sauce so it is extra silky, then transfer it to a squeeze bottle.
- Pipe the mala sauce onto the plate, set the shrimp balls on top, and garnish with the spring onion and chili.
Cook Mode
Shrimp ball
Mala Cream Shrimp Balls
(reupload) MALA CREAM SHRIMP! Culinary class war menu!
(reupload) MALA CREAM SHRIMP! Culinary class war menu!
Bahan
Cream sauce:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong akar teratai kecil-kecil seukuran cincangan udang.
- Iris daun bawang sangat halus sampai bentuknya seperti rambut.
- Cincang kasar udang yang sudah dibersihkan supaya ukurannya sama dengan potongan teratai.
- Campur udang, teratai, dan daun bawang di dalam wadah, lalu parut bawang putih ke dalamnya.
- Bumbui dengan garam, chicken powder, lada, dan minyak wijen, lalu tambahkan tepung tapioka dan putih telur.
- Aduk adonan dengan spatula sampai benar-benar rata dan menjadi paste yang lengket.
- Simpan adonan udang di kulkas sekitar 20 menit supaya bumbunya meresap.
- Lelehkan mentega tawar di panci lalu masukkan tepung dan masak di api kecil sampai bau mentah tepungnya hilang.
- Tuang susu cair sedikit demi sedikit sambil terus diaduk sampai sausnya licin, lalu didihkan.
- Masukkan cream, bumbui dengan garam dan lada, lalu masak sebentar di api kecil sampai mengental.
- Saring minyak mala ke dalam saus lalu aduk sampai warnanya merah sesuai selera.
- Tuang saus ke wadah, tempelkan plastik di permukaannya supaya tidak berkulit, lalu diamkan sampai tidak panas lagi.
- Iris daun bawang secara julienne sangat tipis lalu rendam di air es supaya melengkung dan tetap crunchy.
- Belah cabai, buang membran dan bagian putihnya, iris tipis, lalu rendam juga di air es.
- Iris kulit spring roll setipis mungkin sampai seperti rambut, dan tutup dengan kain supaya tidak kering.
- Timbang adonan udang sekitar 43 gram per bola lalu tempelkan irisan kulit spring roll ke seluruh permukaannya.
- Goreng dengan teknik deep fry di api sedang sampai matang dan warnanya golden brown, sambil dirapikan supaya tetap bulat.
- Keringkan daun bawang dan cabai yang sudah direndam air es untuk garnish.
- Blender saus mala supaya teksturnya lebih silky lalu pindahkan ke botol squeeze.
- Tuang saus mala di piring, letakkan bola udang di atasnya, lalu hias dengan daun bawang dan cabai.
Ingredients
Cream sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the lotus root into small pieces the same size as the chopped shrimp.
- Slice the spring onion as finely as you can, almost like hair.
- Roughly chop the cleaned shrimp so the pieces match the size of the lotus root.
- Combine the shrimp, lotus root and spring onion in a bowl, then grate the garlic into it.
- Season with salt, chicken powder and pepper, add the sesame oil, then add the tapioca starch and egg white.
- Stir the mixture with a spatula until it is thoroughly combined and turns into a sticky paste.
- Chill the shrimp mixture for about 20 minutes so the seasoning penetrates.
- Melt the unsalted butter in a pot, add the flour, and cook over low heat until the raw flour smell is gone.
- Pour in the milk a little at a time while stirring until the sauce is smooth, then bring it to a boil.
- Add the cream, season with salt and pepper, and cook briefly over low heat until it thickens.
- Strain the mala oil into the sauce and stir until the colour is as red as you want.
- Pour the sauce into a container, press plastic onto the surface so it does not skin over, then let it cool.
- Julienne the spring onion very finely and soak it in ice water so it curls and stays crunchy.
- Split the chilies, remove the membrane and white parts, slice them thin, then soak them in ice water too.
- Slice the spring roll wrappers as thin as possible into hair-like strands, keeping them covered so they do not dry out.
- Portion the shrimp mixture into balls of about 43 g and press the shredded wrapper all over the surface.
- Deep fry over medium heat until cooked and golden brown, nudging them so they stay round.
- Pat dry the spring onion and chilies that were soaking in ice water, ready for garnish.
- Blend the mala sauce so it is extra silky, then transfer it to a squeeze bottle.
- Pipe the mala sauce onto the plate, set the shrimp balls on top, and garnish with the spring onion and chili.
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