Rempah-rempah

Rempah-rempah

Meat and coconut patties

By
From
The Complete Asian Cookbook
Makes
30
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g desiccated coconut
500g minced beef
1/2 teaspoon dried shrimp paste
2 garlic cloves, crushed with 1½ teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon kencur powder
2 eggs, beaten
peanut oil, for deep-frying

Method

  1. Put the coconut into a bowl with 125 ml hot water and mix well until the coconut is moistened. Put into a large bowl with the beef.
  2. Put the shrimp paste in a bowl and crush with the back of a spoon, then dissolve in 1 tablespoon hot water. Add the garlic, pepper, coriander, cumin, kencur powder and egg and mix well to combine. Pour over the meat and use your hands to mix all of the ingredients together until well combined. Shape into small patties or balls. Cover and refrigerate for at least 1 hour.
  3. Heat the peanut oil in a wok or large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the balls, in batches, for 3–4 minutes, turning regularly, until brown on all sides and cooked through. Drain on paper towel and serve as an accompaniment to a rice dish or as a snack by themselves. Serve cold at picnics. The balls, if made small enough, are ideal to serve with drinks.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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