Ote-Ote Heici, Javanese Shrimp Cake

Ote-Ote Heici, Javanese Shrimp Cake



– Javanese Shrimp Cake –
Serving: 14-15 shrimp cakes

•14-15 medium sized shrimp, rinsed
•150 grams bean sprouts
•150 grams julienned carrots
•1 stalk Chinese celery leaf, finely chopped
•2 eggs, beaten
•350 milliliter medium thick coconut milk

Dry Ingredients:
•200 grams unbleach all purpose flour
•50 grams organic brown rice flour (can be substituted for regular rice flour)
•2 tablespoons ground dried shrimp
•½ teaspoon baking soda
•½ teaspoon raw sugar
•½ teaspoon ground white pepper
•1 ½ teaspoon kosher salt

Spice Paste:
•2 large-sized shallots
•3 cloves garlic

1. With a mortar and pestle or food processor, pound/grind shallots and garlic.  Set aside.

2. In bowl, mix dry ingredients together.  In another bigger bowl, combine bean sprouts, carrots and celery.  Add in the dry ingredient mixture to the vegetable bowl. Mix well. Pour in beaten eggs and stir evenly.  Last but not least, add coconut milk.

3. In a Dutch oven or frying pan, add cooking oil for deep frying.  Heat up to medium.

4. Then, dip a vegetable ladle in to the oil over about couple minutes. Remove the ladle from the oil and pour 3 tablespoons of batter into a ladle. Put a shrimp on the centre of the batter. Dip the laddle back to the oil. In couple seconds, the batter will be easier to remove. Fry the shrimp cake until golden brown. Re-do this step 4 until all batters are used.

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