Ingredients with Measurements:
- 1 pack of Pangsit wrappers (around 40 pieces)
- 250 grams of shrimp, peeled and deveined
- 2 eggs, beaten
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of white pepper
- 1 tablespoon of vegetable oil
- 1 tablespoon of cornstarch
- 1/4 cup of water
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a food processor, pulse the shrimp until it becomes a paste-like consistency.
2. In a pan, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.
3. Add the shrimp paste to the pan and cook until it turns pink. Add the beaten eggs, salt, and white pepper. Stir until the eggs are cooked and the mixture is dry.
4. In a small bowl, mix the cornstarch and water until it becomes a slurry.
5. Lay out a Pangsit wrapper on a clean surface. Place a teaspoon of the shrimp and egg filling in the center of the wrapper.
6. Dip your finger in the cornstarch slurry and run it along the edges of the wrapper.
7. Fold the wrapper in half to form a triangle. Press the edges to seal the Pangsit.
8. Repeat steps 5-7 until all the Pangsit wrappers are filled.
9. Place the Pangsit in a steamer and steam for 10-12 minutes or until cooked.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Steamer: Medium heat
Serving size:
This recipe makes around 40 pieces of Pangsit Basah with Shrimp and Egg Filling.
Nutritional information:
Calories per serving: 30
Total fat: 1g
Cholesterol: 15mg
Sodium: 70mg
Total carbohydrates: 4g
Protein: 2g
Substitutions for ingredients:
- Shrimp can be substituted with ground pork or chicken.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Add chopped scallions or cilantro to the filling for added flavor.
- Use different dipping sauces such as sweet chili sauce or soy sauce with calamansi.
Tips and tricks:
- Make sure to seal the edges of the Pangsit well to prevent the filling from leaking out.
- Use a steamer liner or parchment paper to prevent the Pangsit from sticking to the steamer.
- To make the Pangsit ahead of time, freeze them on a baking sheet before transferring them to a freezer-safe container. Steam them directly from the freezer when ready to eat.
Storage instructions:
Store leftover Pangsit Basah with Shrimp and Egg Filling in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pangsit in a steamer for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the Pangsit on a platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Fried rice
- Vegetable spring rolls
Troubleshooting advice:
- If the filling is too wet, add more cornstarch to thicken it.
- If the Pangsit wrappers are too dry, cover them with a damp towel to prevent them from drying out.
Food safety advice:
- Make sure to cook the Pangsit thoroughly to prevent foodborne illness.
- Store leftover Pangsit in the refrigerator and consume within 3 days.
Food history:
Pangsit Basah is a traditional Indonesian dish that is commonly served as an appetizer or snack. It is similar to Chinese dumplings but with a unique Indonesian twist.
Flavor profiles:
The Pangsit Basah with Shrimp and Egg Filling is savory and slightly sweet with a hint of garlic.
Serving suggestions:
Serve the Pangsit Basah with Shrimp and Egg Filling as an appetizer or snack.
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Region: Indonesian