Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 cup tapioca flour
- 1/2 cup water
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 1 tbsp. grated ginger
- 2 tbsp. soy sauce
- 1 tbsp. sambal oelek
- 1 tsp. sesame oil
- Salt and pepper to taste
Special equipment needed:
- Bamboo skewers
- Steamer basket
Step-by-step instructions:
1. In a bowl, mix together the shrimp, scallions, garlic, ginger, soy sauce, sambal oelek, sesame oil, salt, and pepper.
2. Using a food processor, pulse the mixture until it forms a paste.
3. In a separate bowl, mix together the tapioca flour and water until a dough forms.
4. Take a small amount of the shrimp mixture and form it into a ball. Repeat until all the mixture is used up.
5. Roll each ball in the tapioca dough until fully coated.
6. Thread the shrimp balls onto bamboo skewers.
7. Place the skewers in a steamer basket and steam for 10-12 minutes, or until fully cooked.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
Makes 4 servings
Nutritional information:
Calories: 200
Fat: 3g
Carbohydrates: 30g
Protein: 15g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or potato starch.
- Sambal oelek can be substituted with any hot sauce of your choice.
Variations:
- Add chopped cilantro to the shrimp mixture for added flavor.
- Use ground chicken or pork instead of shrimp for a different protein option.
Tips and tricks:
- Make sure to fully coat the shrimp balls in the tapioca dough to prevent them from falling apart during steaming.
- Soak the bamboo skewers in water for at least 30 minutes before using to prevent them from burning during cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or steamer until heated through.
Presentation ideas:
Arrange the shrimp pentol skewers on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy or broccoli.
Troubleshooting advice:
- If the shrimp balls are falling apart during steaming, try adding more tapioca flour to the dough mixture.
- If the shrimp balls are too dense, try adding a little more water to the shrimp mixture.
Food safety advice:
Make sure to fully cook the shrimp pentol to prevent any foodborne illnesses.
Food history:
Shrimp pentol is a popular street food in Indonesia, where it is often served with a spicy peanut sauce.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Indonesian