Ingredients with Measurements:
- 500g fish meat (mackerel or any white fish)
- 200g prawns, peeled and deveined
- 150g tapioca starch
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 tsp salt
- 1 tsp white pepper
- 1 tsp sugar
- 1 egg
- 1.5L water
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 tbsp cooking oil
- 2 tbsp fried shallots, for garnish
- 2 tbsp chopped scallions, for garnish
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Large pot or Dutch oven
- Ladle
- Strainer
Step-by-step instructions:
1. In a blender or food processor, blend the fish meat until smooth. Transfer to a large mixing bowl.
2. Add tapioca starch, minced garlic, minced shallots, salt, white pepper, sugar, and egg to the fish mixture. Mix well until combined.
3. Using a teaspoon, form the fish mixture into small balls.
4. In a large pot or Dutch oven, bring water to a boil. Add lemongrass and kaffir lime leaves.
5. Gently drop the fish balls into the boiling water. Cook for 10-15 minutes or until the fish balls float to the surface.
6. Remove the fish balls with a slotted spoon and set aside.
7. In the same pot, add cooking oil and sauté the prawns until cooked.
8. Add the fish balls back into the pot and simmer for 5 minutes.
9. Serve hot with fried shallots and chopped scallions as garnish.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Protein: 20g
Carbohydrates: 25g
Sodium: 800mg
Substitutions for ingredients:
- Fish meat: can be substituted with shrimp or crab meat
- Tapioca starch: can be substituted with cornstarch or potato starch
- Lemongrass: can be substituted with lemon zest or lime juice
- Kaffir lime leaves: can be substituted with lime leaves or bay leaves
Variations:
- Tekwan with chicken: substitute fish meat with ground chicken
- Tekwan with vegetables: add chopped carrots, cabbage, and mushrooms to the broth
- Tekwan with noodles: serve with rice noodles or egg noodles
Tips and tricks:
- To make the fish balls smoother, blend the fish meat in small batches.
- To prevent the fish balls from sticking together, drop them into the boiling water one by one.
- To make the broth more flavorful, add chicken or vegetable stock instead of water.
Storage instructions:
Store leftover Tekwan with Prawns in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Tekwan with Prawns in a pot over medium heat until heated through.
Presentation ideas:
Serve Tekwan with Prawns in individual bowls with a ladle of broth, fish balls, and prawns. Garnish with fried shallots and chopped scallions.
Garnishes:
Fried shallots and chopped scallions
Pairings:
Serve Tekwan with Prawns with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables
Troubleshooting advice:
- If the fish balls are too soft, add more tapioca starch to the mixture.
- If the broth is too salty, add more water to dilute it.
Food safety advice:
- Make sure the prawns are cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tekwan is a traditional Indonesian soup made with fish balls and served with a flavorful broth. It originated from Palembang, South Sumatra.
Flavor profiles:
Tekwan with Prawns is savory, slightly sweet, and has a hint of citrus from the lemongrass and kaffir lime leaves.
Serving suggestions:
Serve Tekwan with Prawns as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian