Tekwan, Palembang Seafood Balls with Mackerel FilletApr 03 2014 · Recipe from Sumatera
It is very important to use fresh mackerel and prawn for this dish. To cook the medium size prawn and sliced mackerel fillet in perfection, simply cook them around one and half minute each side. To give crunchy texture, I did not cook the jicama or bengkuang. It is good to serve them raw. If you use dried ear mushroom, soak them with hot water first for 3-4 minutes before using. Dried local flower, bunga sedap malam or polianthes tuberosa is the key ingredients to make the broth.
- 200gr mackerel or tenggiri fillet fish, cut into 2cm cubes
- 18 medium-prawns, clean the head of the prawn and keep the head and the prawn shells.
For the fish ball:
- 300gr mackerel or tenggiri fillet
- 2 white eggs
- 2 tablespoons tapioca or sago flour
- 1 cloves of garlic, peeled and ground or grated finely
- 1 small spring onion, sliced finely
- ½ teaspoon freshly ground white pepper
- season with salt
- 2 liters water
For the broth:
- 4 cloves of garlic, peeled and ground finely
- 50gr shallots, peeled ground finely
- 14 strings of dried polianthes tuberosa, tied each string into a knot
- 50gr fresh or 20gr dried ear mushroom
- small bunch of flat parsley, 1 bengkuang or Jicama or Mexican turnip, peeled and cut into long thin strips
- ½ teaspoon of sugar
- 4 tablespoons lime juice
- season with salt and freshly ground white pepper
- 100gr transparent or glass noodles, soak with hot water for 3-4 minutes and refresh with cold water, strain and set aside
- 75gr shallots, peeled, finely sliced, season with salt and deep-fried
- Small bunch of flat parsley, chopped finely
- Green or red chilies, freshly sliced or simply steamed the chilies and ground finely
- Extra lime juice if need it
- To make the prawn stock. Heat one tablespoon of vegetable oil in a large pan over medium heat. Add the shrimp shells and heads and toss well. Cook for 2-3 minutes and add 2 litters water. Bring to the boil and simmer for around 30 minutes.
- To make the fish ball, put the fillet fish in a food processor and process until the mixture turn to fine paste. Add the rest of the ingredients and process until combine well. In the mean time, boil 2 liter water in a large pan.
- Transfer the fish mixture into a medium bowl. Using two small spoons, make small balls until all the mixture are finished. Put all the fish balls into the boiling water and boil until all the fish balls floated on the top of the water. Set aside.
- To make the broth, heat one-tablespoon oil and add the garlic and shallots paste and cook for 30 seconds. Add the 1.5 litter hot prawn stock and add the dried polianthes tuberosa and flat parsley. Cook in low heat for 15 minutes. Season with salt and white pepper.
- Add the ear mushroom. Cook for extra 2-3 minutes.
- Add the prawn and sliced fillet fish and cooked for 1-2 minutes. Add the lime juice and check the final seasoning.
- To serve, Divide the noodles on six individual serving bowls, add the fish balls, sliced fish fillet. Add the jicama, prawn and pour the broth on top. Sprinkle with chopped flat parsley, chopped chilies if you wish and fried shallots. Serve hot.