İndonesian shrimp cake "dragon feet". Freezer friendly (Kaki Naga Udang)

Resep dalam bhs İndonesia ada dibagian bawah.

Selam everybody.....Merhaba from Turkey.

Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavours; most often described as gurih (savory which equate to umami) and pedas (hot and spicy), and also combination of basic tastes such as manis (sweet), asin (salty), asam (sour) and pahit (bitter).
Seven main Indonesian cooking methods are goreng (frying), bakar (roasting) or panggang (grilling), tumis (sautéing), sangrai (roasted), rebus (boiling) and kukus (steaming).

Throughout it's history, İndonesian has been involved in trade due to its location and natural resources. Additionally İndonesian indigenous techniques and ingredient were influenced by İndia, middle eastern, China, even Europe.

And as archipelago country with the longest coastline on earth İndonesia has countless type of fish and seafood as protein source beside poultry and meat.

And my today post is one of everybody's favorite and any kids will love it, call "kaki naga". "Kaki naga" literally means dragon feet 😊 . Don't ask me why we call this food dragon feet.. İ don't think it's looking like dragon feet either.

Anyway, this "kaki naga" mostly using minced fish as main ingredient, sometime combine with chicken or shrimp as well. But today İ am going to share shrimp version of "kaki naga" / dragon feet. İ combine with chicken meat to ease the sharp of shrimp taste and also to add texture of final product because when İ use whole shrimp, sometimes it end up with more runny batter.

So.. if you ready to try new cuisine for your family.. note this recipe down. Believe me your kids would love it too! 😏

And more...it's freezer friendly and can be your another idea for your kid's or your family lunch box!

Kaki Naga Udang / İndonesian shrimp cake "dragon feet" recipe

İngredients:
Make ± 30 sticks (depends how big you make)

250 gr shrimps, cold
250 gr chicken meat, cold
4 cloves of garlic, finely grated or pureé
70 gr egg whites (or 1 big whole egg)
80 gr tapioca starch ( or potato starch)
1 tsp salt
1 tsp sugar
1 tsp chicken bullion powder (optional)
1 tsp black pepper powder
2 tsp oyster sauce
1 tbsp sesame oil

for coating:

2 eggs
bread crumbs / panko flour

Other:

Oil for frying
bamboo popsicle stick / skewer

How to make:

1) Cut chicken meat into small chunk and put into food processor. Process until smooth. Then add shrimp and all ingredients (except starch). And process again until smooth.

2) Add the starch and mix again until well combine, scrap the side and bottom side as well. Move to another bowl. You may check the taste by fry small amount of the mixture, add black pepper or salt and sugar as needed.

3) Boil water for heat the steamer. Brush your steamer with oil. Lightly wet your palm with oil, take about 1½ table spoon and shape into long oval shape and stick into popsicle stick/ skewer. Steam for about 1 minutes. You might do it in batches if you have small steamer. Try to give space among them during steaming process, don't worry they will not stick each other. Let them cool.

4) Beat egg in one platter, and place bread crumbs/ panko flour on another platter. Dip the shrimp cake into egg and coat with panko flour/ bread crumbs. Do to all "dragon feet".

Note: make ahead tips, you can keep in container and freeze this shrimp cake from this step. Defrost and bring to room temperature before fry.

5) Heat enough cooking oil over medium high heat and fry them until golden brown and floating.

Enjoy with chili sauce or ketchup and some pickles.

BAHASA İNDONESİA

Assalamu'alaykum.... Merhaba dari Türkey.

Kali ini edisi pengen nyetok camilan buat si kecil (dan emaknya donk 😏). Musim panas jadi rada malas lama-lama di dapur jadi pengennya sekali nguplek dapur bisa dibikin stok nya sekalian.

Si anak lagi bosan nuget ayam, jadi bikinlah kaki naga ini. Kali ini bikin yang versi udang-ayam sebab mau ngabisin udang frozen yang lumayan banyak. Biasanyanya sih bikin pakai daging ikan... kadang full ayam aja.

Oke deh.... cuss aja ya ke dapur.. keburu ngantuk ntar kebanyakan baca ya... hihihi 😃

Bahan-bahan:

Menjadi ± 30 kaki naga (tergantung besar/ kecil ngebentuknya ya)

250 gr udang dingin
250 gr daging ayam dingin, potong kecil-kecil
4 siungbawang putih, haluskan/ parut
70 gr putih telur (atau 1 telur utuh besar)
80 gr tapioca atau pati kentang
@1 sdt garam dan gula
1 sdt kaldu bubuk (optional)
1 sdt merica bubuk
2 sdt saus tiram
1 sdm minyak wijen

Untuk baluran:

2 telur kocok lepas
tepung roti/ panko

Bahan lain:

minyak untuk menggoreng secukupnya
tusukan lolipop bambu/ tusakan sate

Cara memasak:

1) Proses daging ayam terlebih dahulu dengan food processor hingga halus. Lalu masukkan semua bahan keculai tapioka dan lanjutkan memproses hingga halus dan tercampur rata.

Terakhir masukkan tapioka/ pati kentang dan proses hingga tercampur rata.

2) pindahkan dalam mangkok lain. Jika ingin mengetes rasanya, ambil sedikit adonan dan goreng untuk dicicipi, tambahkab gula/ garam/ merica sesuai selera.

3) Panaskan kukusan dan olesi dengan minyak. Ambil adonan kaki naga (kurleb 1½ sdm atau sesuai selera besarnya) dan tusukan ke bambu. Basahi telapak tangan dengan sedikit minyak untuk mempermudah proses. Kukus kurang lebih 15 menit. Angkat dan biarkan dingin.

4) Panaskan minyak goreng secukupnya. Celupkan kaki naga ke dalam kocokan telur lalu gulingkan dalam tepung panko hingga rata. Goreng hingga merah keemasan.

Tips: Jika ingin menyimpan kaki naga ini, setelah dibalut panko kaki naga bisa disimpan dalam wadah kedap udara dan disimpan dalam frezeer/ lemari es. Cairkan hingga suhu ruang sebelum digoreng.

Selamat mencoba. Semoga bermanfaat.

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