Pairs well with Gacoan Cheese Shrimp (Udang Keju Gacoan)
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Gacoan Cheese Shrimp (Udang Keju Gacoan)
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A savory and fragrant Indonesian dish combining juicy chicken and shrimp mixture filled with creamy, melty processed cheese spread, coated and fried to a crispy texture. Suitable for frozen food stock, breakfast, household meals, or selling.
00:15:00 total
Serves 20
medium
Sides / Appetizer
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Ingredients
- chicken thigh fillet - 300 grams (use for juiciness)
- shrimp - 150 grams (cleaned and deveined)
- garlic - 2 cloves (raw, minced)
- white bread flour - 15 grams (for dough)
- baking powder - 1 teaspoon (adds crispiness and springy texture)
- fried shallots - 1 tablespoon (for aroma)
- cornstarch - 1 tablespoon (approximate for dough) + extra for coating cheese (for binding and coating cheese)
- water - 30 ml (dough) + 60 ml (wet coating) (for dough and wet coating)
- egg - 1 whole (used in both dough and coating) (for dough and wet coating)
- sesame oil - 1 teaspoon (adds aroma and juiciness)
- cooking oil - 2 tablespoons (to make dough juicier)
- oyster sauce - 2 teaspoons (for umami flavor)
- salt - 1.5 teaspoons (seasoning)
- granulated sugar - 2 teaspoons (balances sweetness of shrimp)
- chicken stock powder - 1.5 teaspoons (for savory flavor)
- black pepper - 1/4 teaspoon (seasoning)
- processed cheese spread - watch the video to see (creamy, not salty, filling)
- medium protein wheat flour - 6 tablespoons (for wet coating)
- white bread crumbs - watch the video to see (for dry coating)
Instructions
- Prepare the dough base: In a food chopper, mince the garlic. Add chicken thigh fillet, salt, sugar, chicken stock powder, oyster sauce, and pepper. Blend until the mixture becomes sticky to develop protein texture.
- Add shrimp and other ingredients: Add cleaned shrimp, bread flour, cornstarch, baking powder, fried shallots, water, egg, sesame oil, and cooking oil to the mixture. Blend again until well combined but not too smooth. Refrigerate the dough to set.
- Prepare cheese filling: Coat processed cheese spread pieces with cornstarch to prevent sticking. Cut into about 18-22 pieces. Shape each piece coated in cornstarch.
- Shape shrimp and cheese mixture: Coat shrimp dough with cornstarch. Flatten it using plastic wrap to avoid mess. Place a piece of cheese in the center and fold the dough around it, shaping it into an elongated ball (similar to pastel shape). Coat hands with cornstarch to prevent sticking.
- Steam for frozen storage (optional): Grease steamer with oil. Arrange shaped shrimp cheese pieces and steam on low heat for about 10 minutes with the lid slightly open to prevent cheese leakage.
- Prepare wet coating: Mix medium protein wheat flour, salt, pepper, water, and egg until smooth to create a thick batter for coating.
- Coat shrimp cheese pieces: Dip each shrimp cheese piece into the wet flour batter, then coat evenly with white bread crumbs.
- Fry shrimp cheese: Heat oil to medium temperature. Fry coated shrimp cheese pieces until lightly golden brown. Drain excess oil.
- Serve or store: Serve immediately or freeze for later use. If frozen and steamed beforehand, frying later reduces cheese leakage.
