Friday, December 23, 2011

Hakau Udang

Getting better and bettteeeeeeerrr... it's my brand new achievement for today!! yaaaayy... finally know how to pleats the "hakau dough" just right, not easy torn apart, and wrap the shrimp nicely. I still use the dough recipe from NCC the best so far but i prefer use my own shrimp filling recipe.

Dough :
150 gr Tangmien flour (wheat starch in US)
50 gr "Sagu" flour (i use tapioca starch in US)
250 ml boiled water
2 Tbsp oil

Shrimp filling:
300 gr peeled shrimp
chopped garlic
2 Tbsp "Sagu" flour (use tapioca starch)
white pepper
soy sauce
sesame oil

mix all the filling ingredients then set aside.

for step by step making the hakau wrap and how to make the pleats u can hit this helpful link How to make Shrimp Hakau.

then steam for 10 minutes just when the skin turn into transparent. don't forget to grease the surface of your steamer so the hakau will not stick on to it.

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