On weekends when we have a lot of time for ourselves and our family, let's try going to the kitchen with shrimp and fish paste with lemongrass wrapped shrimp to add a new meal!
Fresh shrimp 200 gram
Pangasius fillet 200 gram
Shredded shallots 20 gram
Minced lemongrass 20 gram
Lemongrass cut about 7cm
Scallions minced 20 gram
Cornstarch 15 gram
1 tbsp fish sauce
Seasoning to taste 1/2 tablespoon
White sugar 1/2 tbsp
Ground pepper 1/2 tsp
Chicken egg white 1 piece
Ranee cooking oil
200gram black tiger shrimp (peeled) and 200gram basa fish fillet washed, blot dry and then placed in the freezer for 30 minutes. After 30 minutes take out shrimp and fish into a blender.
Pour shrimp and fish into a bowl, mix with 20gram red onion, 20gram minced lemongrass, 20gram green onion, 1 tbsp of fish sauce, 1/2 tbsp seasoning seeds, 1/2 tbsp sugar, 1/2 tsp pepper. Finally, add 1 egg white egg, 15gram cornstarch into mix. At this time, shrimp and fish are slightly gelatinous, put in the refrigerator for 1 hour to cool.
Shape the mixture of fish and shrimp wrapped around the citronella tree and steam in 5 minutes.
Put the pan on the stove, add each shrimp and fish paste into lemongrass and fry slightly flooded with medium heat. When shrimps and fishes have yellow color as desired, take out oil absorbent paper to drain.
Fried shrimp and fish wrapped in lemongrass served with raw vegetables, cucumber and chili sauce will be even more delicious!