Ekkado Udang (Prawn Ekkado)

by Dewi Martha Indria
Ekkado is one of Japanese cuisine that is very simple to make. Long time ago, one of Japanese family restaurant in Indonesia, Hoka-hoka Bento, still didn’t get “Halal” label from MUI (one of government institute which the member are Indonesian Ulama). So just because I really want to eat this, I try to made it by myself after I read the recipe from this blog.
  • 200 grams prawns, chopped finely
  • 5-7 cloves garlic, chopped
  • 2 eggs, take the egg white only
  • 2 tablespoons corn starch
  • salt
  • pepper
  • sugar
  • 1 sheet bean curd, cut into 10×10 centimeter, or as you like. Immerse it in warm water. Remember not to long to immerse it, it could make the bean curd fragile and hard to shape)
Directions :
  • Add chopped prawns, garlic, corn starch, salt, pepper, sugar, and egg white. Stir well.
  • Once the bean curd are soft, lay them flat. You can spread/sprinkle small amount of water to the sheet. Put some of the chopped prawn base recipe in the middle. Then make a wrap of the bean curd so it form a money bag. Tie the top with cooking string.
  • Prepare the steamer, and make sure the steamer has been hot enough before you put it. Steam it for 15-20 minutes. Set aside after cooked and put off the cooking string.
  • Deep fry them in the hot oil until golden brown. Just make sure that you lower the fire once they are hot so you don’t burn the wrapper before the filling is cooked. Ready to be served.
  • To make them look pretty, change the cooking string with shallot cut into strips or use green onion or chives once they are cooked.

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