Recipe: crispy pangsit goreng
Anyone who has ever eaten at Blauw in Amsterdam or Utrecht knows that the flavors there leap off the rice table. One Indonesian dish is even more delicious than the next, and you can now easily make those recipes at home with their beautiful cookbook. These pangsit with ground beef are the perfect snack for your next party or celebration.
Pangsit is the Indonesian version of the Chinese wonton. The difference is that in China, wontons are steamed, while in Indonesia they are fried until crispy in hot oil (goreng means fried). The filling usually consists of ground meat or shrimp, or a mixture of the two. Serve these crispy pastry bites with spiced ground meat at a party or as a starter with a nice cold beer.
How to make crispy pangsit goreng
1. Finely chop the garlic. Peel the ginger root and chop it very finely. Remove the dark green part of the spring onions. Cut the white and light green parts into thin rings.
2. Put the ground meat in a bowl and add the garlic, ginger, spring onion, sambal ulek, djinten, ketumbar, salt and pepper. Knead the meat mixture well and roll it into small balls 2 cm in diameter.
3. Now fold the pangsit. Take a wonton wrapper, place a meatball on it and brush 2 edges with egg. Fold it diagonally into a triangle. Then bend the points of the long side toward each other and stick them together in front of the ends with a little egg, creating a kind of tortellini.
4. Heat the oil to 160 °C. Fry the pangsit in batches until golden brown and crispy.
5. Serve with ginger chili sauce or lime chili sauce for dipping.
Title: Blauw
Author: Meta van den Boomen
Publisher: Terra
Price: €25.99
Read also:
