Name: Poh-Pohan Isi Udang Tempura (Oba Leaves Tempura with Shrimp Filling)
Yield: Yields 15 pcs
Cuisine: Indonesian
Ingredients: 2 gr salt (about ⅓ teaspoon); 2 pcs egg whites; 30 gr spring onion, sliced; 150 gr multi-purpose flour; 200 gr shrimp, chopped; 5 ml sesame oil (about 1 teaspoon); 50 gr flour; ½ gr pepper (about¼ teaspoon); 400 ml iced water; 3 cloves garlic, chopped; 500 ml cooking oil; 15 sheets Oba leaves

Preparation info

Yields
15
pcs

Difficulty
Easy

Appears in

Flavors of Indonesia

By William Wongso

Published 2016

About

The people in West Java are very familiar with Poh-pohan (Pilea melastomoides) leaves, usually eaten raw as Lalapan. It contains calcium, vitamin C, and B1. The high concentration of anti-oxidant can protect the body from free radicals.

Ingredients

15 sheets Oba leaves
200 gr shrimp, chopped
30 gr

Method

Directions

In a bowl, mixed shrimp, spring onion, sesame oil, salt and pepper. Set aside
Take one Oba leaf. Put one spoon of shrimp filling near the lower part of the leaf. Fold the leaf like an envelope.
Pour flour into a plate. Roll the filled Oba leaf in the flour until well-coated deep in tempura mix.
Heat oil in a deep fryer