Poh-Pohan Isi Udang Tempura

Oba Leaves Tempura with Shrimp Filling

Preparation info
  • Yields


    • Difficulty


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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.


  • 15 sheets Oba leaves
  • 200 gr shrimp, chopped
  • 30 gr



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