Poh-Pohan Isi Udang Tempura

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

Oba Leaves Tempura with Shrimp Filling

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

Asia
Indonesia
West Java
Fish course
Pescatarian
South East Asia

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