Ingredients:
350 grams unbleach all purpose flour
250 grams arrowroot starch (can be substituted for tapioca flour or sago flour)
3 cloves garlic, roasted*
2 tablespoons ground dried shrimp (ebi)**
1 tablespoon chopped Chinese celery
kosher salt
1/2 teaspoon ground white pepper
1 tablespoon minced Chinese chives (can be substituted for green onion)
400 milliliter hot water
Methods:
In a bowl, use a spoon and mash roasted garlic until smooth. I like using roasted garlic since I don't need to grate them.
Stir in all purpose flour, ground dried shrimp, salt, ground white pepper, Chinese celery and chives. Mix well.
Add hot water. Mix well. Add in arrowroot flour and knead the mixture with your another hand.
In a big pot, heat some water (don't let the water boil, about 80 degrees C)
Scoop about 1 teaspoons, make round balls. Drop the balls in hot water. Cook until the balls are floating and continue cooking for another 10 minutes
Serve with pecel sambal or your favourite peanut sauce.
350 grams unbleach all purpose flour
250 grams arrowroot starch (can be substituted for tapioca flour or sago flour)
3 cloves garlic, roasted*
2 tablespoons ground dried shrimp (ebi)**
1 tablespoon chopped Chinese celery
kosher salt
1/2 teaspoon ground white pepper
1 tablespoon minced Chinese chives (can be substituted for green onion)
400 milliliter hot water
Methods:
In a bowl, use a spoon and mash roasted garlic until smooth. I like using roasted garlic since I don't need to grate them.
Stir in all purpose flour, ground dried shrimp, salt, ground white pepper, Chinese celery and chives. Mix well.
Add hot water. Mix well. Add in arrowroot flour and knead the mixture with your another hand.
In a big pot, heat some water (don't let the water boil, about 80 degrees C)
Scoop about 1 teaspoons, make round balls. Drop the balls in hot water. Cook until the balls are floating and continue cooking for another 10 minutes
Serve with pecel sambal or your favourite peanut sauce.
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