Resep Bakso Udang Rebus

Instructions

1. In a bowl, mix ground shrimp, chopped shrimp, garlic and egg white. Stir using a fork until smooth and not lumpy.
2. Add sago flour. Stir again until smooth. Set aside for a moment.
3. In a saucepan, heat the water until it boils. Turn off the heat.
4. Take the meatball mixture and shape it into rounds according to your taste. Place the meatballs in hot water in a saucepan. Do this until the dough runs out.
5. Turn the stove back on. Cook the meatballs until they float and leave for ± 10 minutes. Remove the meatballs and drain.
6. Ready to be served.
7. 1. Use peeled shrimp and cold eggs that have just come out of the refrigerator. This aims to make the meatballs more chewy. 2. Puree the shrimp using the Cosmos Food Processor FP300 (See Lazada DISKON) which has turbo speed, so the shrimp can be smoothed more quickly. 3. There are several ways to round meatballs as follows: 4. Using 2 spoons. Scoop up the meatball mixture with a spoon, then turn the mixture over with another spoon until the meatballs are round and have a smooth surface. 5. By scavenging. Take the meatball mixture and put it in the palm of one hand. Roll the dough with both hands like when making cakes. This method can be chosen if the dough is sturdy enough. 6. By using your fists. Take a handful of meatball mixture, knead it in your fist until the dough comes out between your index finger and thumb, forming a round/ball. Take the meatball ball with the other hand using a spoon and immediately plunge it into the cooking water. 7. Shrimp meatballs can last a long time if stored in an airtight container in the freezer.