Perkedel Udang | Shrimp Fritters
This really is a treat. These crisp shrimp fritters are filled with a super simple mix of shrimp, potato, celery, garlic, egg and some pepper. You roll them through breadcrumbs and bake them gently.
These shrimp fritters are ready in 45 minutes and are enough for 2 to 3 people.
Minced Shrimp I #254 translated from Beb Vuyk’s Groot Indonesisch Kookboek, pagina 222.
Ingredients
- 200 grams of peeled shrimp
- 1 boiled potato
- 1 egg
- oil
- bread-crumbs
Spices
- juice of 1 garlic clove
- 1 tablespoon chopped chives or celery
- pepper
- Chop the shrimp finely.
- Mix them with the crushed potato, egg, pepper and chives.
- Form into balls the size of large soup dumplings.
- Roll them in the breadcrumbs and fry them in plenty of oil until they are done.
I boiled a fairly large potato and got Norwegian shrimp, but Dutch shrimp are also delicious. No salt is added to this dish because the shrimp already provide it. First I chop the shrimp well.
I mix that with the potatoes, pepper, egg, and celery (in my case). Then I roll the balls through the breadcrumbs and then bake everything in the butter because I like how the balls get a nice color because of the butter.
We eat these shrimp balls with a stir-fry dish of bean sprouts, sambal manis and homemade serundeng. Enak sekali! The balls taste great, despite the simple ingredients. Beb’s simple dishes are almost all the tastiest, it seems.
