Menjeng Tempe - filled tempe balls

filled tempe balls

ingredients:

200 gr tempe

75g grated coconut

50 g shrimp

oil

 

bumbu:

2 cloves garlic

2 shallots

2 red rawits

1 jeruk purut/kaffir lime

1 cm kencur

1/2 tsp salt

1/2 tsp palm sugar

 

preparation:

Steam the tempeh and puree. Chop the shrimp finely. Pound or grind the ingredients for the bumbu fine into a paste. Mix the tempe, the coconut, the shrimp and the paste and divide into 22 portions. Shape each portion into a ball. Heat oil in a pan and fry the balls until golden brown.