Fried Shrimp Cake (Hekeng)

Using the available ingredients to make the local food that I can’t find it in Germany. Yup, that’s how life is living abroad and when I am missing my hometown food. I will do anything I can do to make it as close to the original taste as possible. So, this is my version of shrimp cake, or people from Borneo/Kalimantan call it “Hekeng”. We normally eat it as snacks or appetizer. You can freeze the steamed Hekeng if you have left-over and it can last up to one month. Deep fry them when you want to eat them. You can also store the Lemon sauce in a jar and keep them in a fridge for a few weeks. Happy cooking and hope you enjoy it… 🙂

Total time: 40 minutes

Servings: 6

INGREDIENTS

550 g Shrimp

200 g Pork fat (optional)

½ tbsp Sichuan pepper, grinded

1 tbsp All-purpose flour

6 pcs Garlic

1 tsp Salt

½ tsp White pepper

1 pcs Big chili, chopped very small

1 pcs Spring onion, chopped very small

1 Egg

1 pack Tofu skin

Oil for deep frying

Lemon sauce

2 pcs Large Lemon (if you have small limes, it has more citrus taste, but if you don’t have them, use lemon will do just as good)

1 cup Sugar

DIRECTION

Blend shrimp and pork fat in a blender until smooth like a paste. Place it on a bowl.

Add in the rest of ingredients: flour, egg, salt, pepper, Sichuan pepper, spring onion. Use hand, mix them well.

Place the tofu skin. Cut the corner that has double layers, this is to prevent breaking the Cake from folding.
Put about 2 tbsp the mixed paste on tofu skin, fold like you are folding laundry… 🙂 if the end of the skin is not sticking by end of the folding, you can use egg as the “glue”. For me, I like it the way it is even it looks messy, but the crispiness of the tofu skin after frying is just so satisfying… 🙂