foto: Meta AI
Brilio.net - Mi Gacoan style cheese shrimp has become one of many people's favorite snacks. The combination of shrimp and chicken meat coated with crispy flour, and melted cheese filling inside, makes it an appetizing dish. However, making it at home is not always easy. Some problems that are often faced include cheese that melts when fried, the texture of the shrimp becomes tough, or the dough that falls off during the frying process.
To overcome this problem, here is a complete guide that includes tips and tricks to keep your homemade cheese shrimp as delicious and perfect as in restaurants, summarized by BrilioFood from various sources, Wednesday (7/5).
Ingredients and How to Make Cheese Shrimp ala Mi Gacoan
How to cook Mi Gacoan style cheese prawns so they don't melt
illustration photo: Meta AI
Material:
- 300 grams of chicken thigh fillet (boneless and skinless)
- 150 grams of peeled shrimp
- 2 cloves of garlic
- 15 grams of white bread flour
- 1 tsp baking powder
- 1 tbsp fried shallots
- 1 tbsp cornstarch
- 30 ml water
- 1 egg
- 1 tsp sesame oil
- 2 tbsp cooking oil
- 2 tsp oyster sauce
- 1 tsp salt
- 2 tsp granulated sugar
- 1 tsp chicken stock powder
- tsp pepper powder
Filling Ingredients:
- Spread enough cheese
- Corn flour to taste (for cheese coating)
Wet Coating Material:
- 6 tbsp medium protein wheat flour
- 60 ml water
- 1 egg
- tsp salt
- tsp pepper powder
Dry Coating Material:
- Enough white bread flour
- Cornstarch to taste
How to make:
1. First, puree the garlic with a food chopper. Add the chicken thigh fillet, salt, granulated sugar, chicken stock powder, oyster sauce, and pepper. Process until the mixture is combined and has a sticky texture.
2. Add shrimp, bread crumbs, cornstarch, baking powder, fried shallots, water, eggs, sesame oil, and cooking oil. Blend again until all ingredients are well mixed and the dough is smooth. Let it sit in the refrigerator to make it easier to shape.
3. Take enough spreadable cheese, coat it in cornstarch, cut into small pieces, and shape according to taste so that it doesn't leak when fried.
4. Use an ice cream scoop to measure the dough. Coat it with cornstarch, put the cheese filling in the middle, then shape it into a long circle or according to taste.
5. If you want to store it as frozen stock, steam the cheese shrimp for 10 minutes on low heat and leave the lid slightly open so it is not too moist. Cool before freezing.
6. To fry, heat oil over medium heat. Fry the cheese shrimp until golden brown. Remove and drain.
- Use the Right Cheese: Choose cheese that has a high melting point such as spreadable cheese or mozzarella so that it doesn't melt easily when fried.
- Coat the Cheese with Cornstarch: Before adding it to the dough, coat the cheese with cornstarch to prevent the melted cheese from coming out during the frying process.
- Chill the Dough Before Frying: Storing the dough in the refrigerator before frying helps the dough become denser and easier to shape, and prevents the cheese from melting out.
- Use Enough Oil: Make sure the cheese shrimp are completely submerged in oil when fried to get crispy and evenly cooked results.
- Don't fry on too high a flame: Use medium heat so that the outside doesn't burn quickly while the inside isn't fully cooked.
After steaming, cool the cheese shrimp to room temperature, then store in an airtight container in the freezer. This way, the cheese shrimp can last up to 1 month.
Yes, but make sure the cheese has a high melting point so that it doesn't melt easily when fried.
This can happen if the batter is too soft or the coating doesn't stick well. Make sure the batter is firm enough and the coating sticks perfectly before frying.
After frying, drain the cheese shrimp on a wire rack so that excess oil can drip off and prevent the cheese shrimp from becoming mushy.
Yes, but make sure the frozen shrimp are thawed and dried before using so as not to affect the texture of the dough.
(brl/tin)
