Crispy Skin Pempek Recipe for Sales, Use Instant Coconut Milk

Do you have large stocks of mackerel at home? If you follow skin pempek crispy .

In this pempek skin recipe, ingredients such as mackerel fish skin, instant coconut milk, tapioca flour, and chicken eggs are used. In addition, there is a mixture of wheat flour and sago flour as a coating material.

Check skin pempek crispy from the book " Traditional & Popular Cake and Snack Recipes @cheche_kitchen " (2021) by Mince Sriwati published by PT Gramedia Pustaka Utama.

Crispy skin pempek recipe 

Ingredients

• 250 grams of mackerel skin
• 1 onion, slice
• 1 sachet of instant coconut milk, small size
• 1/2 tsp fine salt
• 1/2 tsp pepper powder
• 1/4 tsp mushroom stock
• 1 egg
• 160 gram tapioca flour
• Right amount of oil

Coating material

• 4 tablespoons medium protein flour
• 4 tbsp sago flour or starch

skin pempek crispy  

1. Puree the skin or meat of the mackerel with a food processor , you can grind it manually. Add ground spices, ground pepper, salt, powdered broth. Stir evenly. Add coconut milk and eggs. Stir back.
2. Add the scallions and sago flour, stir until smooth.
3. Take a little dough, shape according to taste. Give the coating material, do it until it runs out.
4. Fry in enough oil until crispy. Serve pempek skin

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