Gorengan Sultan
Gorengan Sultan
Ingredients
For the Filling
- 100 g prawn
- 200 g chicken breast
- 100 g fish cake, or baso ikan
- 1 tablespoon garlic
- 1 tablespoon chili
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon mushroom seasoning
- 1 egg
- 1 tablespoon tapioca flour
For Assembly and Frying
- 1 pack spring roll pastry
- 1 egg white, for sealing
- as needed cooking oil, for frying
Instructions
- 1
Add the prawn, chicken breast, fish cake (or baso ikan), garlic, chili, sugar, salt, mushroom seasoning, egg, and tapioca flour into a food processor.
⏱️ 5 min
- 2
Blend all the ingredients until the mixture is smooth and well combined.
⏱️ 5 min
- 3
Lay out one sheet of spring roll pastry on a clean surface.
⏱️ 1 min
- 4
Place a small amount of the prepared filling mixture onto the pastry sheet, closer to one corner.
⏱️ 2 min
- 5
Fold the bottom corner of the pastry sheet upwards over the filling.
⏱️ 1 min
- 6
Fold in the side corners of the pastry towards the center.
⏱️ 1 min
- 7
Roll the spring roll tightly from the bottom upwards to form a log shape.
⏱️ 1 min
- 8
Brush the top edge of the pastry with egg white to seal it securely.
⏱️ 1 min
- 9
Repeat this process to assemble all the spring rolls until the filling is used up.
⏱️ 10 min
- 10
Heat cooking oil in a pan over medium-high heat. Ensure there is enough oil for deep frying.
⏱️ 5 min
- 11
Once the oil is hot, carefully place the assembled spring rolls into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
⏱️ 2 min
- 12
Fry the spring rolls until they turn a golden brown color and become crispy, turning occasionally for even cooking.
⏱️ 6 min
- 13
Using tongs or a slotted spoon, remove the fried spring rolls from the oil.
⏱️ 1 min
- 14
Place the fried spring rolls on a wire rack or a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 15
Serve the Gorengan Sultan warm, optionally with your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gorengan Sultan
For the Filling
- 100 g prawn
- 200 g chicken breast
- 100 g fish cake, or baso ikan
- 1 tablespoon garlic
- 1 tablespoon chili
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon mushroom seasoning
- 1 egg
- 1 tablespoon tapioca flour
For Assembly and Frying
- 1 pack spring roll pastry
- 1 egg white, for sealing
- as needed cooking oil, for frying
Instructions
- 1
Add the prawn, chicken breast, fish cake (or baso ikan), garlic, chili, sugar, salt, mushroom seasoning, egg, and tapioca flour into a food processor.
⏱️ 5 min - 2
Blend all the ingredients until the mixture is smooth and well combined.
⏱️ 5 min - 3
Lay out one sheet of spring roll pastry on a clean surface.
⏱️ 1 min - 4
Place a small amount of the prepared filling mixture onto the pastry sheet, closer to one corner.
⏱️ 2 min - 5
Fold the bottom corner of the pastry sheet upwards over the filling.
⏱️ 1 min - 6
Fold in the side corners of the pastry towards the center.
⏱️ 1 min - 7
Roll the spring roll tightly from the bottom upwards to form a log shape.
⏱️ 1 min - 8
Brush the top edge of the pastry with egg white to seal it securely.
⏱️ 1 min - 9
Repeat this process to assemble all the spring rolls until the filling is used up.
⏱️ 10 min - 10
Heat cooking oil in a pan over medium-high heat. Ensure there is enough oil for deep frying.
⏱️ 5 min - 11
Once the oil is hot, carefully place the assembled spring rolls into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
⏱️ 2 min - 12
Fry the spring rolls until they turn a golden brown color and become crispy, turning occasionally for even cooking.
⏱️ 6 min - 13
Using tongs or a slotted spoon, remove the fried spring rolls from the oil.
⏱️ 1 min - 14
Place the fried spring rolls on a wire rack or a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 15
Serve the Gorengan Sultan warm, optionally with your favorite dipping sauce.
⏱️ 1 min