FirhanMCI6’s Pempek Ebi Recipe: Savory, Chewy, and Easy to Make

Hello, Safarfriendly friends! Who here loves pempek? This iconic Palembang dish is famous for its deliciously savory flavor and addictively chewy texture. Today, we’re diving into the fail-proof pempek ebi recipe by Firhan MCI6. With this guide, you’ll master making pempek at home—no need to buy it anymore!

Ingredients You’ll Need

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For the Starter Dough:

• 40g dried ebi (shrimp), ground
• 6 cloves garlic, minced
• 600ml water
• 200g rice flour
• 30g all-purpose flour
• 2 tsp seasoning powder
• 1 tbsp oyster sauce
• ½ tsp pepper
• 2 tsp stock powder
• 1 tsp salt
• 1 tbsp sugar

For the Pempek Dough:

• Cooled starter dough
• 2 eggs
• 450g tapioca flour

the Signature Cuko (Pempek Sauce):

• 250g dark palm sugar
• 4 tbsp granulated sugar
• 1 tbsp roasted ebi (ground)
• 300ml water
• 40 green bird’s eye chilies (ground)
• 5 cloves garlic (ground)
• 1 tsp salt
• 1 tsp seasoning powder
• 2 tbsp vinegar (added after boiling)

How to Make FirhanMCI6’s Ebi Pempek

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Step 1: Preparing the Starter Dough

1. Boil water in a pot, then add ground ebi and minced garlic.
2. Gradually mix in rice flour and all-purpose flour while stirring.
3. Add seasoning powder, oyster sauce, pepper, stock powder, salt, and sugar. Stir continuously until the mixture thickens into a porridge-like texture.
4. Let the mixture cool completely before moving to the next step.

Step 2: Making the Pempek Dough

1. Once the starter dough is cool, mix in the eggs until evenly combined.
2. Gradually add tapioca flour while kneading gently until the dough becomes smooth and moldable. Avoid over-kneading to maintain the chewy texture.
3. Shape the dough as desired. To make “Kapal Selam” pempek, fill it with raw egg before sealing.

3: Boiling the Pempek

1. Boil water in a pot and add 2 tbsp of oil to prevent sticking.
2. Drop in the shaped pempek and let them cook.
3. If making stuffed pempek, boil them a little longer to ensure the inside is fully cooked.
4. Once the pempek floats, remove and let them cool.

4: Frying the Pempek

1. Heat oil over medium heat.
2. Fry the pempek until golden brown and crispy.
3. Drain and serve hot!

How to Make the Classic Cuko Sauce

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1. Boil water and dissolve palm sugar.
2. Add ground roasted ebi, garlic, chilies, salt, and seasoning powder. Let it simmer until the sauce thickens.
3. Finally, mix in the vinegar, stir briefly, and turn off the heat.

Fail-Proof Tips for Making Ebi Pempek

• Stuffed pempek should be boiled immediately after shaping to prevent it from breaking.
• Add a little oil to the boiling water to keep the pempek from sticking together.
• Make sure the pempek is completely cool before frying to avoid it from bursting.

So, Safarfriendly Friends, easy right? With this recipe, you can enjoy FirhanMCI6’s chewy, savory, and delicious pempek ebi recipe at home! Give it a try and share your cooking experience in the comments!

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