This Chicken Shrimp Roll Recipe à la Hokben is a variation of nuggets that combines the flavors of chicken and shrimp, wrapped and fried. This recipe was developed by chef Devina Hermawan, who drew inspiration from Hokben’s Shrimp Roll. The uniqueness of this recipe lies in its very simple process, resulting in a tender texture. This delicious treat is perfect for snacking or as a lunchbox option for kids. Another advantage is that this dish can be stored in the freezer or refrigerator, making it convenient for frying whenever needed.
In preparing the Chicken Shrimp Roll recipe, you will need the following ingredients: chicken thigh fillet, shrimp (the quantity can be adjusted to your preference, but chicken remains the main ingredient for a crispy texture), garlic, fried shallots, cornstarch, water, egg white, and chicken oil. The mixture will be seasoned with salt, sugar, chicken broth, and pepper.
For the outer coating, use a convenient and easy-to-handle scrambled egg. The flour coating is made from a mixture of egg white, all-purpose flour, milk, egg white, and breadcrumbs or panko, which provide a crunchy final result.
The first step is to prepare the main mixture. Use a chopper, such as an Oxone Chopper, to grind garlic, chicken, shrimp, fried shallots, salt, chicken broth, pepper, and sugar until it becomes a smooth and sticky mixture. Add water to give it a softer texture. Next, mix cornstarch, egg white, and chicken oil into the mixture. Stir until well combined and then refrigerate it.
To coat the dish, use preheated scrambled eggs in a non-stick pan. Then, thinly slice the scrambled eggs and roll the mixture on top of it. Steam until it’s cooked through.
Tips & Tricks: Place the mixture in the center of the wrapper to ensure an even shape when rolling.
After the dish has cooled, the next step is to cut the mixture into appropriate pieces. Then, prepare a wet mixture by mixing egg white, all-purpose flour, and milk, as well as a dry mixture made from breadcrumbs or panko. Dip the pieces of the mixture into the wet mixture, then roll them in the dry mixture.
Chicken Shrimp Roll ala Hokben Recipe
Ingredients
Main Ingredients:
- 200 g chicken thigh fillet
- 120 g peeled shrimp
- 3 cloves garlic
- 1 tablespoon fried shallots
- 1 egg white
- 30 ml water
- 1 tablespoon cornstarch
- 1 tablespoon chicken oil
- 1 teaspoon chicken bouillon powder
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 1/8 teaspoon pepper
Wrapper Ingredients:
- 2 eggs
- 1/8 teaspoon salt
Wet Coating Ingredients:
- 100 ml milk
- 5 tablespoons all-purpose flour
- 3 tablespoons egg white
Dry Coating Ingredients:
- White bread crumbs (breadcrumbs)
Serving:
- Hokben-style salad
Instructions
- ace the garlic in a food processor, process until finely minced, then add chicken, shrimp, fried shallots, salt, chicken bouillon powder, pepper, and sugar. Process until it becomes a sticky mixture.
- Add water, cornstarch, egg white, and chicken oil, and process until well combined.
- Beat the eggs with a pinch of salt and cook them into a scrambled egg until done.
- Prepare the scrambled eggs, pour some of the mixture, spread it evenly, and roll it up.
- Steam for 15-20 minutes over medium heat. Remove from the steamer, allow it to cool, and cut it into your desired pieces.
- For the wet coating, mix egg white, all-purpose flour, and milk until well combined.
- Dip the chicken shrimp roll into the wet coating, then into the white bread crumbs.
- Fry until golden brown, then drain.
Video
The Chicken Shrimp Roll ala Hokben recipe is the perfect combination of chicken and shrimp flavors, with the special touch of chef Devina Hermawan. Its tender interior and crispy exterior make it an excellent choice for snacking, kids’ lunches, or a special dish at your dining table. Don’t forget to keep some in the freezer or fridge so you’re always ready to fry them up. Enjoy!
