PASTEL UDANG BUMBU SERAI (SHRIMP PASTEL LEMONGRASS SEASONING)

Skin Ingredients:

• 200 grams wheat flour
• 1/2 tsp salt
• 1/4 tsp chicken stock powder
• 25 grams margarine
• An egg
• 2 tbsp water

Ground Spices:

• 1 stalk lemongrass, take the white part
• 2 pieces red onion
• 1 clove garlic

Fills:

• 6 pieces red onion, finely chopped
• 4 cloves garlic, rough chopped
• 6 pieces red pepper, finely chopped
• 3 sheets lime leaves, thinly slices
• 200 grams peeled shrimp, rough chopped
• 200 grams boiled grains sweet corn
• 1 tsp salt
• 1/2 tsp pepper powder
• 1/4 tsp sugar
• 50 grams water
• 2 tbsp oil for sauteing

How to make Shrimp Pastel Lemongrass Seasoning:

1. Fills: Heat oil. Saute ground spices, red onion, and garlic until smell. Put red pepper, lime leaves, lemongrass. Stir.
2. Add shrimp. Stir until turn colour. Put sweet corn. Saute until wilt.
3. Add salt, pepper powder, and sugar. Stir until absorb and cooked. Chill.
4. Skin: Mix flour, salt, and chicken stock powder. Put margarine. Stir until lump up. Add egg and ice water. Stir until lump up. Let it stands about 30 minutes.
5. Rolled thin the dough in the rolling noodles from the thickest size (no.1) to no. 6. Each number was rolling 2-3 times until smooth. Every roll, have spread wheat flour.
6. Cuts round-shaped with ring form diameter 10 cm. Take a sheet skin. Put fills. Shape with pastel mold.
7. Fry in the heat oil until cooked. Lift.
8. Served with tomato sauce or mayonnaise