Peranakan-inspired Wallenbergare

Ingredients

In this Peranakan-inspired version of Wallenbergare, we substitute the traditional ground veal with a mixture of minced chicken and prawns. The addition of Peranakan spices such as lemongrass, galangal, and turmeric infuses the patty with vibrant flavors. The accompanying tamarind sauce adds a tangy twist to the dish, while the coconut rice and pickled vegetables bring a touch of Peranakan culinary tradition to the plate. We alse have the original recipe for Wallenbergare, so you can check it out.

• 500g (1.1 lb) minced chicken 500g (1.1 lb) minced chicken
• 250g (0.55 lb) prawns, peeled and deveined 250g (0.55 lb) prawns, peeled and deveined
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 2 cm (0.8 inch) galangal, grated 2 cm (0.8 inch) galangal, grated
• 1 tsp turmeric powder 1 tsp turmeric powder
• 1 egg, beaten 1 egg, beaten
• 4 tbsp breadcrumbs 4 tbsp breadcrumbs
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Tamarind sauce, for serving Tamarind sauce, for serving
• Coconut rice, for serving Coconut rice, for serving
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a food processor, combine the minced chicken, prawns, lemongrass, galangal, turmeric powder, egg, breadcrumbs, salt, and pepper. Pulse until well combined.
2. 2.
   Shape the mixture into patties, approximately 2 cm (0.8 inch) thick.
3. 3.
   Heat vegetable oil in a frying pan over medium heat.
4. 4.
   Fry the patties for 4-5 minutes on each side, or until golden brown and cooked through.
5. 5.
   Serve the Peranakan-inspired Wallenbergare with tamarind sauce, coconut rice, and pickled vegetables.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more delicate texture.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder, but use half the amount.
• Prawns — Ensure the prawns are peeled and deveined before using them in the recipe to achieve a smooth and succulent texture.

Tips & Tricks

• For an extra burst of flavor, marinate the minced chicken and prawns with the spices for 30 minutes before shaping them into patties.
• To achieve a crispy exterior, make sure the frying pan is hot before adding the patties.
• Serve the Wallenbergare with a side of sambal belacan for an additional spicy kick.
• If you prefer a milder taste, reduce the amount of lemongrass and galangal in the patty mixture.
• Experiment with different pickled vegetables such as acar or achar for a variety of flavors.

Serving advice

Serve the Peranakan-inspired Wallenbergare hot, accompanied by tamarind sauce, fragrant coconut rice, and a side of pickled vegetables. Garnish with fresh herbs like coriander or Thai basil for an added touch of freshness.

Presentation advice

Arrange the Wallenbergare patties on a plate, placing them atop a bed of coconut rice. Drizzle the tamarind sauce over the patties and garnish with pickled vegetables. Add a sprig of fresh herbs for a pop of color. Serve with a side of sambal belacan for those who enjoy an extra spicy kick.