Hekeng Pontianak

Directions

• Step 1 — Prepare the prawns
  
  1. Peel and devein the prawns, then rinse briefly and pat dry with paper towels.
  2. Finely chop the prawns with a knife or pulse them in a food processor. Aim for a slightly coarse paste rather than a completely smooth purée. This gives the finished hekeng a pleasant, springy texture.
  3. Keep the prawns chilled while preparing the remaining ingredients.
  
  Chef's tip: Cold prawns are easier to process and help maintain a firm, bouncy texture. Avoid over-processing, which can make the filling too soft.
• Step 2 — Prepare the beef fat and aromatics
  
  1. Finely mince the beef fat so that it distributes evenly throughout the prawn mixture.
  2. Finely chop the garlic and spring onions.
  3. Make sure the beef fat is fresh and well chilled before mixing.
  
  The beef fat adds richness and moisture to the filling, balancing the natural sweetness of the prawns. Cut it finely so that no large, chewy pieces remain in the finished hekeng.
• Step 3 — Mix the filling
  
  1. Place the chopped prawns in a large mixing bowl.
  2. Add the minced beef fat, garlic, spring onions, egg white, salt, mushroom seasoning, and white pepper, if using.
  3. Mix thoroughly in one direction until the mixture becomes cohesive and slightly sticky.
  4. Add the all-purpose flour and rice flour last.
  5. Continue mixing until the flour is evenly incorporated and the filling holds together.
  
  The mixture should be moist and sticky enough to spread, but not watery. If the prawns release excess liquid, drain it before mixing.
  
  Chef's tip: Cook a small teaspoon of the filling in a pan and taste it before wrapping the entire batch. Adjust the salt and mushroom seasoning as needed.
• Step 4 — Prepare the bean curd skin
  
  1. If using dried bean curd skin, soften it according to the package instructions. Some varieties need a light wipe with a damp cloth, while others require brief moistening.
  2. Lay the softened skin flat on a clean work surface.
  3. Trim away any very hard edges, if necessary.
  4. Keep the skin covered with a slightly damp cloth while working to prevent it from drying out.
  
  Handle the skin gently, as it can tear when too dry or become fragile when overly wet.
• Step 5 — Wrap the hekeng
  
  1. Place a portion of the prawn mixture along one edge of the bean curd skin.
  2. Shape it into a compact log, leaving enough room at the sides to fold the skin neatly.
  3. Fold the sides inward and roll the skin firmly around the filling.
  4. Seal the final edge by lightly moistening it with water, if needed.
  5. Repeat with the remaining mixture.
  
  Avoid overfilling the wrappers. A firm, even roll helps the hekeng retain its shape during steaming and makes it easier to slice later.
• Step 6 — Steam until firm
  
  1. Bring water to a boil in a steamer.
  2. Arrange the wrapped hekeng in a lightly oiled, heatproof tray, leaving a little space between each roll.
  3. Place the tray in the steamer and steam for approximately 15–20 minutes, depending on the thickness of the rolls.
  4. Check the centre of the thickest roll to ensure the prawn filling is fully cooked. If necessary, continue steaming until it reaches an internal temperature of 74°C (165°F).
  
  Do not overcrowd the steamer, as proper circulation helps the rolls cook evenly.
• Step 7 — Cool and slice
  
  1. Carefully remove the cooked hekeng from the steamer.
  2. Allow the rolls to cool until firm enough to handle.
  3. For cleaner slices, refrigerate the cooled rolls briefly before cutting.
  4. Using a sharp knife, slice into even pieces approximately 1–2 cm thick.
  
  Cooling before slicing helps the filling hold together and prevents the bean curd skin from tearing.
• Step 8 — Fry until golden and crispy
  
  1. Heat neutral cooking oil in a deep, heavy-based pan to approximately 170–175°C (340–350°F).
  2. Carefully lower the sliced hekeng into the oil in small batches.
  3. Fry for approximately 3–5 minutes, turning as needed, until the bean curd skin is crisp and golden brown.
  4. Remove with a slotted spoon and drain on a wire rack or paper towels.
  5. Allow the oil to return to temperature before frying the next batch.
  
  Because the filling is already steamed, the frying stage is primarily for creating a crisp exterior and a beautiful golden colour.
  
  Chef's tip: Avoid frying too many pieces at once. Overcrowding lowers the oil temperature, causing the bean curd skin to absorb more oil instead of becoming crisp.
• Step 9 — Make the little bonus bites
  
  Don't throw away any leftover filling!
  
  1. Shape the remaining mixture into small balls using two spoons or lightly oiled hands.
  2. Heat fresh cooking oil to approximately 160–170°C (320–340°F).
  3. Carefully fry the balls in small batches until golden brown and cooked through. Depending on their size, this may take approximately 4–6 minutes.
  4. Check that the centre is fully cooked before serving.
  
  These little prawn balls are delicious on their own, with a slightly crisp outside and a juicy, sweet centre. They are also a fun way to enjoy every last bit of the mixture.
  
  As my children would say, the little balls fried directly are even sweeter!
  
  Serving Suggestions
  
  Serve the hekeng hot while the bean curd skin is still crisp.
  
  It pairs beautifully with:
  - Sweet chilli sauce
  - A tangy chilli-vinegar dipping sauce
  - Fresh sliced cucumber
  - Steamed rice and other Chinese-Indonesian dishes
  
  For a family-style platter, arrange the sliced hekeng alongside the small fried prawn balls and serve the dipping sauce separately.
  
  Make-Ahead and Storage Tips
  
  - Make ahead: Steam the rolls in advance, cool promptly, and refrigerate in a covered container. Slice and fry just before serving.
  - Refrigeration: Keep cooked hekeng refrigerated at 4°C (40°F) or below and use within 3–4 days.
  - Freezing: Freeze the steamed, cooled rolls in airtight packaging for up to 2–3 months for best quality. Thaw in the refrigerator before slicing and frying.
  - Reheating: Reheat fried hekeng in an oven or air fryer until hot and crisp. Avoid prolonged microwaving, which softens the bean curd skin.