📝 About This Recipe
Originating from the culinary heart of South Sumatra, Palembang, Tekwan is a sophisticated cousin to the famous Pempek. These delicate, handmade fish balls are crafted from fresh Spanish Mackerel and tapioca, then simmered in a complex, umami-rich shrimp broth. Featuring a unique combination of crunchy wood ear mushrooms, sweet jicama, and fragrant lily buds, this soup offers a symphony of textures that is both comforting and deeply refreshing.
🥗 Ingredients
Fish Balls (Bijian Tekwan)
- 500 grams Spanish Mackerel (Ikan Tenggiri) fillet (cold and finely minced or processed into a paste)
- 350 grams Tapioca starch (high quality for the best chewiness)
- 1 piece Egg white (large)
- 150 ml Ice water (to keep the fish protein stable)
- 2 teaspoons Salt
- 1 teaspoon Sugar
Shrimp Broth and Aromatics
- 200 grams Shrimp shells and heads (cleaned)
- 2 liters Water (for the base stock)
- 8 cloves Garlic (finely minced)
- 6 pieces Shallots (finely minced)
- 200 grams Jicama (Bengkuang) (peeled and cut into matchsticks)
- 20 grams Dried Wood Ear Mushrooms (soaked in hot water and sliced)
- 15 grams Dried Lily Buds (Sedap Malam) (soaked and tied into knots)
- 1 tablespoon Ground white pepper
Garnish and Serving
- 100 grams Cellophane noodles (Soun) (soaked in warm water until soft)
- 2 stalks Celery leaves (finely chopped)
- 3 tablespoons Fried Shallots (for topping)
- to taste Bird's eye chili paste (boiled and mashed chilies)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Start by making the fish balls: In a large chilled mixing bowl, combine the minced fish paste with salt, sugar, and egg white. Mix vigorously by hand or with a wooden spoon until the mixture becomes tacky and sticky.
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2
Gradually pour in the ice water while continuing to stir. Once the water is fully incorporated, fold in the tapioca starch little by little. Do not overwork the dough; stop as soon as it is combined to ensure a bouncy, not rubbery, texture.
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3
Bring a large pot of water to a gentle simmer. Using two small spoons or your thumb and forefinger, pinch off small, irregular marble-sized pieces of dough and drop them into the water.
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4
Cook the fish balls until they float to the surface, which takes about 3-5 minutes. Remove them with a slotted spoon and plunge into a bowl of room-temperature water briefly to prevent sticking, then drain and set aside.
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5
For the broth: In a clean pot, sauté the shrimp heads and shells with a tablespoon of oil until they turn bright orange and aromatic. Add the 2 liters of water and simmer for 20 minutes. Strain the liquid and discard the solids.
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6
In a frying pan, sauté the minced garlic and shallots until golden brown and fragrant. Add the ground white pepper and stir for another 30 seconds.
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7
Bring the strained shrimp stock back to a boil. Add the sautéed aromatics, jicama matchsticks, sliced wood ear mushrooms, and tied lily buds.
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8
Let the broth simmer for about 10 minutes until the jicama is tender but still retains a slight crunch.
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9
Add the prepared fish balls into the simmering broth. Season with additional salt and sugar to taste. Let it cook for another 5 minutes so the fish balls absorb the savory flavors of the soup.
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10
Prepare the serving bowls by placing a small nest of soaked cellophane noodles in each.
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11
Ladle the hot soup, fish balls, and vegetables over the noodles. The heat from the broth will finish warming the noodles perfectly.
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12
Garnish generously with chopped celery leaves, fried shallots, and a squeeze of fresh lime juice. Serve immediately while piping hot with chili paste on the side.
💡 Chef's Tips
Always use very cold fish and ice water; the cold temperature keeps the fish protein from breaking down, resulting in a much bouncier texture. When adding tapioca starch, use a light hand—over-kneading will make the Tekwan tough and chewy rather than tender. If you can't find dried lily buds, you can omit them, but they provide an authentic floral sweetness that is characteristic of the dish. For a clearer broth, make sure to skim off any foam that rises to the top while boiling the shrimp shells or the fish balls. Store leftover fish balls in the freezer separately from the broth; they freeze beautifully for up to a month.
🍽️ Serving Suggestions
Serve with a side of 'Sambal Ijo' or crushed bird's eye chilies for a spicy kick. Pair with Indonesian shrimp crackers (Krupuk Udang) for an extra layer of crunch. A side of 'Acar' (Indonesian pickled cucumbers and carrots) provides a nice acidic contrast to the savory broth. Enjoy with a glass of iced jasmine tea or 'Es Teh Tawar' to cleanse the palate between bites.