These crispy Indonesian shrimp cream pastry rolls are a beloved snack featuring a delicate egg crepe wrapped around a rich, creamy shrimp and vegetable filling. After a quick dip in egg and a coating of golden breadcrumbs, they are fried until beautifully crisp and served warm as an appetizer or tea-time treat.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings4
Yield8 rolls (4 servings)
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 56 gCarbs
- 3 gFiber
- 7 gSugar
- 24 gProtein
- 720 mgSodium
- 420 mgPotassium
- 180 mgCalcium
- 3.5 mgIron
- 6 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the Crepe Wrappers
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 1/4 tsp salt
- 1 tbsp melted unsalted butter
- 1/2 tsp neutral oil, for greasing the pan
For the Shrimp Cream Filling
- 2 tbsp unsalted butter
- 1/2 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 small carrot, finely diced (about 1/3 cup)
- 1/3 cup frozen peas, thawed
- 300 g (about 10 oz) peeled shrimp, finely chopped
- 3 tbsp all-purpose flour
- 1 cup (240 ml) whole milk
- 1/2 tsp salt, plus more to taste
- 1/4 tsp ground white pepper
- 1/4 tsp ground nutmeg
- 1 tbsp finely chopped fresh parsley
For Breading and Frying
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs, beaten with 1 tbsp water
- 1 1/2 cups (90 g) panko breadcrumbs
- Vegetable oil, for deep-frying
Directions
- Make the crepe batter: whisk the flour, eggs, milk, salt, and melted butter until smooth. Strain through a fine sieve and let rest for 15 minutes to relax the gluten.
- Cook the crepes: heat an 8-inch non-stick skillet over medium heat and lightly grease. Pour about 3 tbsp of batter, swirl to coat thinly, and cook for 60 to 90 seconds per side until just set. Repeat to make 8 crepes, stacking them on a plate.
- Start the filling: melt the butter in a saucepan over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes, then add the carrot and cook 2 minutes more until softened.
- Add the finely chopped shrimp and cook for 2 minutes until just pink. Sprinkle the flour over the mixture and stir continuously for 1 minute to cook out the raw flour taste.
- Slowly whisk in the milk and bring to a gentle simmer, stirring until the sauce thickens, about 3 to 4 minutes. Season with salt, white pepper, nutmeg, and parsley. Remove from heat and cool completely in the refrigerator for at least 20 minutes.
- Assemble the rolls: lay a crepe flat and spoon about 3 tbsp of filling along one edge. Fold the two sides inward over the filling, then roll tightly like a spring roll. Repeat with the remaining crepes and filling.
- Bread the rolls: set out three bowls with flour, beaten egg, and panko. Lightly coat each roll in flour, dip in egg, then roll in panko until fully and evenly coated. Chill the breaded rolls for 15 minutes to help the coating set.
- Fry in batches in oil heated to 170°C (340°F) for 2 to 3 minutes, turning once, until deep golden brown all over. Drain on paper towels and serve warm.
- Serve immediately with a side of chili sauce or sweet chili sauce for dipping.
Cook’s Notes
- Use finely chopped shrimp so the filling rolls smoothly without tearing the delicate crepe wrapper.
- Chilling the filled rolls before breading helps them hold their cylindrical shape during frying.
- The filling can be prepared up to 2 days ahead and stored in the refrigerator, making party assembly much faster.
- Maintain the oil temperature at 170°C (340°F); too hot and the breadcrumbs will burn before the filling warms through.
- Uncooked breaded rolls freeze beautifully for up to 1 month; fry straight from frozen, adding about 1 extra minute to the cook time.
More Indonesia Recipes You’ll Love
Craving more flavors from Indonesia? Try these traditional recipes:
- Indonesian Fried Rice with Chicken and Prawns
- Indonesian Stir-Fried Egg Noodles with Chicken and Shrimp
- Indonesian Beef Rendang Stew
