My grandma (oma) is a lovely little lady from Indonesia, who is at her happiest when she can cook (a trait she has gladly passed on). Over the years she has blessed our family with delicious food, and one of my favourites is a snack she makes for every birthday party: pangsit goreng.
Pangsit was always a bit of a mystery to me; my grandma has been cooking for so long that she eyeballs all of her recipes and the way she folds these deep fried delights was too quick for me to follow.
In short, pangsit goreng is deep fried wonton (although we’ll be using spring roll pastry, because oma said so), filled with a meat mixture. Now that I have uncovered the enigmas, I’d love to share them with all of you lovelies.
You don’t have to be a master cook and this can be a fun project to do with older kids. It’s awesome to serve as a snack at parties and can be done in large quantities that keep well in the freezer. It may seem like a lot of steps, but remember that once you’ve figured out how to fold the pangsit goreng you’ll be going pretty quick.
I’ve included a video of the folding process, though you can fold them however you want.
Right, let’s get started!
For ±50 pangsit you’ll need:
- Pastry brush
- Large bowl
- Small bowl
- Small spoon
- Deep fryer or large pot and thermometer
- Kitchen towel
- Chopping board
- Optional: food processor (see tips)
- 250 gr pork mince
- 250 gr beef mince
- 500 gr uncooked prawns
- 1 spring onion
- 2 cloves of garlic
- 1 tablespoon of cornflour
- 1 egg
- 2-3 teaspoons of water
- 1 package of spring roll pastry, 50 sheets of 19×19 cm (I use the blue Tij brand)
- Pepper and salt
- Oil to fry in
How to make pangsit goreng:
Step 1: Separate the egg; place the yolk in the large bowl and the egg white in the small bowl. Mix the egg white with a bit of water — this will be the glue for the pastry. You want it to be of a runny consistency: a bit thicker than water and less gloopy than egg.
Step 2: Cut the garlic and spring onions finely and place in the large bowl.
Step 3: If needed, shell the prawns, then cut up finely and place in the large bowl as well. I’ve made them a bit chunkier here than I normally would for illustration purposes.
Step 4: Now add all of the mince and the corn flour (season to taste). Mix up really well until the filling is incorporated and smooth.
Step 5. Get your pastry, pastry brush, and “glue” out.
Step 6: Pull off a sheet of pastry and lay it down in front of you, with a tip pointing towards you.
Step 7: Place about a teaspoon and a half of filling in the middle. You don’t want to put too much on because it will not be cooked while the pastry goes black.
Step 8: Brush the entire sheet with your glue, then fold in half from the top to the bottom and press.
Step 9: Fold the longest side over to you.
Step 10: Pick up the pangsit as shown and fold one corner across the other side, brush with glue (especially the tip).
Step 11: Fold over the other corner and brush with glue (take care with the tip again).
Step 12: Grab the middle of where you folded the corners and turn this over.
Step 13: Grab the ends of the corners and stick these to the back of the pangsit goreng. If they don’t stay put, brush with a bit more glue and hold on for a bit.
Step 14: Fold the top flap down a bit and put down while you make the rest.
Step 15: Here’s a video I made to clear this process up a bit. I’m sorry if I don’t speak clear, I had a bad cold when I was making this!
Step 16: Heat up the oil to 170 C and fry the pangsit goreng for about 7-8 minutes or until golden brown. Drain on kitchen towel.
Step 17: Serve with chili sauce and enjoy!
- I like to pull apart all of the pastry sheets before starting to fold to save time.
- If you want to save more time, pulse the prawn once or twice in a food processor. Take care not to end up with prawn paste, though.
- Try out some new flavours with more or less garlic, spring onions, or even some chilis.
- You can fold these however you like, to speed up the preparation. Still, keep in mind that you don’t want to add too much filling unless you want to serve the Black Raw Pangsit of Death.
- Fried a bunch up but couldn’t eat it all? No worries! You can store your pangsit goreng in a box and heat them up in the oven at 200 C for about 15 minutes or so until they’re heated through (though they’re tastiest when fresh).
- Raw pangsit goreng stores for about two months in the freezer, well wrapped.
- If you plan to take these to a party/picnic/etc. and fry them just before, place them in an open box. The steam coming off the snacks will just make the pastry soggy.