Balinese Shrimp Beignets with Napa Cabbage and Spicy Peanut Sauce

Beignet Dough

1 ½ c warm water

1 package yeast, or 2 ¼ tsp

2 eggs

1 Tbsp salt

1 Tbsp sugar

8 oz coconut milk

7 c all purpose flour

Process

Add yeast and 1 tsp sugar to water and let sit until foamy (5 to 10 mins). Beat in eggs and coconut milk. Add 4 cups of flour. Mix until combined. Gradually add 3 more cups and remaining salt sugar. Knead just until the dough is workable and not tacky. Put in a airtight container with room to expand and refrigerate for at least 4 hours, preferably overnight.

Shrimp Filling

1 lb shrimp peeled and deveined

1 ½ tsp kaffir lime leaf, finely chopped

1 Tbsp fresh galangal, finely chopped

1 Tbsp fresh turmeric, finely chopped

1 Tbsp lemongrass, finely chopped

1 Tbsp garlic, finely chopped

1-2 Thai bird (or similar) chili peppers, finely chopped

1 tsp salt

1 or more tsp fish sauce

Process

Pulse seafood in a food processor with salt and fish sauce. Move to a bowl. Add remaining ingredients. Test for seasoning by frying a small amount in a pan. Adjust seasoning as necessary.

Peanut Sauce

1 c peanut butter

2 garlic cloves or more!

1 tsp Sambal Olek

¼ Bragg’s Liquid Aminos or Soy Sauce

2 Tbsp lime juice

1 to 2 cups water

1-2 t ginger

2 Tbsp Palm sugar

Hot chili, or hot sauce or Sambal Olek to taste

Process

Combine all ingredients except 1 cup of water in blender. Pureé. Add water to desired consistency. Adjust spice/salt/tart to desired taste.

Napa Cabbage Slaw

2 c Finely sliced Napa cabbage

Fresh herbs such as mint, basil, cilantro

Mild vinegar to taste, salt, pepper, (fish sauce, optional)

Process

Toss ingredients with a small amount of vinegar right before serving

To Cook the Beignets

Heat oil to 360 F. Roll out dough. Spread seafood mixture on half of the dough. Fold over as a calzone. Press down lightly. Roll over lightly with a rolling pin. Cut into squares. Fry until golden brown. Allow to sit for a few minutes to make sure the seafood cooks through. Serve with slaw and peanut sauce.

Bon appetit y’all!

Chef Anne