Pangsit Goreng Udang - fried pangsit with shrimp

Ingredients

• 150 gshrimp
• 150 gchicken
• 2 tbspcornflour
• 1spring onion
• 3 clovesgarlic
• ½ tsppepper
• 1 tspsesame oil
• ½ tspsalt
• 20pangsit or wonton wrappers
• 1egg white
• al gustooil, for frying

Instructions

1. 1

   Chop the filling

   Finely chop the shrimp and chicken. Cut the spring onion into small pieces and purée the garlic.

2. 2

   Mix the filling

   Combine the shrimp, chicken, cornflour, spring onion, garlic, pepper, sesame oil and salt thoroughly. Divide the mixture into equal portions.

3. 3

   Wrap the parcels

   Put a portion of filling on each pangsit wrapper and fold it around the filling. Use egg white to seal the edges.

4. 4

   Fry until golden

   Heat oil in a pan and fry the pangsit until browned and cooked through. Serve.

What is pangsit goreng udang?

Pangsit are Indonesian dumplings related to wontons, reflecting the influence of Chinese cooking on food across Indonesia. Goreng means fried, and udang means shrimp.

This version combines shrimp and chicken in a lightly seasoned filling, then fries the parcels until crisp. The egg white helps seal the wrappers so the filling stays tucked inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Chicken and shrimp provide most of the protein, while the wonton wrappers supply most of the carbohydrates. Frying oil contributes much of the fat; serve a portion with vegetables or a light soup to add freshness and balance.

Getting the filling right

Fine chopping: chop the shrimp and chicken into small, even pieces so they are easy to portion and fit neatly into the wrappers.

Even mixing: stir the cornflour and seasonings through the meat and seafood until the mixture holds together. Divide it evenly before wrapping for more consistent parcels.

Sealing the wrappers

Keep the edges clear: avoid getting filling on the wrapper edges, as this can make them harder to seal.

Egg white: brush it along the edges before pressing them together. Press firmly to close the seam without tearing the wrapper.

Frying to a crisp finish

Oil temperature: let the oil heat before adding the pangsit, so the wrappers begin frying rather than soaking up cool oil.

Doneness: look for a golden-brown wrapper and make sure the chicken and shrimp filling is cooked through. Fry in batches if needed, leaving space around each parcel.

Timing and preparation

The listed total time is 60 minutes, including chopping, mixing and wrapping. The recipe does not specify a frying temperature or time, so use the colour of the wrappers and doneness of the filling as your cues.

You can chop and mix the filling before assembling, but keep the wrappers covered while you work so they do not dry out.

Serving ideas

Serve the pangsit hot, while the wrappers are at their crispest. They work as a snack or starter, or alongside a bowl of soup or a simple vegetable dish.

A dipping sauce can be served on the side, allowing everyone to add it to taste without softening the fried wrappers in advance.

Recipe notes & tips

• Keep unused wrappers covered while filling the parcels.
• Chop the filling finely so it is easier to wrap.
• Divide the filling before you start assembling for more even portions.
• Seal the edges carefully with egg white to help prevent leaks.
• Fry in batches if the pan would otherwise be crowded.
• Drain the fried pangsit briefly before serving.

Variations

• More spring onion: add extra finely chopped spring onion for a fresher flavour.
• Garlic emphasis: increase the garlic slightly for a more savoury filling.
• Chilli dip: serve with a chilli sauce on the side for heat.
• Vegetable side: pair with stir-fried greens for a fuller meal.
• Smaller parcels: use less filling in each wrapper to make bite-sized snacks.

Common mistakes to avoid

• Overfilling wrappers: the seams may split; use a modest portion of filling in each one.
• Loose sealing: parcels can open in the pan; press the egg-white-brushed edges together firmly.
• Wet wrapper edges: they may not stick; keep the filling away from the edges before sealing.
• Crowding the pan: the pangsit may fry unevenly; cook them in batches with space between.
• Serving them covered: trapped steam can soften the wrappers; serve soon after frying.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat in an oven or air fryer until hot and crisp; microwaving can make the wrappers soft.

Frequently asked questions