Sambal Shrimp Mooncake

Sambal Shrimp Mooncake 

参巴虾米月饼 

Adapted recipe from: 

Dried Shrimp Sambal : https://www.youtube.com/watch?v=FqGoCX7h6XU 

Shanghai Mooncake: https://www.youtube.com/watch?v=WLvHV9UIzfY 

Makes 36 mooncakes 

INGREDIENTS

Skin Pastry: 

A

375g salted butter 

210g powdered sugar (I reduced to 200g) 

1 1/2 egg mixture 

1 1/2 teaspoon Vanilla extract

B

600g normal wheat flour

75g custard powder 

Filling: 

C

2kg pure lotus (low sugar) 

D

Dried Sambal Shrimp Paste 

150g dried shrimp (next time I'll use 200g) 

50g dried chilies (too spicy; next time I'll use 40g) 

35g garlic 

30g belacan 

100ml water (slightly more is okay, as long as can blend) 

2 tbspn oil 

E

Salted egg yolks

18 salted eggs (halve into 36 in total) 

sesame oil 

cooking wine (I used ginger wine)  

F

Garnishing 

remaining 1/2 egg mixture (egg wash)

some black sesame seeds

1. MARINATING SALTED EGG YOLKS: Clean egg yolks with water and wipe dry with cloth. Marinate in sesame oil + cooking wine mixture overnight. Bake for 4 minutes 120 degree Celsius using air fryer. Leave aside to cool. Cut half and set aside to be used. 
2. PREPARING DRIED SAMBAL SHRIMP PASTE: Clean and rinse dried shrimps. Soak in water to soften. 
3. Wear gloves. Remove seeds from chilies. Soak chilies in hot water to soften.
4. Remove excess water from dried shrimp. Using stone mortar, smash dried shrimp finely. Put aside.  
5. Using stone mortar, smash garlic into paste. Put aside. 
6. Remove excess water from chilies. Blend 100ml water (add more to get blender to work properly, if needed) with chilies. Add in belacan. Continue blending until smooth paste is achieved. 
7. Heat up wok with oil. Add in garlic paste. Stir fry for 2 minutes. Add in chili paste. Continue stir fry for another 10 minutes until oil turns red. Add in dried shrimp and continue stir fry until it becomes dry, light and fragrant. 
8. Remove from heat and let it cool before use. 
9. PREPARING FILLING: Add lotus paste and sambal shrimp paste together. Measure 60g each (total: 36 balls)
10. PREPARING SKIN: Mix all ingredients A. Add in ingredients B to form a soft dough. Measure 33g each (total 36 balls)
11. ASSEMBLING MOONCAKE: Wrap egg yolk into filling paste. Then, wrap with the skin. Wear gloves when assembling mooncake. 
12. Brush with egg wash and decorate with black sesame seeds.
13. Bake in preheated oven at 140 degree Celsius for 15-20 minutes till cooked. I baked 2 trays at 1 go but for the last 5 minutes I alternated the trays for even baking result. 
14. Leave to cool.