Description
Pempek Kapal Selam is a famous Indonesian fish specialty from Palembang (South Sumatra), consisting of a savory, chewy fish cake (made from fish and tapioca flour) filled with a whole, raw egg, boiled, and then deep-fried. It is known for its crispy exterior and the satisfying egg filling inside.
Serving instructions: It is usually served with cuko, a dark, sweet, sour, and spicy sauce made with palm sugar, vinegar, garlic, and chili. It is often accompanied by noodles and diced cucumber.
Netto: 300g
Ingredients: Victoria perch (50%), redfish (50%), sago flour (35%), egg (3%), salt (1%)
Best before: 08.09.2026
Storage: Keep frozen at -19°C. Once thawed, do not refreeze and consume within 2 days. Preparation: Thaw in the refrigerator and fry.
Country of origin: Germany