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–+ servings

Ingredients

Yields: 15
  • ½ a cempedak - 15-20 seeds
  • 750 ml sunflower oil - or any other neutral oil for deep-frying
  • 150 g all-purpose flour
  • 2 eggs
  • 100 g panko breadcrumbs
  • 2 tbsp icing sugar

Method

  • Peel the cempedak, and remove the seeds from the individual sacs, leaving the sacs whole if possible. (The sap of the cempedak can be quite sticky, so it’s useful to wear a glove when dealing with the fruit.) When done, lay the cempedak sacs on a tray, with a gap in between each sac, and freeze it for 1-2 hours, until firm.
  • Heat up the oil to 180°C. Prepare the flour, eggs, and panko in three separate bowls. Dredge the cempedak in the flour, tap it a little to get rid of the excess flour, then dip it in the eggs to coat. Finally, toss it in the panko until it’s coated all around. Then, place it on a tray, ready for frying. Repeat until all the cempedak are coated.
  • Deep fry the cempedak for approximately 2 minutes, until golden brown. Make sure not to overcrowd the pan or deep-fryer. (I deep-fried 5-6 pieces each round.) When done, transfer the fried cempedak onto wire rack or paper towels.
  • Serve hot, with a liberal dusting of icing sugar.