• Prep Time 30 minutes
  • Cook Time 15 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

This delectable Dried Shrimp Mooncake Biscuit treat has a hint of spice from the dried shrimp sambal.

This recipe was first published in Flavours magazine.

Recipe Ingredient

  • Skin
  • 150g margarine
  • 60g icing sugar, sifted
  • 1 egg
  • 10g custard powder, sifted
  • 300g flour, sifted
  • Filling
  • 400g lotus paste
  • 80g dried shrimp sambal
  • Decorations
  • 1 egg, beaten with 1 tbsp milk and 1 tsp palm oil
  • edible gold leaf, for decoration


  1. To prepare skin: Beat margarine with icing sugar until creamy. Beat in egg, and slowly fold in sifted dry ingredients until just mixed. Do not over mix. Divide dough into 50g portions.
  2. To prepare filling: Combine the ingredients and mix well, then chill for 30 minutes. Divide into 40g portions.
  3. To assemble: Press each dough ball into a circle. Place the filling in the centre and wrap dough around it. Shape into squares.
  4. To bake: Pre-heat oven at 180ºC. Place biscuits onto a greased baking tray and brush with eggwash. Bake for 15 minutes.
  5. Allow to cool then decorate with gold leaf.

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