Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe, mashed | 120 grams |
| Tapioca flour | 100 grams |
| Fried shallots | 3 tablespoons |
| Garlic | 4 cloves |
| Cooking oil | 2 tablespoons |
| Ground pepper | 1 teaspoon |
| Salt | 1.5 teaspoons |
| Sugar | 1/2 teaspoon |
| Green onion, chopped | 1 stalk |
| Egg | 1 whole |
| Beaten egg with a pinch of salt | 1 whole |
| Oil for frying | as needed |
| Water | as needed |
Instructions
- Begin by mashing the tempe until smooth and set aside.
- In a food processor, blend the garlic and fried shallots until fine, then mix in the ground pepper, sugar, and salt until well combined.
- In a large mixing bowl, combine the mashed tempe, tapioca flour, and the blended spice mixture. Stir until a consistent dough forms.
- Add in the whole egg, cooking oil, and chopped green onion, mixing thoroughly until evenly distributed.
- Take small portions of the mixture and wrap them around bamboo skewers, continuing until all the mixture is used up.
- In a pot, bring enough water to a boil, adding a pinch of salt. Carefully place the skewered tempe mixture into the boiling water and cook until firm and fully cooked through.
- Once cooked, let them cool slightly until they are dry to the touch. Heat a generous amount of oil in a pan for frying.
- Dip each skewer into the beaten egg mixture lightly seasoned with salt, then fry them in the hot oil until golden brown and crispy.
- For a thicker coating, repeat the egg dip and frying process one more time.
- Serve your crispy Sempol Tempe hot with a side of spicy sambal sauce for dipping.
Enjoy this delightful Indonesian snack, perfect for sharing or as a tasty treat on its own!