Easy Tempe and Shrimp Stir-Fry Recipe

Introduction

Embark on a culinary journey into the vibrant and aromatic world of Indonesian cuisine with this Simple Tempe and Shrimp Stir-Fry, affectionately known as Ongseng Tempe Udang Simpel. This dish encapsulates the essence of home-cooked Indonesian flavors, blending the earthy nuttiness of tempeh with the succulent sweetness of shrimp, all harmonized with fragrant herbs and spices. Designed to be quick, nutritious, and bursting with flavor, this stir-fry is perfect for busy weeknights or whenever you crave a wholesome, satisfying meal that captures the spirit of Indonesian culinary artistry. Its simplicity makes it accessible for cooks of all levels, yet its bold flavors will impress even seasoned food lovers. As a proud publication of Love With Recipes, this recipe aims to inspire home chefs worldwide to explore and celebrate Indonesian flavors through a straightforward, delicious dish.

Preparation Time

Total duration approximately 25-30 minutes.

Needed Equipment

• Large frying pan or wok — essential for stir-frying evenly
• Sharp knife — for slicing vegetables and cutting tempeh
• Cutting board — a sturdy surface for prep work
• Measuring spoons and cups — for precise ingredient measurement
• Slotted spoon or spatula — for turning ingredients during frying
• Kitchen tongs — optional, for handling hot ingredients
• Paper towels — to drain excess oil from fried tempeh and shrimp
• Serving plates or bowls — for presentation and serving

Tags

• Indonesian cuisine
• Stir-fry
• Seafood
• Vegetarian options
• Quick meals
• Healthy
• Gluten-free (if soy sauce is omitted)

Serving Size

Serves 2-3 people as a main dish. Adjust quantities proportionally for larger groups or scaled-down servings.

Difficulty Level

Easy — suitable for novice cooks and busy households seeking a fast yet flavorful meal.

Allergen Information

Dietary Preference

Gluten-free (if soy sauce is omitted or substituted with gluten-free alternatives); pescatarian-friendly; vegetarian adaptation possible by substituting tempeh and omitting shrimp.

Course

Main Course

Cuisine

Indonesian

Ingredients

Main Ingredients

Additional Ingredients

Instructions

1. Preparing the Tempeh

Begin by unwrapping the tempeh block from its packaging. Place it on a cutting board and slice it into small, uniform cubes. Aim for about 1/2-inch cubes to ensure even cooking and crispiness. Uniformity in size helps the tempeh cook evenly and achieves a crispy exterior with a tender interior. If you prefer a different size, ensure the cubes are consistent to avoid uneven frying. Before frying, pat the cubes dry with paper towels to remove excess moisture, which will help achieve a crispier texture and prevent splattering during frying.

2. Frying the Tempeh

Heat a generous amount of cooking oil—about 2-3 tablespoons— in a large frying pan or wok over medium-high heat. Allow the oil to reach a temperature where it shimmers but does not smoke. Carefully add the tempeh cubes to the hot oil, ensuring not to overcrowd the pan; fry in batches if necessary. Using a slotted spoon or spatula, gently stir the tempeh to promote even browning. Fry the cubes for about 3-5 minutes, or until they turn a beautiful golden brown and develop a crispy exterior. Remove the fried tempeh with a slotted spoon and drain on paper towels to absorb excess oil. This step is crucial for achieving a satisfying crunch and preventing the dish from becoming greasy.

3. Cooking the Shrimp

In the same pan, add the peeled shrimp to the remaining hot oil. Stir-fry the shrimp for about 2 minutes, or until they turn pink and opaque. Be cautious not to overcook as shrimp cook quickly and become rubbery if left on the heat too long. Once cooked, transfer the shrimp to a plate temporarily to make space for the aromatics and vegetables. This method ensures the shrimp retain their juiciness and flavor integrity.

4. Incorporating Aromatics and Vegetables

Add the sliced red onions, garlic, and red chili peppers into the pan with the residual oil and stir-fry for 2-3 minutes. This process releases their aromatic oils, infusing the dish with fragrant flavors. Stir consistently to prevent burning, especially with garlic, which can turn bitter if overcooked. The onions should soften slightly and become translucent, while the chilies add a vibrant color and a mild spicy heat. You may adjust the quantity of chili peppers based on your spice preference—more for heat, less for milder flavor.

5. Seasoning and Flavor Development

Crush the chicken bouillon cube (Masako) into small pieces and sprinkle directly into the pan. Stir well to incorporate the seasoning evenly across all ingredients. Continue stir-frying for another 1-2 minutes, allowing the flavors to meld. The bouillon adds a savory depth, representing a key element of Indonesian flavor profiles. If you prefer a more robust flavor, consider adding a splash of soy sauce or fish sauce, but ensure they fit within your dietary preferences and allergen considerations.

6. Combining Ingredients and Final Touches

Return the fried tempeh and cooked shrimp to the pan, gently tossing to combine all ingredients thoroughly. Cook together for an additional 1-2 minutes, allowing the flavors to integrate. Taste and adjust seasoning if necessary—adding salt or additional spices as desired. Turn off the heat and transfer the stir-fry to a serving dish. Garnish with the sliced green onions for a fresh, crisp contrast that enhances aroma and visual appeal.

7. Serving

Serve your Simple Tempe and Shrimp Stir-Fry hot, ideally paired with steamed jasmine rice or coconut rice for an authentic Indonesian experience. The rice acts as the perfect base, soaking up the savory juices and balancing the spicy, nutty flavors of the stir-fry. For a complete meal, you might also include a side of fresh vegetables or pickles.

Preparation Tips

• Ensure tempeh is sliced uniformly for even frying and crispy texture.
• Pat tempeh dry before frying to prevent splattering and improve crispiness.
• Use fresh, high-quality shrimp for maximum flavor and tenderness.
• Adjust chili pepper quantity based on spice tolerance; for milder flavor, remove seeds or use fewer peppers.
• Crushing the bouillon cube finely helps it dissolve quickly and distribute evenly in the dish.
• For added flavor, consider incorporating a splash of lime juice or a dash of fish sauce towards the end of cooking.

Nutritional Information

Tips and Tricks

• Use a high-smoke-point oil like vegetable or peanut oil for frying to prevent burning.
• Fry tempeh in batches if necessary to avoid overcrowding, which can result in soggy texture.
• For added depth, include a teaspoon of sesame oil at the end of cooking as a finishing touch.
• To make the dish more colorful and nutritious, add chopped bell peppers or snap peas during the stir-fry stage.
• Control the heat to prevent burning aromatics; medium-high heat is optimal for stir-frying.
• Store leftover stir-fry in an airtight container in the refrigerator for up to 2 days; reheat thoroughly before serving.

Add-ons

• Fresh lime wedges for a splash of acidity
• Chopped fresh cilantro for garnish
• Crushed peanuts for added crunch
• Fried shallots for extra aroma
• Additional chili sauce or sambal for more heat

Side Dishes

• Steamed jasmine rice or basmati rice
• Indonesian-style sambal or chili paste
• Fresh cucumber slices or pickled vegetables
• Sauteed greens such as kangkung or spinach
• Fried plantains or banana chips for a sweet contrast

Improvements

• Enhance flavor by marinating tempeh in soy sauce, garlic, and a touch of honey before frying.
• Add a splash of coconut milk towards the end for a richer, creamier sauce.
• Introduce grated ginger during aromatics for an extra layer of flavor.
• Experiment with different seafood, such as squid or fish fillets, for variation.
• Use homemade or high-quality chicken broth instead of bouillon for a more natural taste.

Save and Store

Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 2 days. For best results, reheat in a pan over medium heat or in the microwave, stirring occasionally to re-distribute heat evenly. To maintain crispiness, avoid over-stirring during reheating. You can also freeze portions for longer storage—use within 1 month—and reheat thoroughly before serving.

Frequently Asked Questions (FAQ)

Can I make this dish vegetarian?

Absolutely. Substitute the shrimp with extra tempeh or tofu. To maintain a similar flavor profile, add a splash of mushroom soy sauce or a dash of smoked paprika for depth.

Can I use other types of seafood?

Yes. Squid rings, fish fillets, or even scallops can be used. Adjust cooking times accordingly; seafood generally cooks quickly and should be added towards the end of stir-frying.

Is this dish spicy?

The dish includes red chili peppers, which can be adjusted based on your spice tolerance. Remove or reduce peppers for a milder version, or add more for extra heat.

Can I prepare this ahead of time?

The stir-fry is best enjoyed immediately for optimal texture and flavor. However, you can prepare components in advance—fry the tempeh and cook shrimp separately, then combine just before serving to maintain freshness and crunch.

Conclusion

This Simple Tempe and Shrimp Stir-Fry exemplifies the rich tapestry of Indonesian flavors with its straightforward preparation and bold taste. Its combination of crispy tempeh, tender shrimp, aromatic herbs, and savory seasoning creates a balanced, nutritious, and deeply satisfying meal. Perfect for busy weeknights, it also serves as a versatile base for experimentation—adding vegetables, adjusting spices, or incorporating your favorite ingredients. As a proud publication of Love With Recipes, this dish encourages home cooks worldwide to explore Indonesian culinary traditions with confidence and joy. Whether served over steaming rice or enjoyed on its own, this stir-fry promises a delightful dining experience that celebrates authentic flavors and culinary creativity.

References

• Indonesian Food and Cookery by Sri Owen
• The Indonesian Kitchen: Recipes and Stories from the Archipelago by Dina Yuen