Spicy Shrimp and Tempe Stir-Fry Recipe

Introduction

Welcome to Love With Recipes, where culinary passion meets culinary precision. Today, we explore a dish that embodies the vibrant flavors of Indonesian cuisine—an irresistible Spicy Shrimp and Tempe Stir-Fry, known locally as Udang Tempe Pedas. This dish celebrates the harmonious marriage of crispy fried tempeh with succulent shrimp, all coated in a fragrant, fiery spice paste that awakens the senses with every bite. It’s a perfect example of how simple ingredients—when combined with skill and love—can create a symphony of flavors that are both comforting and exhilarating. Whether you’re seeking a quick weeknight dinner or a dish to impress guests, this stir-fry delivers on all fronts—rich in textures, layered in flavors, and deeply satisfying.

Time

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: Approximately 35 minutes

Needed Equipment

• Sharp chef’s knife
• Cutting board
• Mortar and pestle (or food processor)
• Measuring spoons
• Measuring cups
• Large mixing bowl
• Frying pan or wok
• Slotted spoon or spider strainer
• Paper towels
• Plate for draining
• Stirring spatula or wooden spoon
• Serving bowls and spoons

Tags

Indonesian Cuisine, Stir-Fry, Seafood, Vegetarian-Friendly, Spicy, Quick Dinner, Plant-Based, Asian Flavors, Comfort Food, Family-Friendly

Serving Size

This recipe yields approximately 4 servings, with each serving consisting of a hearty portion of the stir-fry accompanied by steamed white rice. Adjust quantities proportionally if serving more or fewer people.

Difficulty Level

Intermediate. While the process involves multiple steps—such as frying, grinding, marinating, and stir-frying—each step relies on fundamental cooking techniques familiar to home cooks. Mastery of balancing flavors and timing will ensure a perfect outcome.

Allergen Information

• Shrimp: Shellfish allergy concern
• Tempeh: Soy-based product
• Candlenut: Tree nut allergy concern
• Garlic and shallots: Allergen for sensitive individuals

For those with nut allergies or soy sensitivities, substitutions can be made—such as using pumpkin seeds or sunflower seeds instead of candlenuts, and tofu or chicken instead of tempeh and shrimp.

Dietary Preference

Gluten-Free (if soy sauce used is gluten-free), Vegetarian (without shrimp and with tofu), Vegan (without shrimp and using vegan substitutes for fish sauce, if used). Adjust seasonings accordingly to meet dietary needs.

Course

Main Course

Cuisine

Indonesian

Ingredients

Ingredient List in Detail

Instructions

Step 1: Prepare the Tempeh

Start by selecting high-quality fresh tempeh blocks. Using a sharp chef’s knife, slice each block into thin, uniform pieces—about 1/4 inch thickness—to ensure even frying and crispy texture. Uniform slices will fry evenly, providing a consistent crunch that complements the tender shrimp and spicy sauce.

In a deep frying pan or wok, pour enough oil to fully submerge the tempeh slices. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). To test if the oil is ready, drop a small piece of tempeh into the oil—if it sizzles and bubbles immediately, the oil is hot enough.

Carefully add the tempeh slices to the hot oil, avoiding overcrowding the pan to maintain even frying temperature. Fry the tempeh for about 3-4 minutes per batch, turning occasionally to achieve an even golden-brown color and crispy exterior. Use a slotted spoon or spider strainer to remove the fried tempeh from the oil, draining excess oil on paper towels. Set aside.

Allow the tempeh to cool slightly before handling further or adding to the stir-fry. This step ensures the tempeh remains crispy and prevents sogginess when combined with the sauce.

Step 2: Make the Spice Paste

Peel the red shallots and garlic cloves. For consistency, it’s best to peel and prepare all aromatics beforehand. Gather the red chilies and candlenut, which are key for authentic flavor and spiciness.

Using a mortar and pestle, grind the red shallots, garlic, red chilies, and candlenut into a smooth, fragrant paste. If you prefer a less labor-intensive process, you can use a food processor fitted with a blade attachment. Pulse until a uniform paste forms—scraping down the sides as needed. The goal is to release the essential oils and flavors from the aromatics, creating a rich base for the stir-fry.

Be cautious when handling the red chilies—consider wearing gloves to prevent skin irritation. Adjust the number of chilies based on your preferred spice level; more chilies for extra heat, fewer for milder flavor.

Step 3: Marinate the Shrimp

Peel the shrimp, keeping the tails on for visual appeal and flavor. Rinse under cold water and pat dry with paper towels. Place the shrimp in a bowl and season with 1 teaspoon of salt and a pinch of freshly ground black pepper. Mix gently to coat evenly.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Marinating not only seasons the shrimp but also helps maintain their juiciness during stir-frying.

Step 4: Cook the Stir-Fry

In a large wok or deep skillet, heat 2-3 tablespoons of oil over medium-high heat. When hot, add the ground spice paste. Sauté, stirring continuously, for 2-3 minutes until fragrant. You’ll notice the aroma intensify, and the paste will slightly darken—indicative of proper frying and flavor development.

Next, add the marinated shrimp to the pan. Stir-fry until they turn pink and are cooked through, about 3-4 minutes. Be careful not to overcook, as shrimp can become rubbery when overdone. Add the diced tomato and cook for another 2 minutes, allowing the tomato to soften and release its juices, creating a flavorful sauce base.

Step 5: Combine with Tempeh and Season

Gently fold in the fried tempeh slices, ensuring they are coated with the aromatic sauce and spices. Be gentle to prevent breaking the tempeh slices. Allow everything to cook together for another 2-3 minutes, letting the flavors meld and the dish heat through.

Pour in sweet soy sauce to balance the heat and add a touch of sweetness. Adjust the amount according to your taste preference, typically 2-3 tablespoons. Season with additional salt or sugar if needed, balancing the flavors—savor the spicy, sweet, salty, and umami notes.

Once the stir-fry is thoroughly heated and flavors are balanced, remove from heat. Serve hot, accompanied by steamed white rice for a complete meal. Garnish with sliced fresh herbs or a squeeze of lime for added brightness, if desired.

Preparation Tips

• For extra flavor, toast the candlenut slightly before grinding to release more aroma.
• Use a high-quality sweet soy sauce for authentic flavor; brands like Kecap Manis provide the perfect balance of sweetness and thickness.
• If you prefer a less spicy version, reduce the number of red chilies or substitute with milder chili varieties.
• To ensure the tempeh stays crispy longer, serve immediately after frying or reheat in a hot oven rather than microwaving, which can make it soggy.
• Experiment with adding vegetables like bell peppers, snap peas, or bok choy for added nutrition and color.

Nutritional Information

Tips and Tricks

• Use freshly ground spices for the most intense flavor—prepare the spice paste just before cooking.
• Fry the tempeh in batches if your pan isn’t large enough to prevent overcrowding, ensuring crispiness.
• Adjust the heat level by increasing or decreasing the number of red chilies based on your spice tolerance.
• For a smokier flavor, consider adding a splash of Indonesian-style smoked soy sauce or adding a touch of smoked paprika during seasoning.
• To deepen the flavor, let the stir-fry sit for 10 minutes after cooking to allow the flavors to meld further before serving.

Add-ons

• Chopped fresh cilantro or Thai basil for garnish
• Sliced lime wedges for a burst of citrus
• Crushed roasted peanuts for added crunch
• Fried shallots or garlic chips for extra texture

Side Dishes

• Steamed jasmine or basmati rice
• Indonesian sambal for additional heat
• Pickled vegetables such as acar (Indonesian pickled vegetables)
• Simple cucumber salad with rice vinegar dressing

Improvements

• Incorporate other proteins such as firm tofu or chicken for variation
• Add a splash of coconut milk to create a richer, creamier sauce
• Introduce vegetables like sliced bell peppers, zucchini, or green beans for more nutrition and color
• Use different types of chilies to customize the heat level and flavor profile

Save and Store

If you have leftovers, store the stir-fry in an airtight container in the refrigerator for up to 2 days. To reheat, do so in a hot skillet or oven to preserve the crispiness of the tempeh. For best results, store the tempeh separately and reassemble when reheating to maintain texture.

FAQ

Can I make this dish vegetarian or vegan?

Yes. Simply omit the shrimp or replace it with firm tofu or additional tempeh. Use vegan-friendly soy sauce and ensure the sweet soy sauce is free from animal products.

Can I use fresh chili instead of dried or ground chilies?

Absolutely. Fresh red chilies can be chopped finely and added during sautéing. Adjust the quantity based on your spice preference.

How can I reduce the spiciness?

Reduce the number of red chilies or substitute with milder chili varieties. Removing the seeds from the chilies can also lessen heat.

What are good substitutions for candlenut?

Candlenuts can be replaced with macadamia nuts, cashews, or sunflower seeds. Toast them lightly before grinding for enhanced flavor.

Conclusion

Embark on a culinary journey with this vibrant and fiery stir-fry that beautifully captures the essence of Indonesian flavors. The combination of crispy tempeh and tender shrimp coated in a fragrant spice paste offers a delightful contrast of textures and tastes that will excite your palate. Perfectly paired with steaming white rice, this dish is both satisfying and nourishing. Whether you’re an adventurous home cook or a seasoned chef, mastering Udang Tempe Pedas will add a new dimension to your repertoire of Asian-inspired dishes. Remember, the magic lies in balancing heat, sweetness, and savory depth—so don’t hesitate to adjust ingredients to suit your taste buds. For more authentic recipes and culinary tips, stay tuned to Love With Recipes, your go-to platform for love-infused cooking!

References

• Indonesian Food & Cookery by Sri Owen
• The Food of Indonesia by Janet De Neefe