Indonesian Shrimp and Tempeh Stir-Fry Recipe

Introduction

Embark on a culinary journey through Indonesia with this exquisite dish that combines the succulent flavors of shrimp (udang), the hearty texture of tempeh, and the unmistakable umami of ikan dencis (dried fish), all brought together with the fiery kick of sambal balado. This dish is a celebration of Indonesian spices, textures, and vibrant colors, making it not only a feast for the palate but also a visual delight. Perfect for sharing with family and friends, this recipe embodies the warmth and richness of Indonesian home cooking, offering a harmonious balance of spice, saltiness, and subtle sweetness. As featured on Love With Recipes, this dish invites you to explore the depth of flavors that make Indonesian cuisine so cherished worldwide.

Time

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes

Needed Equipment

• Frying pan or wok
• Blender or mortar and pestle
• Small saucepan
• Slotted spoon
• Measuring spoons and cups
• Cutting board
• Chef’s knife
• Paper towels
• Serving platter or bowl
• Stirring spoon or spatula

Tags

• Indonesian cuisine
• Spicy
• Seafood
• Vegetarian option (without ikan dencis)
• High protein
• Comfort food

Serving Size

This recipe serves approximately 4 portions, making it ideal for family dinners or small gatherings. Each serving combines a balanced portion of shrimp, tempeh, and ikan dencis, complemented by the vibrant sambal balado.

Difficulty Level

Moderate. This dish requires some familiarity with frying, blending, and sautéing, but is accessible to home cooks with basic culinary skills. Precision in timing and seasoning will ensure a flavorful outcome.

Allergen Information

Dietary Preference

Gluten-free and suitable for pescatarian diets (excluding the tempeh if vegan). For vegetarian or vegan adaptations, omit shrimp and ikan dencis, and add plant-based protein sources such as tofu.

Course

Main dish, served as part of a traditional Indonesian meal.

Cuisine

Indonesian

Ingredients

Instructions

1. Preparing the Fried Fish (Ikan Dencis)

Begin by preparing the ikan dencis, which serves as a crispy, flavorful component of the dish. Carefully select dried fish that is suitable for frying; typically, ikan dencis is a small, salted dried fish, known for its intense umami flavor. Rinse the dried fish gently under cold water to remove excess salt and any surface debris. Pat dry thoroughly with paper towels to ensure they fry evenly and crispy.

Heat a generous amount of oil in a frying pan or wok over medium heat. Once the oil reaches approximately 180°C (356°F), carefully add the dried fish. Fry in batches if necessary to prevent overcrowding, which can lower the oil temperature and result in soggy fish. Fry until golden brown and crispy, approximately 3-5 minutes, flipping occasionally to ensure even cooking.

Remove the fried ikan dencis with a slotted spoon, draining excess oil on paper towels. Set aside and allow to cool slightly before breaking into smaller pieces or leaving whole, depending on your presentation preference.

2. Preparing the Spice Paste

While the fish is frying, prepare the sambal paste that forms the aromatic backbone of this dish. Use fresh red shallots for sweetness and depth, garlic for pungency, red chilies for heat, and ripe tomato for tang and richness. Peel the shallots and garlic, and roughly chop the tomato.

Place all the prepared ingredients into a blender or mortar and pestle. If using a blender, pulse until a smooth, homogeneous paste forms. For a more rustic texture, pulse less or grind with a mortar and pestle for a chunkier consistency. The goal is to create a vibrant, fragrant spice mixture that will be sautéed later to develop its full flavor.

3. Sautéing the Spice Paste

In a clean wok or frying pan, heat approximately 1-2 tablespoons of vegetable oil over medium heat. When the oil is hot but not smoking, add the blended spice paste. Stir continuously to prevent sticking and burning, cooking for about 2-3 minutes until the paste releases a fragrant aroma and turns slightly darker in color. This step is critical as it unlocks the complex flavor profile of the sambal balado, transforming raw ingredients into a rich, spicy base.

4. Incorporating Shrimp and Tempeh

Once the spice paste is fragrant, add the shrimp to the pan. Stir well to coat each piece thoroughly with the aromatic mixture. Cook for about 2-3 minutes until the shrimp turn pink and are just cooked through. Shrimp cook quickly, so avoid overcooking to maintain their tender texture.

Next, add the sliced or cubed tempeh to the pan. Gently stir to combine, allowing the tempeh to absorb the flavors of the sambal. Cook for an additional 3-4 minutes, ensuring the tempeh is heated through and has soaked up the spice essence. The combination of shrimp and tempeh creates a delightful contrast of textures—succulent seafood and firm, nutty tempeh.

5. Adding the Fried Fish and Final Seasoning

Carefully fold in the fried ikan dencis, distributing it evenly among the other ingredients. Be gentle to prevent breaking the crispy fish apart excessively. The ikan dencis adds a depth of umami and a crunchy texture that elevates the dish.

Season with salt and sugar according to your taste preferences. Typically, a pinch of salt and a teaspoon of sugar suffice to balance the flavors. Pour in enough water to reach your desired consistency—some prefer a thicker, more paste-like sambal, while others enjoy a slightly saucier version. Stir well to incorporate all flavors.

6. Simmering and Developing Flavors

Reduce the heat to low and let the mixture simmer gently for about 5-7 minutes. This allows all the ingredients to meld together, and the flavors to develop fully. The shrimp will turn a vibrant pink, and the tempeh will soak up the spicy, savory sauce. Keep stirring occasionally to prevent sticking and ensure even heating.

7. Serving

Transfer the finished sambal balado to a serving platter or bowl. Serve hot, accompanied by steamed jasmine rice or Indonesian-style rice cooked with coconut milk for added richness. Garnish with fresh herbs like Indonesian basil or lime wedges if desired. This dish pairs beautifully with simple side dishes such as sautéed vegetables or crunchy emping crackers.

Preparation Tips

• Choosing the right ikan dencis: Select dried fish that isn’t overly salty and has a firm texture. Rinse and dry thoroughly before frying.
• Adjusting spice levels: Modify the number of red chilies based on your heat preference. For milder versions, deseed the chilies or use milder peppers.
• Balancing flavors: Taste and adjust salt and sugar towards the end of cooking to achieve a harmonious flavor profile.
• Cooking shrimp: Do not overcook to keep shrimp tender and juicy. Remove from heat as soon as they turn pink.
• Tempeh preparation: You can fry or steam the tempeh before adding it to the sambal for different textures.

Nutritional Information

Tips and Tricks

• Use fresh ingredients: Fresh shallots, garlic, and chilies will give the best flavor. If unavailable, quality dried or frozen ingredients can be substituted.
• Adjust spice intensity: For a milder dish, reduce the number of red chilies or deseed them. For extra heat, add more or use hotter varieties.
• Enhance umami: A splash of fish sauce or soy sauce can deepen the flavor, but adjust salt accordingly.
• Make ahead: The sambal can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days, allowing flavors to deepen.
• Textural contrast: For added crunch, sprinkle fried shallots or crispy fried garlic on top before serving.

Add-ons

• Fresh lime wedges for tangy brightness
• Chopped fresh herbs such as Indonesian basil or cilantro
• Fried shallots or crispy garlic for garnish
• Additional chili slices for extra heat
• Boiled eggs for extra protein

Side Dishes

• Steamed jasmine rice or coconut rice
• Indonesian vegetable stir-fry (sayur lodeh)
• Fried plantains or pisang goreng
• Kerupuk (Indonesian crackers)
• Pickled vegetables (acar)

Improvements

• For a richer flavor, add a teaspoon of shrimp paste (terasi) during the blending process.
• Incorporate chopped lemongrass or kaffir lime leaves while sautéing the spice paste for enhanced aromatic complexity.
• Use fresh or frozen seafood instead of dried fish for a different texture and flavor profile.
• Experiment with different chili varieties, such as bird’s eye chilies, for varying heat levels.

Save and Store

Leftover sambal balado can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portioned containers for up to 1 month. Reheat gently in a pan, adding a splash of water if necessary to restore the desired consistency.

FAQ

Can I make this dish vegetarian?

Yes, simply omit the ikan dencis and shrimp. You can substitute with firm tofu or additional tempeh for protein. Adjust seasoning to taste, and consider adding a splash of soy sauce for umami.

Can I adjust the spice level?

Absolutely. Reduce or omit the red chilies for milder versions. For more heat, add extra chilies or use a hotter chili variety.

Is this dish gluten-free?

By default, yes. However, if you add soy sauce or other condiments containing gluten, it may no longer be gluten-free. Use gluten-free soy sauce or omit it for a fully gluten-free version.

What can I serve this with?

This dish pairs beautifully with steamed rice, Indonesian fried rice, or even as a flavorful topping for noodles. Complement with side dishes like sautéed vegetables, sambal goreng, or crispy crackers.

Conclusion

This Udang, Tempe, and Ikan Dencis Sambal Balado exemplifies the vibrant, spicy, and savory essence of Indonesian cuisine. By combining fresh ingredients, strategic frying, and careful seasoning, you create a dish that is both comforting and exciting to the palate. Perfect for weeknights or special gatherings, this dish can be customized to suit various dietary needs and spice preferences. The bold flavors and contrasting textures make it a memorable addition to any meal repertoire. Remember, mastering this dish not only brings you closer to Indonesian culinary traditions but also enriches your cooking skills with techniques like frying, blending, and simmering. Happy cooking and enjoy the full spectrum of flavors with Love With Recipes!