Udang Tahu Cabe Garam Recipe
Indulge in the vibrant flavors of Udang Tahu Cabe Garam, a delightful dish that perfectly marries the succulent taste of shrimp with the creamy texture of tofu, all enveloped in a spicy and savory seasoning. This recipe is sure to impress!
Ingredients
| Ingredient | Quantity |
|---|---|
| Large shrimp (cleaned) | 15 pieces |
| Firm tofu (cut into cubes) | 1 block |
| All-purpose flour | 1 packet |
| Tamarind (to taste) | As needed |
| Salt | 1 teaspoon |
| Black pepper | Β½ teaspoon |
| Red shallots (roughly chopped) | 5 cloves |
| Garlic (roughly chopped) | 6 cloves |
| Large red chilies (sliced diagonally) | 2 pieces |
| Bird’s eye chilies (sliced diagonally) | 15 pieces |
| Lemongrass (smashed) | 1 stalk |
| Ginger (smashed) | 2 cm |
| Spring onion | 1 stalk |
| Sugar (to taste) | As needed |
| Cooking oil | For frying |
Instructions
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Preparation: Begin by peeling the shrimp and cutting the tofu into cubes. After rinsing both thoroughly, marinate the shrimp in a mixture of tamarind, salt, and pepper for about 15 minutes to infuse the flavors.
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Frying: In a frying pan, heat oil over medium heat. Coat the marinated shrimp and tofu with all-purpose flour, ensuring an even layer. Fry the shrimp and tofu until golden brown and crispy. Once done, remove and set aside.
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SautΓ©ing Aromatics: In the same pan, add a bit more oil if needed, and sautΓ© the chopped shallots and garlic until fragrant and golden. Add the sliced red and bird’s eye chilies, along with the lemongrass and ginger. Stir-fry until the mixture becomes aromatic and slightly dry.
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Combining: Once the aromatics are ready, add the fried shrimp and tofu back into the pan. Toss everything together, ensuring that the shrimp and tofu are well-coated with the spicy seasoning. Adjust the taste with sugar, salt, and pepper as desired.
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Serving: Remove from heat and transfer to a serving dish. This dish pairs wonderfully with warm steamed rice.
Enjoy your flavorful Udang Tahu Cabe Garam! Happy cooking!
