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 | ½ 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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Sautéing Aromatics: In the same pan, add a bit more oil if needed, and sauté 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!