Prepare the spice paste: Blend together the red bird’s eye chilies, red curly chili (or large red chili), coriander seeds, shallots, garlic, palm sugar, salt, and black pepper until smooth. Set aside.
2
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the spice paste, along with the kaffir lime leaves, bay leaves, and crushed galangal. Sauté until the mixture releases a fragrant aroma.
3
Add the long beans to the pan and stir-fry for a couple of minutes.
4
Next, add the fried tempeh strips and continue stirring for another minute.
5
Add the shrimp and stir-fry until the shrimp turns pink and opaque.
6
Pour in enough water to lightly cover the ingredients in the pan. Stir gently.
7
Add the thinly sliced tomato and cook for 2-3 minutes until the tomatoes soften and begin to wilt.
8
Let the mixture cook until the water has reduced and the flavors have infused into the shrimp, tempeh, and long beans. Stir occasionally to prevent burning.
9
Once the sauce has thickened and the dish is dry, remove from heat. Serve hot with steamed white rice.
This Tumis Udang Tempe Kacang Panjang Rasa Pedas Manis (Stir-fried Shrimp, Tempe, and Long Beans in Sweet and Spicy Sauce) is a perfect balance of savory, sweet, and spicy flavors. The combination of succulent shrimp, crispy fried tempe, and fresh long beans with a fragrant spice paste makes this dish a favorite for any occasion. Pair it with warm rice to create a complete and satisfying meal.
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