150 g shrimp, about 60 - 70 pieces/kg in size
17 g tapioca flour
51 g rice flour
51 g wheat flour
250 ml water
25 g garlic
5 g coriander
6 g candlenut
7 g salt
150 g fried peanuts
4 pcs red cayenne pepper
7 g salt
50 g brown sugar
15 g garlic
30 g tamarind, dissolved in 50 ml of water
20 g shrimp paste
38 g sweet soy sauce
8 g sugar
200 ml warm water
100 g tofu, 3 cm cubes
100 g tempe, 3 cm cubes
100 g white cabbage, 1 cm length
100 g brean sprouts
2 egg, omelette
In a blender, add garlic, coriander, candlenut and salt. Blend well.
Clean and devein the shrimp.
Add the shrimp, cornstarch, tapioca flour and flour into the blended spice. Combine well.
Add the water in and stir well.
In some hot oil, take about 60g of shrimp batter and fry it until it’s cooked or golden brown.
Remove and set aside to strain excess oil.
Repeat for all.
Fry the tofu and tempeh until golden brown.
In the blender, add fried peanuts, red cayenne pepper, salt, brown sugar, garlic, tamarind water, shrimp paste, sweet soy sauce and sugar. Blend well.
Add warm water and mix well. Set aside.
In a serving plate, transfer the fried shrimp balls, fried tofu and tempeh.
Top it up with an omelette.
Parboil cabbage and bean sprouts until wilted. Strain well and add to the serving plate.
Pour the peanut sauce over and garnish with fried shallots and celery.
When eating tofu gimbal, you should stir it first so that the spices are evenly mixed.