Ingredients

  • Serves 2-4 people
  • Shrimp dreadlocks:

    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

  • Peanut sauce:

    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

  • Complementary:

    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

Tahu Gimbal Saus Kacang
Recipe Courtesy of
Darmawan

Tahu Gimbal Saus Kacang

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Tahu Gimbal Saus Kacang is a dish that can be commonly found in Semarang, Indonesia. It consists of fried tofu, tempeh and shrimp, paired with an assortment of crunchy vegetables. Served with a savory peanut sauce, this tasty meal is perfect for a light midweek lunch.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 3 steps
  • 26 Ingredients
  • Easy
  • 3 steps
  • 26 Ingredients
  • 60 min
  • 30 min
  • 15 min

Directions

  1. Prepare the shrimp

    • 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.

    Prepare the shrimp


  2. Fry the prawns, tofu and tempe

    • 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.

    Fry the prawns, tofu and tempe


  3. Make Peanut Sauce

    • 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.

    Make Peanut Sauce


Plate and Serve!

  • 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.

  • Serve.

When eating tofu gimbal, you should stir it first so that the spices are evenly mixed.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • Shrimp dreadlocks:

      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

    • Peanut sauce:

      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

    • Complementary:

      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

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