Entree: Indonesia – Central Java – Tahu Gimbal (Central Javanese fried tofu and shrimp fritters served with peanut sauce and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 block firm tofu, cut into 8 rectangles, approx. 1 lb (450 g)
- 8 oz (225 g) raw shrimp, peeled, deveined and coarsely chopped
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (35 g) rice flour
- 1 large egg, lightly beaten (approx. 50 g)
- 2 scallions, thinly sliced, approx. 1 oz (30 g)
- 1/2 tsp (3 g) salt for batter
- 1/4 tsp (1 g) ground white or black pepper for batter
- 2 cups (480 ml) neutral oil for frying (adjust as needed)
- 2 cups (180 g) fresh bean sprouts, trimmed
- 2 cups (140 g) shredded cabbage or lettuce
- 1 medium cucumber, thinly sliced, approx. 6 oz (170 g)
- 2 hard‑boiled eggs, halved, approx. 100 g
- 2 cups (360 g) cooked rice or sliced lontong (rice cake)
Peanut sauce
- 3/4 cup (110 g) roasted peanuts
- 2 cloves garlic
- 1–2 red chilies (adjust to taste), seeded if desired
- 1 tsp (5 g) toasted shrimp paste (terasi), optional but traditional
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) tamarind water or 1 tsp tamarind paste dissolved in 1 tbsp (15 ml) water
- 1–2 tbsp (20–30 g) palm sugar or brown sugar, to taste
- 1/2 tsp (3 g) salt
- 1/2–3/4 cup (120–180 ml) warm water to thin
- 2 tbsp (30 ml) lime juice or kaffir lime juice

Instructions

1. Make the gimbal batter: in a bowl combine chopped shrimp, all-purpose flour, rice flour, beaten egg, sliced scallions, salt, and pepper; mix to a sticky batter. Heat oil in a deep skillet or wok to 350°F (175°C).
2. Fry the shrimp fritters: drop spoonfuls of the batter into hot oil, flattening slightly, and fry in batches until golden and crisp, about 2–3 minutes per side. Drain on paper towels and keep warm.
3. Fry the tofu: pat tofu pieces dry and fry in hot oil until golden and puffed, about 3–4 minutes per side. Drain on paper towels.
4. Blanch the bean sprouts for 30 seconds in boiling water, then shock in cold water to keep crunchy; drain well.
5. Make the peanut sauce: in a mortar and pestle or food processor, grind roasted peanuts with garlic, chilies, and toasted shrimp paste until coarsely smooth. Stir in kecap manis, tamarind, palm sugar, salt, and warm water until you reach a thick but pourable consistency. Finish with lime juice and adjust sweet, salty, and sour to taste.
6. Assemble: arrange rice or sliced lontong on a platter or individual plates with fried tofu, shrimp fritters, blanched bean sprouts, shredded cabbage, cucumber slices, and halved hard-boiled eggs.
7. Serve: pour or spoon generous amounts of peanut sauce over the components, or serve the sauce on the side. Mix together at the table so the sauce coats the tofu, gimbal, and vegetables. Enjoy immediately while fritters are crisp.