Tahu pong semarang - tofu puff and shrimp fritter with hot sweet and sour sauce

Ingredients

• 1 package of tofu puff
• vegetable oil
• Gimbal Udang - Shrimp Fritters
• 200 g medium size shrimps, peeled and deveined
• 150 g bean sprouts
• 3 cloves garlic, grated
• 1 tsp ground white peppercorn
• 2 tsp Chinese celery, chopped
• 150 g unbleached all purpose flour
• a dash of baking soda
• 2 eggs
• 125 ml cold water
• Acar Lobak - Lo bok pickle
• 300 g lo bok/Chinese radish/daikon, juilenned
• 1 tsp seasalt
• 2 tbsp sugar
• 1 tbsp nipa vinegar
• 1-2 tsp sugar
• 1 tbsp nipa vinegar
• 3-4 tbps Indonesian sweet soy sauce
• 125 ml water
• 5 bird eyes chilies
• 4 cloves garlic, fried
• bean sprouts
• fried shallots
• 1 tbsp Chinese celery, chopped

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Preparation

• Mix garlic, white peppercorn, celery, flour, egg and water; stir evenly. Add bean sprouts.
• Prepare a flat pan and skillet to fry the gimbal. In a flat pan, pour a small a amount of oil. Use low heat at first. Pour batter about 8 cm diameter on a pan, place 4 shrimps on batter. Cook until half done. Remove from pan. At medium-high heat, fill the skillet with oil, re-fry the gimbal until golden brown.
• Sprinkle salt over the lo bok. Do soft-squash until lo boks are wilted. Rinse lo bok under running water and drain. Add other ingredients and keep in the fridge until time to serve.
• Plate a bed of bean sprouts. Place tahu pong and gimbal udang on top of bean sprouts. Pour the sauce over and sprinkle with chopped Chinese celery and fried shallots. Ready to serve and eat with acar lobak.