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

Main Dish
4 servings
25 min
20 min
Very Easy


Number of serving: 4
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

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


  • 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.


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