This refreshing and savory dish features golden-fried tofu cubes served over a crisp bed of blanched bean sprouts and shredded cucumber. The star of the meal is the bold, complex dressing made from fried shallots, garlic, chilies, and fermented shrimp paste (belachan), blended with sweet black sauce and tangy tamarind juice. Finished with crunchy roasted peanuts, this recipe delivers a perfect balance of sweet, sour, salty, and spicy flavors. It is an excellent choice for a light yet satisfying lunch or a vibrant side dish for weeknight dinners. The textures contrast beautifully between the crispy tofu and the fresh, crunchy vegetables, making every bite interesting and flavorful.
Fried Shrimp Sauce
Description
This refreshing and savory dish features golden-fried tofu cubes served over a crisp bed of blanched bean sprouts and shredded cucumber. The star of the meal is the bold, complex dressing made from fried shallots, garlic, chilies, and fermented shrimp paste (belachan), blended with sweet black sauce and tangy tamarind juice. Finished with crunchy roasted peanuts, this recipe delivers a perfect balance of sweet, sour, salty, and spicy flavors. It is an excellent choice for a light yet satisfying lunch or a vibrant side dish for weeknight dinners. The textures contrast beautifully between the crispy tofu and the fresh, crunchy vegetables, making every bite interesting and flavorful.Ingredients
Directions
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Heat 3 tablespoons of oil in a skillet over medium heat.
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Shallow-fry the tofu until light golden brown on each side, about 3 minutes per side.
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Remove tofu from the oil and set aside to drain and cool.
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When cool enough to handle, cut the tofu into bite-sized pieces.
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In the same skillet or a saucepan, heat 2 tablespoons of oil over medium heat.
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Add shallots, garlic, chilies, and belachan (shrimp paste).
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Fry the mixture for 5 minutes until fragrant and softened.
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Stir in the sweet black sauce and tamarind juice.
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Cook for another minute, then remove from heat and allow to cool.
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Once cooled, grind the mixture into a paste using a mortar and pestle or blender.
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Fold the crushed peanuts into the dressing and mix well.
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Arrange the blanched bean sprouts, shredded cucumber, and spring onions on a serving plate.
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Top the vegetables with the fried tofu pieces.
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Pour the spicy peanut dressing over the tofu and vegetables.
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Garnish with coriander leaves and serve immediately.
Nutrition Facts
- Amount Per Serving
- Calories 711.6kcal
- % Daily Value *
- Total Fat 49.7g77%
- Saturated Fat 7.3g37%
- Cholesterol 0.0mg0%
- Sodium 132.2mg6%
- Total Carbohydrate 53.1g18%
- Dietary Fiber 10.3g42%
- Sugars 34.2g
- Protein 24.8g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To save time, you can prepare the Spicy Peanut Dressing in advance and store it in the refrigerator.
If sweet black sauce is not available, substitute it with black soy sauce sweetened with a little sugar to taste.
For a vegan version, ensure the belachan is omitted or substituted with a vegan fish sauce alternative, and use peanut butter instead of peanuts if desired.
Serve the dressing in a small bowl on the side with additional freshly sliced spring onions if you prefer a lighter coating on the salad.
