Crispy Gorengan Sultan Platter
Dim Sim LimCrispy Gorengan Sultan Platter
Ingredients
For the Crispy Fritters (Gorengan)
- 1 1/2 cups all-purpose flour
- 1/2 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 teaspoon chicken powder, Chef's Choice brand, for that extra yum yum!
- 1/2 teaspoon MSG, optional, but highly recommended for the Sultan's touch!
- 1 1/2 cups cold water, approximately
- 1 cup cabbage, shredded
- 1/2 cup carrots, julienned
- 1/4 cup green onions, thinly sliced
- 8 ounces shrimp, peeled, deveined, and roughly chopped
- 8 ounces firm tofu, pressed and cut into 1-inch cubes
- 4 cups vegetable oil, for deep frying
For the Sultan's Spicy Peanut Dipping Sauce
- 1/2 cup roasted peanuts, unsalted
- 2 red chilies, bird's eye, or to taste
- 2 garlic cloves
- 1 tablespoon palm sugar, grated
- 1 teaspoon tamarind paste, mixed with 2 tablespoons hot water
- 1 tablespoon Chin-Su fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup water, or more, to adjust consistency
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons crispy chili oil, for drizzling
- 2 lime wedges
Instructions
- 1
First, let's get that Sultan's Spicy Peanut Dipping Sauce going! In a NutriBullet or small blender, combine the roasted peanuts, red chilies, garlic cloves, grated palm sugar, tamarind paste mixture, Chin-Su fish sauce, and lime juice. Add 1/4 cup of water. Blend until smooth, adding more water a tablespoon at a time if needed to reach a thick, pourable consistency. Taste and adjust seasoning – more chili for heat, more sugar for sweetness, more fish sauce for umami. Set aside. Boom! Sauce done, just like that!
⏱️ 5 min
- 2
Now, for the Gorengan batter! In a large mixing bowl, whisk together the all-purpose flour, rice flour, cornstarch, baking powder, garlic powder, white pepper, Chef's Choice chicken powder, and the optional (but highly recommended!) MSG. Gradually add the cold water, whisking continuously until you have a smooth, thick batter. It should be like a luxurious, flowing river, not a thick mud pit. Let this batter rest for 15 minutes. This is crucial for that ultimate crispiness, my friends!
⏱️ 5 min
- 3
While the batter rests, prepare your Gorengan fillings. In a separate bowl, combine the shredded cabbage, julienned carrots, and sliced green onions. In another bowl, have your chopped shrimp ready. And your pressed, cubed tofu. We're building a flavor empire here!
⏱️ 10 min
- 4
Time to get the wok fired up! Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). You want that oil shimmering, ready to transform these ingredients into golden perfection. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
⏱️ 5 min•🌡️ 350
- 5
Now, the fun part! We're going to fry these bad boys in batches. For the vegetable fritters: take a spoonful of the batter, add a handful of the mixed vegetables, and gently drop it into the hot oil. For the shrimp fritters: dip a few pieces of chopped shrimp into the batter, ensuring they're well coated, and carefully lower them into the oil. For the tofu: dip each tofu cube into the batter, making sure it's fully covered, and fry them up. Don't overcrowd the wok – give them space to breathe and get crispy!
⏱️ 10 min•🌡️ 350
- 6
Fry each batch for 3-5 minutes, flipping occasionally, until they are gloriously golden brown and incredibly crispy. Use a metal spider or slotted spoon to remove the Gorengan from the oil and place them on a wire rack set over paper towels to drain any excess oil. Keep them warm in a low oven while you fry the remaining batches. This is how you achieve that Sultan-level crunch!
⏱️ 10 min•🌡️ 350
- 7
Time to plate this masterpiece! Arrange the hot, crispy Gorengan on a large serving platter. Drizzle generously with the Sultan's Spicy Peanut Dipping Sauce. Garnish with fresh chopped cilantro and a final flourish of crispy chili oil. Serve with lime wedges on the side for that extra zing. Woo! This isn't just Gorengan, this is Gorengan Sultan! All fire!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Gorengan Sultan Platter
For the Crispy Fritters (Gorengan)
- 1 1/2 cups all-purpose flour
- 1/2 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 teaspoon chicken powder, Chef's Choice brand, for that extra yum yum!
- 1/2 teaspoon MSG, optional, but highly recommended for the Sultan's touch!
- 1 1/2 cups cold water, approximately
- 1 cup cabbage, shredded
- 1/2 cup carrots, julienned
- 1/4 cup green onions, thinly sliced
- 8 ounces shrimp, peeled, deveined, and roughly chopped
- 8 ounces firm tofu, pressed and cut into 1-inch cubes
- 4 cups vegetable oil, for deep frying
For the Sultan's Spicy Peanut Dipping Sauce
- 1/2 cup roasted peanuts, unsalted
- 2 red chilies, bird's eye, or to taste
- 2 garlic cloves
- 1 tablespoon palm sugar, grated
- 1 teaspoon tamarind paste, mixed with 2 tablespoons hot water
- 1 tablespoon Chin-Su fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup water, or more, to adjust consistency
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons crispy chili oil, for drizzling
- 2 lime wedges
Instructions
- 1
First, let's get that Sultan's Spicy Peanut Dipping Sauce going! In a NutriBullet or small blender, combine the roasted peanuts, red chilies, garlic cloves, grated palm sugar, tamarind paste mixture, Chin-Su fish sauce, and lime juice. Add 1/4 cup of water. Blend until smooth, adding more water a tablespoon at a time if needed to reach a thick, pourable consistency. Taste and adjust seasoning – more chili for heat, more sugar for sweetness, more fish sauce for umami. Set aside. Boom! Sauce done, just like that!
⏱️ 5 min - 2
Now, for the Gorengan batter! In a large mixing bowl, whisk together the all-purpose flour, rice flour, cornstarch, baking powder, garlic powder, white pepper, Chef's Choice chicken powder, and the optional (but highly recommended!) MSG. Gradually add the cold water, whisking continuously until you have a smooth, thick batter. It should be like a luxurious, flowing river, not a thick mud pit. Let this batter rest for 15 minutes. This is crucial for that ultimate crispiness, my friends!
⏱️ 5 min - 3
While the batter rests, prepare your Gorengan fillings. In a separate bowl, combine the shredded cabbage, julienned carrots, and sliced green onions. In another bowl, have your chopped shrimp ready. And your pressed, cubed tofu. We're building a flavor empire here!
⏱️ 10 min - 4
Time to get the wok fired up! Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). You want that oil shimmering, ready to transform these ingredients into golden perfection. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
⏱️ 5 min•🌡️ 350 - 5
Now, the fun part! We're going to fry these bad boys in batches. For the vegetable fritters: take a spoonful of the batter, add a handful of the mixed vegetables, and gently drop it into the hot oil. For the shrimp fritters: dip a few pieces of chopped shrimp into the batter, ensuring they're well coated, and carefully lower them into the oil. For the tofu: dip each tofu cube into the batter, making sure it's fully covered, and fry them up. Don't overcrowd the wok – give them space to breathe and get crispy!
⏱️ 10 min•🌡️ 350 - 6
Fry each batch for 3-5 minutes, flipping occasionally, until they are gloriously golden brown and incredibly crispy. Use a metal spider or slotted spoon to remove the Gorengan from the oil and place them on a wire rack set over paper towels to drain any excess oil. Keep them warm in a low oven while you fry the remaining batches. This is how you achieve that Sultan-level crunch!
⏱️ 10 min•🌡️ 350 - 7
Time to plate this masterpiece! Arrange the hot, crispy Gorengan on a large serving platter. Drizzle generously with the Sultan's Spicy Peanut Dipping Sauce. Garnish with fresh chopped cilantro and a final flourish of crispy chili oil. Serve with lime wedges on the side for that extra zing. Woo! This isn't just Gorengan, this is Gorengan Sultan! All fire!
⏱️ 5 min