Spicy Indonesian Seblak
Seblak is a spicy, savory Indonesian dish from West Java, especially associated with Sundanese cuisine and Bandung.Its signature ingredient is kerupuk (tapioca crackers) that are soaked or boiled until soft and chewy, then cooked with a fragrant spice paste—typically garlic, chili, and kencur (aromatic ginger). Common additions include eggs, noodles, vegetables, meatballs, sausages, chicken feet, or seafood.Seblak can be served soupy or relatively dry, and its heat level is often customizable. Its flavor is spicy, salty, aromatic, and slightly earthy from the kencur.
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Ingredients
Spice paste
- 5 small shallots peeled and roughly chopped
- 4 garlic cloves
- 2 red Fresno chiles seeded for less heat if desired
- 4-8 red Thai bird’s-eye chiles to taste
- 1- inch fresh kencur peeled and chopped or 1 teaspoon ground kencur/sand ginger
- 2 tablespoons water as needed for blending
Seblak
- 6 ounces uncooked Indonesian tapioca crackers about 3 cups. Use raw kerupuk aci, not pre-puffed snack crackers
- 1 tablespoon neutral cooking oil
- 12 ounces medium shrimp peeled and deveined
- 2 large eggs lightly beaten
- 4 cups low-sodium chicken broth or seafood broth
- 1 tablespoon kecap manis or sweet soy sauce
- 1 teaspoon chicken bouillon powder optional
- ½ teaspoon sugar
- ½ teaspoon salt plus more to taste
- 2 cups bok choy chopped, or napa cabbage, green cabbage
- 2 scallions thinly sliced
- 1 tablespoon lime juice
- Fried shallots for serving, optional
- Lime wedges for serving
Instructions
Soften the crackers:
- Place the uncooked tapioca crackers in a large bowl and cover with very hot water. Soak for 15–20 minutes, until pliable but still slightly chewy. Drain. If the crackers remain hard, simmer them in boiling water for 3–5 minutes, then drain.
Make the spice paste:
- Blend or grind the shallots, garlic, Fresno chiles, bird’s-eye chiles, kencur, and water into a coarse paste.
Cook the shrimp:
- Heat the oil in a large pot or deep skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, just until they begin turning pink. Transfer to a plate; they will finish cooking later.
Fry the spice paste:
- Add the spice paste to the same pot. Cook over medium heat for 4–5 minutes, stirring frequently, until fragrant and slightly darkened.
Add the eggs:
- Push the paste to one side. Pour the beaten eggs into the open area and scramble until softly set, then stir them into the spice paste.
Make the broth:
- Add the broth, kecap manis, bouillon powder, sugar, and salt. Bring to a gentle boil.
Finish the seblak:
- Stir in the softened crackers and cabbage. Simmer for 4–6 minutes, stirring occasionally, until the crackers are chewy and the broth has thickened slightly. Add the shrimp and cook for another 1–2 minutes, until opaque and cooked through.
Serve:
- Stir in the scallions and lime juice. Taste and adjust the salt or heat. Ladle into bowls and top with fried shallots. Serve immediately with lime wedges.
Seblak thickens quickly as it sits. Add an extra splash of broth or water if you prefer a soupier consistency.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 376kcal (19%)Carbohydrates: 53g (18%)Protein: 26g (52%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 219mg (73%)Sodium: 724mg (31%)Potassium: 675mg (19%)Fiber: 2g (8%)Sugar: 8g (9%)Vitamin A: 1856IU (37%)Vitamin C: 37mg (45%)Calcium: 143mg (14%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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