Simple Way to Make Super Quick Homemade Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI)

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, salad with peanut and dried shrimp (salada siram kacang ebi). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI) is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI) is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have salad with peanut and dried shrimp (salada siram kacang ebi) using 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI):

1. Prepare 100 gr sweet potato greens, use leaves and boil
2. Take 100 gr kale, separate leaves from ribs then boiled
3. Make ready 150 gr cucumber, halved and thinly sliced in rounds
4. Make ready 100 gr cabbage, finely sliced
5. Prepare 200 gr potatoes, peeled and cut into chunks and fried
6. Take 100 gr cassava crackers
7. Make ready 2 round eggplants, cut into pieces
8. Make ready 1 block fried tofu, cut into cubes
9. Make ready 2 piece fried tempeh, cut into cubs
10. Make ready 4 eggs, boiled
11. Take SAUCE
12. Prepare 200 gr peanuts, fried/roasted
13. Prepare 1 tsp salt
14. Make ready 4 tsp fine sugar
15. Take 3 pcs curly red chili
16. Make ready 2 pcs red chili (bird's eye)
17. Get 2 Tbsp toasted ebi (small shrimp)
18. Make ready 450 ml hot water
19. Prepare 1 tbsp vinegar

Instructions to make Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI):

1. SAUCE : Mix peanuts, salt, sugar, and chilis. Blend until smooth, add the dried shrimp.
2. Pour hot water and stir well. Add vinegar and stir.
3. Place the sweet potato leaves, kale, cucumber, cabbage, potatoes, eggplant, on the base plate.
4. Add the tofu, tempeh and eggs.
5. Sprinkle seasoning and sprinkle on top cassava crackers and serve.

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