Indonesian Recipes (Bali, Java) - Vegetable Balls (Gimbal Mawut) Recipe

Ingredients

• 150 gl5 oz small shrimps, shelled

• 1 red chilies

• 100 g/3 1/2 oz tofu (bean curd)

• 2-3 cloves garlic

• 2 carrots

• 1 bunch wild garlic

• 1 bunch lemon basil (or lemon balm and basil)

• 2 bunches spring onions (scallions)

• 500 g/18 oz soy bean sprouts

• 1 handful celery leaves

• 200g/7 oz (scant 2 cups) rice flour

• 200g/7 oz (scant 2 cups) wheat flour

• 2 eggs

• 150 ml/5fl oz (3/8 cup) coconut milk water

• 1 teaspoon coriander

• pinch of cumin

• pinch of kencur

• salt, pepper

• up to 1/4 teaspoon turmeric

• oil for frying

For the sauce:

• 5 cloves garlic

• 250 ml/8 fl oz (1 cup) kecap manis (sweet soy sauce)

• juice of 1 lemon

• 1 tablespoon Sambal ulek (refer recipe)

• 1 teaspoon trasi (shrimp paste)

• 1 tablespoon chopped unsalted peanuts

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Method:

1. Clean the shrimps, cut the chilies into thin slices, dice the tofu, peel and chop the garlic.

2. Peel the carrots and grate coarsely. Cut the wild garlic and spring onions into thin rings and chop the lemon basil.

3. Mix the rice and wheat flour with the eggs, coconut milk and if necessary water to make a batter. Season with coriander, cumin, kencur, salt and pepper.

4. Stir in a little turmeric (only for the color). Add the shrimps and vegetable and mix thoroughly. Fry like pancakes in plenty of oil.

5. Meanwhile prepare the sauce (it may also be prepared in advance). Peel the garlic, chop and mix with the other ingredients.

Note: People who prefer their food less spicy should use a smaller quantity of Sambal ulek, perhaps only a teaspoon.