How to Prepare Speedy Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI)

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, salad with peanut and dried shrimp (salada siram kacang ebi). It is one of my favorites. For mine, I will make it a bit unique. 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’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI) is something which I’ve loved my whole life.

To begin with this particular 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 that.

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

Steps 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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