Soy-Free Seblak
Discover the vibrant flavors of Soy-Free Seblak, a delightful variation of the traditional Indonesian street food that's perfect for those avoiding soy-based products. This recipe stars soft and chewy prawn crackers simmered to perfection, then stir-fried with an aromatic blend of garlic, shallots, chili peppers, and galangal for an irresistibly spicy kick. Infused with turmeric and kaffir lime leaves, the dish bursts with warm, zesty notes and is further enriched with scrambled eggs for a hearty finish. Quick to prepare in just 45 minutes, this soy-free comfort food is ideal for a bold and satisfying weeknight meal, offering an authentic taste of Indonesia without compromising dietary preferences. Garnish with spring onions or celery for a refreshing crunch, and serve warm to savor every bite!
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Recipe Information
Ingredients
- 150 grams Raw prawn crackers
- 500 ml Water
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 3 medium Shallots, thinly sliced
- 3 pieces Red chili peppers, sliced
- 1 teaspoon Cayenne pepper
- 2 slices Galangal, sliced
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 pieces Kaffir lime leaves, julienned
- 2 stalks Celery stalks, chopped
- 2 stalks Spring onions, thinly sliced
- 2 large Eggs
Instructions
Begin by boiling the prawn crackers in 500 ml of water until they become soft and translucent. This should take about 5-7 minutes. Drain and set aside.
In a large pan, heat the vegetable oil over medium heat.
Add the minced garlic and shallots to the pan and sauté until the shallots become translucent.
Stir in the sliced red chili peppers, cayenne pepper, and galangal. Cook for another 2 minutes until fragrant.
Add the turmeric powder, salt, sugar, and kaffir lime leaves, mixing well to combine the flavors.
Introduce the drained boiled prawn crackers back into the pan, stirring to coat them with the spice mixture.
Add chopped celery and spring onions, cooking for another 2 minutes.
Lightly whisk the eggs in a small bowl and add them to the pan, stirring continuously to scramble and combine with the cracker mixture.
Cook for an additional 2-3 minutes until the eggs are fully cooked and integrated with the seblak mixture.
Serve hot, garnishing with additional spring onions or celery if desired.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4405 mg | 192% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 13.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1181 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
