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Golden Crispy Shrimp Stuffed Tofu (Tahu Kipas): Fried to Perfection with Nabati Cemerlang
Recipes

Golden Crispy Shrimp Stuffed Tofu (Tahu Kipas): Fried to Perfection with Nabati Cemerlang

Tahu Kipas (Fan Tofu), often referred to as Premium Stuffed Tofu, distinguishes itself from regular street-food fried tofu by its generous size and rich filling, which typically includes shrimp or minced meat

Published Desember 2, 2025

Quick 20 Minutes
Serves 2 Servings
Difficulty Medium

Scroll for full method, ingredients, and chef’s notes.

Ingredients

What you need

Gather everything first for a smoother cooking flow.

  • 10 pcs Fried Tofu Puffs (large size, hollowed out)
  • Nabati Cemerlang Vegetable Oil (sufficient amount for deep frying)
  • 150g Peeled shrimp (coarsely chopped)
  • 1 Carrot (julienned/cut into thin matchsticks)
  • 50g Bean sprouts
  • 2 Scallions/Green onions (finely sliced)
  • 3 Cloves garlic (minced)
  • 1 tbsp Oyster sauce
  • ½ tsp Salt
  • ½ tsp White pepper powder
  • 1 tsp Sugar

Method

Step-by-step

  1. 1

    Prepare the Filling: Heat 2 tablespoons of Nabati Cemerlang Vegetable Oil in a pan. Sauté the garlic until fragrant. Add the chopped shrimp and cook until it changes color. Add the carrots, bean sprouts, and scallions. Season with oyster sauce, salt, pepper, and sugar. Stir-fry quickly until the vegetables slightly wilt (do not overcook). Remove from heat and set aside.

  2. 2

    Stuff the Tofu: Slit one side of the tofu puff (do not cut all the way through). If the tofu is too dense, scoop out a little of the white inside. Stuff the shrimp and vegetable mixture into the tofu until it is full and dense. Repeat for all pieces.

  3. 3

    Make the Batter: In a bowl, mix the all-purpose flour, rice flour, cornstarch, coriander powder, turmeric powder, salt, and stock powder. Slowly pour in the ice water while whisking until the batter is smooth and free of lumps (the consistency should be thick enough to coat the spoon).

  4. 4

    Heating the Oil: Heat a generous amount of Nabati Cemerlang Vegetable Oil in a wok or deep fryer. Ensure the oil is hot enough so the tofu doesn't absorb excess grease.

  5. 5

    Frying: Dip the stuffed tofu into the batter, ensuring it is evenly coated. Gently slide it into the hot oil. Fry over medium heat. Flip occasionally until the tofu turns a beautiful golden brown and the texture is crispy.

  6. 6

    Serving: Remove the tofu and drain excess oil. Serve warm with green bird's eye chilies or chili sauce.

Chef’s Notes

Tips & extra guidance

Tahu Kipas (Fan Tofu), often referred to as Premium Stuffed Tofu, distinguishes itself from regular street-food fried tofu by its generous size and rich filling, which typically includes shrimp or minced meat. The name "Kipas" (Fan) traditionally comes from the presentation where a whole shrimp tail is left sticking out of the tofu, resembling a fan, though modern variations often mince the shrimp for a more even flavor distribution.
The secret to this recipe's success lies in the frying technique and the quality of the oil. Using Nabati Cemerlang Vegetable Oil is crucial because its high heat stability ensures the fritters cook evenly without burning quickly. Furthermore, the clear, high-quality oil helps produce a batter skin that is bright (not dull) and maintains a crispy crunch for longer, without leaving an oily aftertaste in the throat. The combination of ice water in the batter and high-quality hot oil is the ultimate secret to achieving that perfect crunch.