If you’ve ever tasted Indonesian cuisine, you know it’s a flavor explosion that sticks with you. One dish that perfectly captures this boldness is seblak seafood—a spicy, savory bowl of goodness that combines fresh seafood with crunchy crackers in a rich, tangy broth. I first fell in love with it during a trip to Bandung, where street vendors served it piping hot, with just the right amount of kick. Now, it’s my go-to comfort dish at home, especially when I’m craving something quick, hearty, and packed with flavor. Trust me, once you try it, you’ll be hooked!
Why You’ll Love This Seblak Seafood
This dish is a total game-changer for seafood lovers, and here’s why:
- Bold flavors – That perfect balance of spicy, savory, and tangy will wake up your taste buds
- Quick & easy – Ready in just 30 minutes from start to finish
- Authentic taste – Brings the vibrant flavors of Indonesian street food right to your kitchen
- Customizable heat – Adjust the chili to match your perfect spice level
- Texture heaven – Tender seafood meets crispy crackers in every satisfying bite
I make this at least twice a month – it’s that good!
Seblak Seafood Ingredients
Gathering the right ingredients is the first step to an amazing seblak seafood! Here’s what you’ll need:
- 200g shrimp – peeled, deveined (leave tails on for extra flavor if you like)
- 200g squid – cleaned and sliced into rings about ½ cm thick
- 100g white fish fillet – cut into 2cm cubes (I use snapper or tilapia)
- 100g crab sticks – torn into bite-sized pieces
- 50g krupuk – Indonesian crackers, soaked in water for 2 minutes to soften
- 3 cloves garlic – finely minced (about 1 tbsp)
- 2 shallots – thinly sliced
- 2 red chilies – chopped (remove seeds if you prefer less heat)
- 1 tbsp tamarind paste – gives that signature tang
- 1 tsp shrimp paste – the umami bomb!
- 500ml water – for the broth
- 2 tbsp vegetable oil – for sautéing
- Salt – to taste
Ingredient Notes & Substitutions
Can’t find something? No worries! For krupuk, any plain Indonesian crackers work, or use prawn crackers in a pinch. No shrimp paste? Try ½ tsp fish sauce instead. If tamarind paste isn’t available, mix 1 tsp lime juice with ½ tsp brown sugar. Frozen seafood works too – just thaw completely first. Want more veg? Toss in some chopped cabbage or bean sprouts at the end!
How to Make Seblak Seafood
Ready to dive into cooking? Here’s my foolproof method for making restaurant-quality seblak seafood at home:
- Sizzle those aromatics! Heat oil in your pan over medium heat. Add garlic, shallots, and chilies – sauté until golden and fragrant (about 2 minutes). This is where all the flavor starts, so don’t rush it!
- Wake up the shrimp paste. Stir in that pungent shrimp paste and let it cook for 1 minute. It’ll smell intense at first, but trust me—it mellows into something magical.
- Build your broth. Pour in water and bring to a lively boil. Add tamarind paste and stir until fully dissolved (about 30 seconds). Taste it now—you should get that perfect sweet-sour balance.
- Seafood party time! Add shrimp, squid, fish cubes, and crab sticks all at once. Cook for exactly 5 minutes—any longer and your squid will turn rubbery. The shrimp should curl into cute little “C” shapes when done.
- Cracker crunch incoming. Drain your pre-soaked krupuk and gently fold them in. Simmer for just 2 minutes—you want them softened but still with some bite.
- Season to perfection. Add salt gradually, tasting as you go. The broth should be boldly flavored since the crackers absorb some saltiness.
That’s it! Ladle your seblak seafood into bowls while it’s piping hot. The crackers continue absorbing broth, so serve immediately for the best texture.
Tips for Perfect Seblak Seafood
- Spice control: Start with less chili—you can always add more at the end!
- Seafood timing: Cook shrimp and squid just until opaque—overcooking ruins the texture.
- Cracker trick: If your krupuk gets too soft, add some extra crunchy ones as garnish.
- Broth boost: For richer flavor, substitute half the water with seafood stock.
Serving Suggestions for Seblak Seafood
This fiery bowl shines brightest when served piping hot with simple sides. I always pair mine with steamed jasmine rice to balance the heat—the fluffy grains soak up that glorious broth perfectly. For crunch, add a quick cucumber salad or blanched bean sprouts. Don’t forget the lime wedges! A squeeze of citrus right before eating brightens all those rich flavors. Some friends love extra heat, so I put out Sambal or sliced bird’s eye chilies for daring taste buds. Trust me, it’s a meal that’ll have everyone coming back for seconds!
Storing and Reheating Seblak Seafood
Got leftovers? Lucky you! Store your seblak seafood in an airtight container in the fridge for up to 2 days—just know the crackers will keep softening. To reheat, gently warm it on the stove over low heat, adding a splash of water if needed. Big tip: Stop as soon as it’s hot—overheating turns seafood rubbery. Freezing isn’t ideal since the crackers turn mushy, but if you must, freeze just the broth and seafood (no crackers), then add fresh krupuk when reheating. Simple as that!
Seblak Seafood Nutrition
Here’s the nutritional breakdown per serving (about 1 bowl) – remember these are estimates since ingredient sizes vary:
- Calories: 320
- Protein: 28g (great for muscle repair!)
- Carbs: 25g (mostly from the crackers)
- Fat: 12g (mostly healthy unsaturated fats)
- Fiber: 2g
- Sodium: 800mg (reduce salt if watching intake)
It’s packed with protein from all that seafood, and the chilies give you a nice vitamin C boost too!
Seblak Seafood FAQs
Can I use frozen seafood?
Absolutely! Frozen shrimp, squid, and fish work fine—just thaw completely in the fridge first. Pat them dry so they don’t water down your broth. I actually keep a seafood mix in my freezer just for last-minute seblak cravings!
How can I make it less spicy?
Start with just ½ chili (or skip seeds), then add more later if needed. Stirring in a teaspoon of coconut milk or sugar at the end helps tame the heat too. My kids love it when I serve theirs with extra cucumber slices—they’re natural coolers!
What if I can’t find shrimp paste?
No sweat! A half teaspoon of fish sauce gives similar umami depth. Vegetarian? Try a dash of soy sauce plus ¼ tsp mushroom powder. It won’t be identical, but still delicious.
Why did my crackers get soggy?
They keep absorbing broth—it’s normal! For maximum crunch, add some extra crispy krupuk right before serving. Or eat it fast like we do—half the fun is watching them soften!
Can I add vegetables?
Definitely! Thinly sliced cabbage, bean sprouts, or bok choy are my go-tos. Add them with the seafood so they stay crisp-tender. Just avoid watery veggies like zucchini—they’ll dilute your flavorful broth.
Share Your Seblak Seafood Experience
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below with your spicy (or not-so-spicy) version, or share a photo of your seblak seafood masterpiece. Happy cooking!
Print
Irresistible 30-Minute Seblak Seafood Recipe That Will Hook You
A spicy Indonesian dish with a mix of seafood and crunchy crackers in a rich, savory broth.
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
- 200g shrimp, peeled and deveined
- 200g squid, cleaned and sliced
- 100g fish fillet, cubed
- 100g crab sticks
- 50g krupuk (Indonesian crackers)
- 3 cloves garlic, minced
- 2 shallots, sliced
- 2 red chilies, chopped
- 1 tbsp tamarind paste
- 1 tsp shrimp paste
- 500ml water
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Heat oil in a pan over medium heat.
- Sauté garlic, shallots, and chilies until fragrant.
- Add shrimp paste and stir for 1 minute.
- Pour in water and bring to a boil.
- Add tamarind paste and stir well.
- Add shrimp, squid, fish, and crab sticks. Cook for 5 minutes.
- Add krupuk and simmer for 2 minutes.
- Season with salt to taste.
- Serve hot.
Notes
- Adjust chili amount for preferred spice level.
- Soak krupuk briefly in water before adding to soften.
- Use fresh seafood for best flavor.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir-frying, Simmering
- Cuisine: Indonesian
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
Keywords: seblak seafood, spicy Indonesian dish, seafood recipe