Udang Goreng Tepung
Ingredients A
150gm prawns, cleaned and keep the tails intact
30gm cornstarch
7g baking powder
1/4 tsp white pepper powder
3 nips garlic (pounded into a paste)
2 slices of ginger (pounded into a paste)
Ingredients B
2 tbsp rice flour
1 tbsp plain flour
a few dashes of black pepper powder
Wipe dry the cleaned prawns and marinate with Ingredients A for 20mins.
Mix Ingredients B. Take 1 tbsp of the flour mixture and place in a bowl. Add about 1 to 2 tbsp water to make a paste. Leave the rest of the flour in a flat plate.
Heat about 1 1/2 cups of oil. Take a prawn and dip into the paste first before coating with the dried flour mixture. Then deep fry in hot oil. Do the same method with all the prawns. Fry until golden brown. Do not overcrowd the prawns in the wok. Fry in two batches. Serve with a chilli dipping sauce of your choice. I usually serve with Lingam chilli sauce and serve with white rice.
Ingredients A
150gm prawns, cleaned and keep the tails intact
30gm cornstarch
7g baking powder
1/4 tsp white pepper powder
3 nips garlic (pounded into a paste)
2 slices of ginger (pounded into a paste)
Ingredients B
2 tbsp rice flour
1 tbsp plain flour
a few dashes of black pepper powder
Wipe dry the cleaned prawns and marinate with Ingredients A for 20mins.
Mix Ingredients B. Take 1 tbsp of the flour mixture and place in a bowl. Add about 1 to 2 tbsp water to make a paste. Leave the rest of the flour in a flat plate.
Heat about 1 1/2 cups of oil. Take a prawn and dip into the paste first before coating with the dried flour mixture. Then deep fry in hot oil. Do the same method with all the prawns. Fry until golden brown. Do not overcrowd the prawns in the wok. Fry in two batches. Serve with a chilli dipping sauce of your choice. I usually serve with Lingam chilli sauce and serve with white rice.
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