Indonesian Style Super Crispy Prawns with Salt & Pepper seasoning also known as Udang Cabe Garam. Unlike the Chinese version, this is my own version with an Indonesian twist!
The Indonesian style is with bird’s eye chili and Sajiku coating mix. It was my first time using this brand and I had to season a bit more to make it yummy and more savoury. But, overall it’s a good brand to try!
Most Asian groceries in the Western country only have KOBE, this Sajiku could be the second-best I tried, even though it claimed to be number 1 in Indonesia.
The key to having super crispy prawns or any kind of deep fryer is not to overcrowd the pan or the deep fryer. Make sure to just fry it 5 pieces at one time. It will prevent the skin to turn soggy.
Another key is to have double coating, first coat is a thick liquid mix of flour, seasoning and water. Second coat is bread crumb! Super Crispy indeed!
Make sure to fry it just until browning or around 45 seconds on low heat. This will make the outside to be crispy and the inside still moist and juicy!
I haven’t checked the Chinese version but I think I could just wing it and make my own version from what I ate in the restaurant. So, here we go. Let’s cook Indonesian Style Super Crispy Prawns with Salt and Pepper seasoning!
Super Crispy Salt & Pepper Prawns (Udang Cabe Garam)
Equipment
- Deep Fryer
- Saucepan
Ingredients
- 300 gr Prawns any kind! I'm using Vaname prawns a.k.a Whiteleg Prawns
- 100 gr Coating Mix Brand: Sajiku
- 2 tsp Mushroom Stock
- 4 cloves Garlic chopped
- 4 pcs Red Chilli chopped
- 5 pcs Bird's Eye Chilli chopped
- 1 tsp Black Pepper
- 1 dash Paprika Powder
- 350 ml Cooking Oil
- 2 tsbp Olive Oil
- 200 ml Water lukewarm
- 1 cup Bread Crumb
- 2 tbsp Crispy Garlic
- 2 pinch Salt
Instructions
- Clean the prawns thoroughly, only leave the tail intact with the peeled body – set aside
- Mix 200 ml lukewarm water with Sajiku coating mix and add 2 tsp mushroom stock
- Marinate the cleaned and peeled prawns into the coating mix for about 30 minutes
- Heat the oil in the saucepan or deep fryer, using chopstick or tongs, lightly coat the coated prawns in the bowl of bread crumb and then put it in the deep fryer
- Do not overcrowd the pan, only fry 5 pcs each time to maintain crispiness
- Fry on low heat for up to 45 seconds or until browning – set aside
- Grab another saucepan or wok, pour olive oil, and stir fry chopped garlic, red chilli and bird's eye chilli
- Add 2 pinch salt and mix well, keep stirring until fragrant and it gets slightly dry
- Toss the prawns inside the saucepan or wok with low heat, add black pepper and paprika powder. Voila! Ready to serve!
Thank God that I was able to pull this off on one go! Got very good feedback from my family! This golden beauty Indonesian Style Super Crispy Prawns is suitable as a main course served with steamed rice. Or, it could be great as an appetizer and snacks!
Fun fact, I asked one street vendor here in Jakarta. What’s their secret to a super crispy deep fried food. They said they put a melted plastic bag inside the frying oil! The chemical of the plastic will help the deep fried food to stay crispy for more than 8 hours. Oh My God, I hope he was just joking!
For more easy and traditional Asian recipe, click here. Best of luck!
