Super Crispy Salt & Pepper Prawns (Udang Cabe Garam)
Indonesian Style Super Crispy and Super Crunchy Prawns with Salt & Pepper Seasoning
Servings: 4 people
Calories: 160kcal
Cost: 8
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!