Side Pannel
Nasi Udang
Ingredients List
- 500 grams small size of shrimps with skins and tails intact
- --------------------------------------
- For Seasoning:
- 1 teaspoon salt
- ½ teaspoon baking powder
- --------------------------------------
- For Coating:
- 250 grams unbleach all purpose flour
- 50 grams rice flour
- ½ teaspoon salt
- 1 tablespoon garlic powder
- 1/2 teaspoon toasted coriander powder
- Oil for deep frying
- --------------------------------------
- Complements:
- steamed rice
- shallot and garlic sambal (sambal bawang)*
- slices of cucumber
- lemon basil (daun kemangi)**
Directions
1. In a bowl, combine small shrimps with seasoning ingredients. Mix well. Cover the bowl with a plastic wrap and let it sit in the refrigerator for 30 minutes or so.
2. In another bowl, mix ingredients for coating. After 30 minutes or so, pour a dusting mixture into a shrimp mixture. Coat the shrimp well with dusting mixture
3. Heat oil at medium in a deep pot/skillet/deep fryer, fry the shrimp and the remaining of coating mixture. Stir once a while until the shrimp crispy. Remove from the oil and drain.
4. Serve crispy shrimps with rice, sambal bawang, slices of cucumber and lemon basil.
2. In another bowl, mix ingredients for coating. After 30 minutes or so, pour a dusting mixture into a shrimp mixture. Coat the shrimp well with dusting mixture
3. Heat oil at medium in a deep pot/skillet/deep fryer, fry the shrimp and the remaining of coating mixture. Stir once a while until the shrimp crispy. Remove from the oil and drain.
4. Serve crispy shrimps with rice, sambal bawang, slices of cucumber and lemon basil.
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