Classic Udang Celup Tepung (Fried Prawns with Flour Batter)
Hidangan tradisional · Malaysian
A beloved Malaysian snack, these crispy fried prawns are coated in a seasoned flour batter and deep-fried to golden perfection. They are typically served with a spicy chili sauce or mayonnaise.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns (medium-sized, peeled and deveined)500g
- All-purpose flour1 cup
- Rice flour1/4 cup
- Cornstarch2 tbsp
- Turmeric powder1 tsp
- Chili powder1/2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Egg1 large
- Water1/2 cup (approx.)
- Vegetable oil (for deep frying)Enough for frying
Langkah
- 1
In a bowl, whisk together all-purpose flour, rice flour, cornstarch, turmeric powder, chili powder, salt, and black pepper.
- 2
In a separate bowl, lightly beat the egg. Add the beaten egg and about half of the water to the dry ingredients. Whisk until a thick batter forms, adding more water gradually until it reaches a pancake-like consistency. Ensure there are no lumps.
- 3
Pat the peeled and deveined prawns dry with paper towels.
- 4
Heat a generous amount of vegetable oil in a wok or deep pot over medium-high heat until it reaches about 170-180°C (340-350°F).
- 5
Dip each prawn into the batter, ensuring it's fully coated. Let any excess batter drip off.
- 6
Carefully place the battered prawns into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-5 minutes, or until golden brown and crispy.
- 7
Remove the fried prawns with a slotted spoon and drain them on a wire rack or paper towels.
- 8
Serve immediately with your favorite dipping sauce, such as chili sauce or mayonnaise.
