Spicy Sambal Udang Celup Tepung
70% asli · Malaysian Fusion
A flavorful twist on the classic, this version incorporates a spicy sambal paste into the batter for an extra kick. The prawns are coated in a seasoned batter infused with sambal, then deep-fried.
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
- Sambal oelek (or other chili paste)2 tbsp
- Turmeric powder1/2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Egg1 large
- Water1/2 cup (approx.)
- Vegetable oil (for deep frying)Enough for frying
- Fresh cilantro (for garnish)A few sprigs
Langkah
- 1
In a bowl, combine all-purpose flour, rice flour, turmeric powder, salt, and black pepper.
- 2
In a separate bowl, whisk the egg with the sambal oelek and about half of the water. Gradually add this mixture to the dry ingredients, whisking until a thick, smooth batter forms. Add more water if needed to reach a pancake-like consistency.
- 3
Pat the prawns dry.
- 4
Heat vegetable oil for deep frying in a wok or pot over medium-high heat.
- 5
Dip each prawn into the sambal-infused batter, ensuring full coverage.
- 6
Fry the battered prawns in batches until golden brown and crispy, approximately 4-5 minutes per batch.
- 7
Remove prawns with a slotted spoon and drain on paper towels.
- 8
Garnish with fresh cilantro and serve hot with extra sambal or your preferred dipping sauce.
