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Monday, March 10, 2014

Udang Goreng Crispy Dengan Saus Asam Manis (Crispy Fried Prawn with Sweet & Sour Sauce)


In Indonesian & English

Bahan

  • 500 gr Udang windu/besar tanpa kepala
  • 1 st Garam, 1 Bawang putih-haluskan
  • ½ Jeruk nipis-peras airnya, Minyak goreng
Bahan pelapis:

  • 50 gr Tepung panko, 1½ sm Tepung beras
  • 150-175 ml Air es, 1 st Baking powder
  • ½ st Ketumbar bubuk5 sm Terigu, ½ st Gula
  • ½ st Lada bubuk, 1 sm Minyak, 1 st Garam
Bahan saus asam manis:

  • 70 gr Bawang bombay-iris2, ½ st Kaldu bubuk
  • 70 gr Wortel-serut, 1 Sereh kecil-geprek
  • 70 gr Paprika-potong2, ¼ st Lada bubuk
  • 1 sm Kecap inggris, 4 st Gula, ¼ st Garam
  • 1 Bawang putih-haluskan, 2 sm Saus tomat
  • 1 st Cuka, 2 st Saus Tabasco/sambal
  • 75 ml Air, 2 sm Olive oil, 1 cm Jahe-parut
  • 1 st Angciu/dry sherry (opsional)

Cara membuat

  • Kupas kulit udang tapi biarkan ekornya. Kerat punggung udang & buang arteri hitam dipunggung. Campur air nipis, baw.pth & garam. Balur udang dng campuran tsb, diamkan 15-30 menit.
  • Saus asam manis: Tumis baw.pth, bombay & jahe dng olive oil. Masak hingga baw.bombay layu. Mskkan paprika & gula, aduk hingga baw.bombay mulai kecoklatan. Beri angciu, aduk 1 mnt, kmd tambahkan sereh, saus tabasco/sambal, saus tomat, kcp inggris, air, lada, kaldu & cuka. Masak hingga saus mulai mengental. Beri wortel & garam, aduk hingga wortel sedikit layu.
  • Pelapis: Campur semua bahan kecuali tepung panko hingga rata tak bergumpal. Adonan yg terbentuk hrs agak kental (jangan terlalu encer).
  • Celupkan udang ke adonan tepung kmd gulingkan di tepung panko hingga terlapis rata.
  • Panaskan minyak yg banyak di pan, goreng udang hingga kecoklatan. Angkat & tiriskan.
  • Sajian selagi hangat dengan saus asam manisnya.

Ingredients
  • 500 gr Tiger prawns without the head
  • 1 tsp Salt, 1 clove Garlic-grind, Frying oil
  • ½ Lime-squeeze & get all the juice out
Coating ingredients:
  • 5 tbsp Flour, 1½ tbsp Rice flour, 1 tbsp Oil
  • 1 tsp Baking powder, ½ tsp Sugar, 1 tsp Salt
  • 50 gr Panko breadcrumbs½ tsp ground Pepper
  • 150-175 ml Ice water½ tsp ground Coriander
Sweet & sour sauce ingredients:

  • 1 clove Garlic-grind, 2 tbsp Tomato ketchup
  • 70 gr Carrot-shredded, 1 cm Ginger-grated
  • 70 gr Paprika-cut, 1 st Vinegar, 75 ml Water
  • 4 tsp Sugar, ¼ tsp Salt, 70 gr Onion-sliced
  • ½ tsp Broth powder, 1 small Lemongrass-bruised
  • 2 tsp Tabasco/chili sauce, ¼ tsp Pepper
  • 2 tbsp Olive oil, 1 tbsp Worcestershire sauce
  • 1 tsp Chinese rice wine/dry sherry (optional)

Directions

  • Peel off the shells from prawns but leave the tails intact. Make a slit lengthwise all the way down the back of each prawn & remove the black thread. Combine the lime juice, garlic & salt. Rub the prawns with the mixture & let it stand for 15-30 minutes.
  • Sweet & sour sauce: Saut√© the garlic, onion & ginger with olive oil until the onion wilted. Put in paprika & sugar, cook until the onion becomes a bit brown. Stir in rice wine/dry sherry for 1 min. Add in lemongrass, tabasco/chili sauce, tomato ketchup, Worcestershire sauce, vinegar, pepper, broth powder & water. Cook until the sauce thickened. Stir in the carrot & salt until the carrot wilted.
  • Coating: Combine all coating ingredients (except the panko); mix it until smooth. The batter should be a bit thick/condensed (not watery).
  • Dip the prawns into the flour mixture; then roll them into the panko to cover all.
  • Heat a lot of oil in a pan; deep fry the prawns until golden brown. Remove from the heat & drain.
  • Serve while the prawns still warm with the sweet & sour sauce.

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