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

In Indonesian & English (the English version is below the recipe written in Indonesian)

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 bubuk, 5 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 di punggung. Campur air nipis, bawang putih & garam. Balur udang dng campuran tersabu, diamkan 15-30 menit.
• Saus asam manis: Tumis bawang putih, bombay & jahe dengan olive oil. Masak hingga bawang bombay layu. Masukkan paprika & gula, aduk hingga bawang bombay mulai kecokelatan. Beri angciu, aduk 1 menit, lalu tambahkan sereh, saus tabasco/sambal, saus tomat, kecap 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 yang terbentuk harus agak kental (jangan terlalu encer).
• Celupkan udang ke adonan tepung lalu gulingkan di tepung panko hingga terlapis rata.
• Panaskan minyak yang banyak di pan, goreng udang hingga kuning kecokelatan. Angkat & tiriskan.
• Sajian selagi hangat dengan saus asam manisnya.

Ingredients

• 500 gr Tiger prawns without the head
• 1 tsp Salt, 1 Garlic clove-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 breadcrumbs, ½ tsp ground Pepper
• 150-175 ml Ice water, ½ tsp ground Coriander

Sweet & sour sauce ingredients:

• 1 Garlic clove-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 the prawns shell off but leave the tails intact. Make a slit lengthwise all the way down the back of each prawn & remove the black thread. Combine lime juice, garlic & salt. Rub prawns with the mixture & let it stand for 15-30 minutes.
• Sweet & sour sauce: Sauté the garlic, onion & ginger with olive oil until the onion wilted. Put in paprika & sugar & cook until the onion a bit brown. Add in rice wine/dry sherry; stir for 1 minutes. Put in lemongrass, tabasco/chili sauce, tomato ketchup, Worcestershire sauce, vinegar, pepper, broth powder & water. Cook until the sauce thickens. Stir in carrot & salt; cook until the carrot soften.
• Coating: Combine all coating ingredients (except of the panko); mix it until smooth. The batter should be a bit thick (not watery).
• Dip 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.