Ingredients with Measurements:
- 500g shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 egg, beaten
- 1/2 cup water
- Oil for frying
- 1/2 cup petis udang (shrimp paste)
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and paprika.
2. In another mixing bowl, whisk together the egg and water.
3. Dip each shrimp in the egg mixture, then coat in the flour mixture.
4. Heat the oil in a deep fryer or large pot to 350°F.
5. Fry the shrimp in batches for 2-3 minutes or until golden brown and crispy.
6. Drain the fried shrimp on a paper towel-lined plate.
7. In a small saucepan, heat the petis udang over low heat until warmed through.
8. Serve the fried shrimp with the petis udang on the side for dipping.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 28g
- Protein: 24g
Substitutions for ingredients:
- Shrimp can be substituted with other seafood such as squid or fish.
- All-purpose flour can be substituted with rice flour for a gluten-free option.
- Petis udang can be substituted with other dipping sauces such as sweet chili sauce or soy sauce.
Variations:
- Add chopped herbs such as cilantro or parsley to the flour mixture for added flavor.
- Mix in grated Parmesan cheese to the flour mixture for a cheesy twist.
- Add a pinch of cayenne pepper to the flour mixture for a spicy kick.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy shrimp.
- Do not overcrowd the fryer or pot to prevent the shrimp from sticking together.
- Serve the petis udang on the side to prevent the shrimp from getting soggy.
Storage instructions:
- Store leftover fried shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried shrimp in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the fried shrimp on a platter with a bowl of petis udang in the center for dipping.
- Garnish with chopped herbs or sliced green onions for added color.
Garnishes:
- Chopped herbs such as cilantro or parsley
- Sliced green onions
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
Troubleshooting advice:
- If the shrimp is not crispy, increase the oil temperature or fry for a longer time.
- If the shrimp is sticking together, fry in smaller batches.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Use caution when handling hot oil.
Food history:
- Petis udang is a traditional Indonesian dipping sauce made from fermented shrimp paste.
Flavor profiles:
- Salty and savory from the petis udang
- Spicy and slightly sweet from the fried shrimp coating
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Indonesian