Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 2 eggs
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/2 cup cornstarch
- 1 cup coconut milk
- 2 tbsp oil
- 3 cloves garlic, minced
- 3 red chili peppers, sliced
- 2 green onions, sliced
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp palm sugar
- 1/4 cup fried shallots
Special equipment needed:
- Large wok or frying pan
Step-by-step instructions:
1. In a bowl, beat the eggs with salt, sugar, and white pepper. Add the prawns and toss to coat.
2. Dredge the prawns in cornstarch and shake off any excess.
3. Heat the oil in a wok or frying pan over medium-high heat. Fry the prawns until golden brown and crispy. Remove from the pan and set aside.
4. In the same pan, sauté garlic, chili peppers, and green onions until fragrant.
5. Add the coconut milk, fish sauce, lime juice, and palm sugar. Stir to combine and bring to a simmer.
6. Add the fried prawns to the pan and toss to coat in the sauce.
7. Serve the udang telur asin hot, garnished with fried shallots.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying the prawns
- Medium heat for sautéing the garlic, chili peppers, and green onions
- Simmering temperature for the coconut milk sauce
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 380
- Fat: 22g
- Carbohydrates: 23g
- Protein: 23g
Substitutions for ingredients:
- Shrimp can be substituted for prawns
- Cornstarch can be substituted for flour or rice flour
- Palm sugar can be substituted for brown sugar or honey
- Fried shallots can be substituted for sliced scallions or chopped cilantro
Variations:
- Add vegetables such as bell peppers or snow peas to the dish
- Use chicken or tofu instead of prawns
- Make the dish spicier by adding more chili peppers or chili flakes
Tips and tricks:
- Make sure the oil is hot enough before frying the prawns to ensure they become crispy
- Use fresh coconut milk for the best flavor
- Adjust the seasoning to taste
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the udang telur asin in a pan over medium heat until heated through
Presentation ideas:
- Serve the dish in a large bowl or on a platter with the fried shallots sprinkled on top
Garnishes:
- Fried shallots
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Indonesian-style fried rice
- Gado-gado salad
Troubleshooting advice:
- If the sauce is too thick, add a little water to thin it out
- If the prawns are not crispy enough, increase the heat when frying them
Food safety advice:
- Make sure the prawns are fully cooked before serving
Food history:
- Udang telur asin is a popular Indonesian dish that combines salty preserved eggs with sweet and spicy coconut milk sauce and crispy fried prawns.
Flavor profiles:
- Salty, sweet, spicy, and crispy
Serving suggestions:
- Serve the udang telur asin hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian