Ingredients with Measurements:
- 500g large prawns, peeled and deveined
- 2 eggs, beaten
- 2 tbsp cornstarch
- 1 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tbsp vegetable oil
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves, torn
- 3 cloves garlic, minced
- 2 red chili peppers, sliced
- 2 tbsp unsalted butter
- 1 tbsp sweet soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 cup water
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. In a bowl, combine the beaten eggs, cornstarch, all-purpose flour, salt, and white pepper. Mix well.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
3. Dip each prawn in the egg mixture and coat well.
4. Fry the prawns in the wok until golden brown, about 2-3 minutes on each side. Remove from the wok and set aside.
5. In the same wok, add the lemongrass, kaffir lime leaves, garlic, and chili peppers. Stir-fry for 1-2 minutes until fragrant.
6. Add the unsalted butter, sweet soy sauce, oyster sauce, sugar, and water. Stir well until the butter is melted and the sauce is combined.
7. Add the fried prawns to the wok and toss well with the sauce.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 289
Fat: 14g
Saturated Fat: 6g
Cholesterol: 333mg
Sodium: 1329mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 4g
Protein: 27g
Substitutions for ingredients:
- Prawns can be substituted with shrimp or other seafood.
- Cornstarch can be substituted with potato starch or tapioca starch.
- All-purpose flour can be substituted with rice flour or cornmeal.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add chopped scallions for extra flavor and color.
- Use different types of chili peppers for varying levels of spiciness.
- Add chopped tomatoes for a tangy twist.
Tips and tricks:
- Make sure the oil is hot enough before frying the prawns to ensure a crispy texture.
- Bruise the lemongrass before adding it to the wok to release its flavor.
- Adjust the amount of sugar and soy sauce to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the Udang Telur Asin with Lemongrass and Kaffir Lime Leaves on a large platter with steamed rice and garnish with sliced chili peppers and chopped cilantro.
Garnishes:
Sliced chili peppers and chopped cilantro.
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or cucumber salad.
Troubleshooting advice:
- If the prawns are not crispy enough, increase the heat and fry for a few more minutes.
- If the sauce is too thick, add more water to thin it out.
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 egg yolks with seafood.
Flavor profiles:
Salty, savory, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and a side dish of stir-fried vegetables.
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Region: Thai