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Udang Goreng Tepung

Crispy Indonesian style battered shrimp fried until golden. Serve hot with chili sauce as a dish or snack.

25 minMediumServes 4380 cal/serving

IndonesianDinnerStovetopPescatarianHalal-friendlyDairy-FreeNut-FreePork-FreeAlcohol-Free

Ingredients

  • 1 lb large shrimp, peeled
  • 1 tsp garlic powder
  • 1/2 tsp ground white pepper
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 1/4 cup tapioca starch
  • 1/2 tsp baking powder
  • 1 large egg, beaten
  • 1/2 cup ice water
  • 3 cups vegetable oil

Instructions

  1. 1

    Season 1 lb peeled large shrimp with 1 tsp salt, 1/2 tsp ground white pepper, and 1 tsp garlic powder in a bowl.

  2. 2

    In a shallow dish, combine 1 cup all-purpose flour, 1/4 cup tapioca starch, and 1/2 tsp baking powder.

  3. 3

    In another bowl, whisk 1 beaten large egg with 1/2 cup ice water.

  4. 4

    Heat 3 cups vegetable oil in a heavy pot over medium heat to 350°F (175°C).

  5. 5

    Dip large shrimp into egg mix, dredge in flour mix, and fry for 3 minutes until internal temperature reaches 145°F (63°C).

  6. 6

    Drain fried large shrimp on paper towels before serving.

Questions

Can I make Udang Goreng Tepung gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Udang Goreng Tepung keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Udang Goreng Tepung?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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