56. Udang Goreng Tepung, Awet Crispy no MSG 
56. Crispy Fried Shrimp, Long-Lasting Crunch without MSG
Monday, 03/12/18
Wanted to make a crispy dish. I had some shrimp, so I decided to coat them in flour. This recipe keeps them crispy for a long time. It's adapted from a crispy mushroom recipe. The crunch is not tough and lasts long.
56. Crispy Fried Shrimp, Long-Lasting Crunch without MSG
Monday, 03/12/18
Wanted to make a crispy dish. I had some shrimp, so I decided to coat them in flour. This recipe keeps them crispy for a long time. It's adapted from a crispy mushroom recipe. The crunch is not tough and lasts long.
Cooking Instructions
- 1
Clean the shrimp thoroughly and set aside.
- 2
Mix the all-purpose flour and cornstarch. Take 2 tablespoons for the wet batter. Meanwhile, crush the garlic and salt. Mix with 2 tablespoons of the flour mixture. Add a little water, so it's not too thick or too thin. Coat the shrimp in the wet batter.
- 3
Roll in the dry batter. Tip: Place the dry batter in a jar or other closed container. The shrimp coated in wet batter will be coated with flour by shaking in the closed container.
- 4
Before frying in hot oil, shake off excess flour from the shrimp to prevent loose flour from frying. This keeps the frying oil clean without flour sediment. Tip: Place the batter in a strainer and shake. The excess flour will fall off on its own.
- 5
Fry in hot oil until golden brown. The crispy fried shrimp is ready to serve. It can be served with sambal bajak or green chili sauce, both are delicious. Hohoho
- 6
Shrimp that are not eaten immediately can be stored in a closed container.
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