My Udang Goreng Tepung but not so. I wonder why my Udang Goreng Tepung is not the same as the one I ate at the Malay restaurant. Can never get the puffy and fluffy batter. Sigh… also I always think it is kind of waste if I buy big prawns back from the market and ended up I need to fried it. This is because the 3 fellas at home never like to eat prawns except I deep fried it with coated batter. Wasted right?
20 – 30 pcs medium sized prawns, cleaned & and keep the tail intact
80 gm flour
100 ml water
1 tsp baking powder
Some salt & pepper to taste
1. In a bowl, mix the flour, salt, pepper and baking powder.
2. Add in water and stir into a smooth batter. Let it stand in fridge for 20 minutes.
3. Heat oil in wok.
4. Dip the prawns in the batter and deep fried till golden brown.
5. Serve hot with chili and tomato sauce.