Seafood
Udang Goreng Tepung Krispi (Crispy Fried Shrimp)
Prep
25 min
Cook
15 min
Servings
4
Level
Easy
This Udang Goreng Tepung Krispi (crispy fried shrimp) has a crunchy, crackly outer coating that's still light, wrapping around juicy shrimp with a naturally sweet flavor inside. It's perfect as an afternoon snack, a side dish with warm rice, or an appetizer for family gatherings. This recipe uses a simple double-coating technique that keeps the fried coating crispy for longer, even after it cools down.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams Large shrimp, peeled with tails left on
- 1 tbsp Lime juice
- 1 tsp Salt
- 3 cloves Garlic, grated
- 1/2 tsp Ground white pepper
- 1/2 tsp Chicken bouillon powder
- 150 grams Medium-protein all-purpose flour
- 50 grams Cornstarch
- 1/2 tsp Baking powder
- 150 ml Ice water
- 150 grams Coarse breadcrumbs (panko-style)
- 500 ml Cooking oil for deep frying
- to taste Chili sauce or mayonnaise, for serving
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👩🍳 Instructions
- 1 Wash the shrimp thoroughly and peel off the shells, but leave the tails on so they look nice. Make a shallow slit along the back and remove the vein — this also keeps the shrimp from curling up while frying.
- 2 Rub the shrimp with lime juice and salt, let sit for 10 minutes, then rinse and drain. This helps remove any fishy smell.
- 3 Marinate the shrimp with the grated garlic, ground white pepper, and bouillon powder. Mix well and let it sit in the fridge for at least 15 minutes so the flavors soak in.
- 4 Prepare the wet batter: combine the flour, cornstarch, and baking powder in a bowl, then pour in the ice water little by little while stirring until the batter has a somewhat thick texture, similar to crepe batter.
- 5 Place the coarse breadcrumbs in a separate dish for the outer coating.
- 6 Heat a generous amount of oil in a pan over medium heat, making sure the oil is truly hot before frying so the coating doesn't soak up too much oil.
- 7 Dip the shrimp one by one into the wet batter until evenly coated, then roll them in the breadcrumbs, pressing gently so the crumbs stick well.
- 8 Fry the shrimp in the hot oil over medium heat for 3-4 minutes, or until golden brown and floating. Don't add too many shrimp at once so the oil temperature stays stable.
- 9 Remove the shrimp and drain on a wire rack or paper towels so excess oil drips off and the shrimp stay crispy.
- 10 Serve the crispy fried shrimp warm with chili sauce or mayonnaise on the side.
💡 Tips
• Use ice water for the wet batter, since the cold temperature makes the coating crispier when fried and less likely to turn soggy.
• Make sure the oil is truly hot (around 170-180°C/340-355°F) before adding the shrimp so the coating sets immediately and doesn't absorb too much oil.
• Don't fry too many shrimp at once in one pan, as this can drastically lower the oil temperature and make the coating soggy.
• For extra crispy, longer-lasting results, use a double coating: dip in the wet batter, then breadcrumbs, and repeat once more before frying.
📊 Nutrition Facts / serving
310 kkal
Calories (kcal)
22 gramg
Protein
16 gramg
Fat
22 gramg
Carbs
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