Crispy Prawn Fritter (Gimbal Udang)

Monday, April 28, 2008

Some people may say it is rempeyek udang, but I am used to the term gimbal udang since I was a little girl. Thus I prefer to use the name gimbal udang rather than rempeyek. It is very good to eat with Sayur Asem and steam rice.
To be honest with you, this one here is a recycling product of what I had left from making crispy flakes for fried chicken the other day which I kept in my fridge. Later on I will include the original recipe (not the recycled one), but first I would like to share the recycled recipe.

The recycled recipe
- 200ml of what I had left from crispy flakes mixture, see the recipe here
- 3 Tbsp of rice flour
- 1 Tbsp of tapioka flour
- 1 egg
- 12 good size of headless shrimp
- 75g dried small shrimp
- 3 lime leaves, chop thinly
- salt
- oil for frying

Let the mixture warm up to room temperature and then add egg and the rice and tapioka flour, mix it well. Add chopped lime leaves and mix it well. Add salt sparingly and put the shrimp and dried shrimp in. Mix it well again. Deep fry it with oil by pouring one laddle full at the side of the pan and spread it in hot oil, so it will form thin layer. Try to position the big shrimp in the middle. Fry until golden brown and flip over to the other side. Do it again and again until all is done.

The original recipe
- 80gr rice flour
- 50gr tapioka flour
- 12 good size of headless shrimp
- 1/2 can of coconut milk and add water with a ratio of 1:1
- 1 egg
- 4 cloves of garlic
- 4 candle nut
- 1tsp of ground coriander
- 1/2 tsp of ground turmeric
- 4 lime leaves, chop thinly
- 50g of dried small shrimp
- salt
- oil for frying

In a chopper, chop garlic and candle nut until smooth. Place it in a mixing bowl and then add egg and coconut milk+water. Add coriander, turmeric and lime leaves and mix it well. Add the flour little by little while mixing it. Add salt, small shrimp and shrimp and mix it well again. Add some more water as needed. And then deep fry it using the same method as mention above.


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