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Ingredients
- Serves 2-4 people
300 g shrimp
1 lime, juiced
Ground spices :
20 g garlic
30 g shallots
4 g curry powder
4 g coriander powder
4 g turmeric powder
4 g rice vinegar
7 g salt
2 g white pepper powder
7 g chicken stock powder
10 g curry leaves
500 ml cooking oil
Udang Goreng Kari (Fried Curry Shrimp)
Udang Goreng Kari is prepared by frying the shrimp marinated in curry paste, and then re-cooking it with the addition of curry leaves. This curry cooked with rice vinegar offers a pungent flavour to the spicy mix of herbs. Curry goes with almost anything, so try this with bread for breakfast or with rice for lunch and dinner.
- Easy
- 30 min
- 15 min
- 10 min
- 1 steps
- 13 Ingredients
- Easy
- 1 steps
- 13 Ingredients
- 30 min
- 15 min
- 10 min
Instructions
-
Making Fried Shrimp with Curry Spices
Clean and wash shrimp thoroughly. Drain and pat dry. Add lime juice and mix well. Set aside.
Blend the spices. Then marinate the shrimp with the ground spices and store for 15 minutes in the refrigerator.
Heat up the oil in a pan and deep fry the prawns until golden brown over medium heat.
Then add the curry leaves to cook until the curry leaves are dry and fragrant, then remove and set aside.
Plate and Serve!
Transfer shrimp onto the serving plate, and serve.
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Ingredients
- Serves 2-4 people
-
300 g shrimp
1 lime, juiced
Ground spices :
20 g garlic
30 g shallots
4 g curry powder
4 g coriander powder
4 g turmeric powder
4 g rice vinegar
7 g salt
2 g white pepper powder
7 g chicken stock powder
10 g curry leaves
500 ml cooking oil
Nutrition
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