For today’s post, I share my unique creation with shrimp. Do you still remember Sambel Pecel Kemangi that I posted here? Yep, I love shrimp and I love sambel pecel. So that time when I had a lot of sambel pecel, a bright bulb suddenly came out of my head and told me: “Hey, let’s make crispy deep-fried shrimps with sambel pecel! It sounds really good, Ta!”. I really loved the idea and didn’t forget to wink to that smart bulb before I went to the kitchen. Thank you, buddy! :D
I submit this as my entry for Indonesian Food Party (IFP). For you who want to join me, don’t be hesitate to submit yours to merry the party up. Momon and I definitely will be happy to have your participation :D. Here are the ingredients to make my deep-fried shrimps coated with sambel pecel. Do forgive me as I don’t write the exact measurement. I only had those shrimps at that time, I even had no idea how to gram them nor to gram the cornstarch and the sambel pecel that I used. It’s time to use our feeling-o-meter ^^v
Udang Goreng Sambel Pecel
(Deep-Fried Shrimps Coated with Sambel Pecel)
Shrimps, remove the head and skin (leave the tail), deveined
Lime juice to drizzle the shrimps
Sambel Pecel (I used Sambel Pecel Kemangi), dissolve with some warm water
Some Kemangi leaves
Vegetable/Olive/Cooking Oil to deep fry
1. Drizzle shrimps with lime juice. Set aside for about 10 minutes.
2. In a bowl, dissolve some table spoons of Sambel Pecel with some warm water. Don’t be too runny or too thick.
3. Mix cornstarch and thinly sliced Kemangi in a mixing bowl.
4. Dip a shrimp into the bowl of Sambel Pecel, then coat it with corn starch mix. Apply to the rest of the shrimps.
5. Deep fry the coated shrimps until golden brown on a low-medium heat.
6. Don’t forget to reduce the oil excess by putting the deep-fried shrimps on paper towels. Enjoy when they are still warm :D