Recipe of Any-night-of-the-week Kekian Udang/Prawn
Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, Recipe of Ultimate Kekian Udang/Prawn. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kekian Udang/Prawn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kekian Udang/Prawn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few components. You can have Kekian Udang/Prawn using 11 ingredients and 5 steps. Here is how you can achieve it.
Indonesian savoury snack, it originally made just with flour, but we prefer it with prawn. Its quite a moreish snack, that you end up wanting more. It taste a bit chewy, so if you prefer it soft, add a bit more water. My mom used to made it with slice spring onion🥰
Ingredients and spices that need to be Make ready to make Kekian Udang/Prawn:
- 300 gr plain flour
- 100 gr Tapioca flour
- 200 gr prawn - mashed/blends
- 1 large egg
- 220-250 cold water
- 3 garlic - blends
- 3-5 Thai chillies - blends or slice - optional
- 2 tsp chicken knorr
- 1 tsp xylitol / sugar
- 1 tsp white pepper powder
- additional: slice spring onions
Instructions to make Kekian Udang/Prawn
- MIx all the dry inggredients well. add eggs and prawn, and all the rest with half the water. (add the spring onion if you used it)e w
- It need to be quite thick. add the rest of the water.
- Prepare wok or pan with a lot of oil. wait till its hot
- Using small spoon, add the dough, and try tomake it thin, so its crispy.
- Keep doing this till its done, you can eat as it is. Or slice them like I did on the picture
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So that is going to wrap this up for this special food Step-by-Step Guide to Prepare Award-winning Kekian Udang/Prawn. Thanks so much for reading. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!