"Udang Goreng" Crispy fried whole black tiger prawns by Chef Kevin O'Toole

The same rub was used for both the Cumi Cumi Goreng ( crispy marinated Squid ) and Udang Goreng ( crispy fried whole black tiger prawns ).

You can use peeled Prawns but here Kevin prefers to keep them in their shells.

Ingredients :

  • 1 tbsp of shrimp paste
  • 10 grms of fresh turmeric
  • 30 grms of garlic
  • 30 grms of ginger
  • 10 red chillies ( de-seeded )
  • 100grms of plain flour & 100 grms of rice flour( for dusting )

Prepared the Prawns , cut down the spine with a sharp knife or kitchen scissors through the shells and a little of the flesh,

Remove the grey vein.

Rinse , pat dry and rub the exposed flesh with the marinade.

Chill overnight or for a few hrs to allow the flavours to develop.

Dust each prawn with the flour mix.

Deep fry until just cooked and they have turned pink . ( about 2-3 mins depending on size ).

Drain well , season with salt and serve with a slice of lime....DELISH

Chameleon Restaurant, lower fownes street, Temple bar, Dublin 2 .