UDANG GORENG KUNYIT (TURMERIC FRIED PRAWN)


It’s the most basic stir fry recipe for busy days. It’s one of the dishes that I learnt from my mom before leaving for boarding school. It’s the easiest, cheapest dish and it’s finger lickin’ good.

Pair it with a bowl (or two) of steamed rice and you’re set!. 🍚


Ingredients

  • 500 to 700 gram Prawn, Head and shell on
  • 1/2 cup vegetable oil, for frying
  • 2 to 3 tablespoon butter
  • 1/2 Onion, thinly sliced
  • 1 to 2 cloves garlic, bruised
For the Prawn marinade:
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
For the Turmeric seasoning:
  • 1 tablespoon Turmeric powder
  • 1 teaspoon Chilli powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/2 chicken bouillon (optional)
  • Handful chopped scallions
  • Handful coriander

Preparation

1. Marinade the prawn with cornflour, salt and white pepper. Leave it to marinade for 10 to 20 minutes.

2. Meanwhile, in a large wok or pan, heat oil over high medium heat. Fry the prawn, 2 minutes each side. Remove and set aside.

3. In the same wok or pan, add butter and sauté garlic, onion and chilli (options) until fragrant. Stir in the turmeric seasoning and add the prawns. Stir until combine, 30 to 45 seconds.

4. Lastly, garnish with spring onion and coriander. Served immediately with a bowl of steamed rice.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


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