Fried Shrimp with Shrimp Paste And Kaffir Lime Leaves
- Cook time
- 45 min
- Servings
- 3 servings
Udang goreng terasi daun jeruk is a traditional Indonesian dish that offers a delicious combination of savory, spicy flavors and the refreshing aroma of kaffir lime leaves. Fresh shrimp are cooked with selected spices and fried until golden brown, creating a crispy texture on the outside while remaining tender and juicy on the inside. Combined with Samhok shrimp paste, known for its rich aroma and deep flavor, along with the distinctive fragrance of kaffir lime leaves, this dish delivers an even more special traditional taste experience. The appetizing aroma of shrimp paste blended with the fresh citrusy touch of kaffir lime leaves makes every bite more flavorful, savory, spicy, and truly addictive.
Ingredients
- 1/2 kg shrimp
Ground ingredients
- 8 shallots
- 6 cloves garlic
- 8 curly chilies
- 5 bird’s eye chilies
- 1 egg
- 1/2 teaspoon shrimp paste
Additional ingredients
- to taste Salt & Mushroom Stock
- To taste Powdered pepper
- 6 tablespoons cornstarch
- 4 tablespoons wheat flour
- 5 sliced kaffir lime leaves (devein removed)
- To taste Cooking oil
How to make it
- Sauté the bird’s eye chilies, shallots, tomatoes, and candlenuts until softened, then drain
- Blend all the sautéed ingredients into a smooth spice paste.
- After the seasoning is smooth, mix it with the shrimp. Add all-purpose flour, cornstarch, salt, mushroom stock powder, ground pepper, and sliced kaffir lime leaves, then stir evenly until well combined.
- Heat the cooking oil, then fry the shrimp one by one until golden brown and fully cooked. Drain excess oil.
- Your fried shrimp with shrimp paste and kaffir lime leaves is now ready to serve. Enjoy and happy cooking!
