PASTI NGEMBANG! UDANG BALON!
Udang Balon
Puffed Balloon Prawns
Bahan
Adonan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buang kepala dan kulit udang tapi sisakan ekornya, lalu bersihkan bagian punggung dan perutnya.
- Kerat-kerat bagian perut udang supaya udangnya lurus saat digoreng.
- Keringkan udang dengan tisu.
- Ayak pati kentang, maizena, tepung protein sedang, dan baking powder double acting, lalu aduk sampai rata.
- Masukkan putih telur dan air dingin lalu aduk asal tercampur.
- Tuang minyak sayur lalu aduk sampai adonan licin, kental tapi tidak terlalu kental.
- Bumbui udang dengan garam dan lada.
- Panaskan minyak yang cukup banyak, celupkan udang ke adonan sekali saja sampai bagian ekornya, lalu langsung goreng di api besar.
- Siram-siram udang dengan minyak panas selama menggoreng supaya tidak kempes, dan kecilkan apinya sedikit setelah beberapa saat.
- Goreng sampai warnanya golden brown merata, lalu angkat dan tiriskan.
Ingredients
Batter:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Remove the heads and shells from the prawns but leave the tails on, then clean out the back and the belly.
- Score the belly of each prawn so it stays straight while frying.
- Pat the prawns dry with kitchen paper.
- Sift the potato starch, cornstarch, all-purpose flour and double-acting baking powder together and stir until even.
- Add the egg whites and cold water and stir just until roughly combined.
- Pour in the vegetable oil and stir until the batter is smooth, thick but not overly thick.
- Season the prawns with salt and pepper.
- Heat plenty of oil, dip each prawn into the batter once up to the tail, then drop it straight into the hot oil over high heat.
- Spoon the hot oil over the prawns as they fry so they do not deflate, and lower the heat slightly after a while.
- Fry until evenly golden brown, then lift them out and drain.
Cook Mode
PASTI NGEMBANG! UDANG BALON!
PASTI NGEMBANG! UDANG BALON!
Bahan
Adonan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buang kepala dan kulit udang tapi sisakan ekornya, lalu bersihkan bagian punggung dan perutnya.
- Kerat-kerat bagian perut udang supaya udangnya lurus saat digoreng.
- Keringkan udang dengan tisu.
- Ayak pati kentang, maizena, tepung protein sedang, dan baking powder double acting, lalu aduk sampai rata.
- Masukkan putih telur dan air dingin lalu aduk asal tercampur.
- Tuang minyak sayur lalu aduk sampai adonan licin, kental tapi tidak terlalu kental.
- Bumbui udang dengan garam dan lada.
- Panaskan minyak yang cukup banyak, celupkan udang ke adonan sekali saja sampai bagian ekornya, lalu langsung goreng di api besar.
- Siram-siram udang dengan minyak panas selama menggoreng supaya tidak kempes, dan kecilkan apinya sedikit setelah beberapa saat.
- Goreng sampai warnanya golden brown merata, lalu angkat dan tiriskan.
Ingredients
Batter:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Remove the heads and shells from the prawns but leave the tails on, then clean out the back and the belly.
- Score the belly of each prawn so it stays straight while frying.
- Pat the prawns dry with kitchen paper.
- Sift the potato starch, cornstarch, all-purpose flour and double-acting baking powder together and stir until even.
- Add the egg whites and cold water and stir just until roughly combined.
- Pour in the vegetable oil and stir until the batter is smooth, thick but not overly thick.
- Season the prawns with salt and pepper.
- Heat plenty of oil, dip each prawn into the batter once up to the tail, then drop it straight into the hot oil over high heat.
- Spoon the hot oil over the prawns as they fry so they do not deflate, and lower the heat slightly after a while.
- Fry until evenly golden brown, then lift them out and drain.
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