Udang Celup Tepung Recipe (East Coast Style Batter Fried Prawns)

Prawns: Fresh seafood that should be peeled and deveined for this recipe.

All-purpose flour: A common baking ingredient used to create the base of the batter.

Cornstarch: Helps to make the batter extra crispy.

Baking powder: A leavening agent that ensures the batter puffs up nicely.

Salt: Enhances the flavor of the batter and prawns.

Cold water: Essential for achieving the right batter consistency.

Vegetable oil: Used for frying the prawns to a golden, crispy finish.

When preparing the batter for Udang Celup Tepung, ensure that the water is ice-cold. This helps create a light and crispy texture when frying. Additionally, avoid over-mixing the batter to prevent activating the gluten in the flour, which can make the coating chewy instead of crispy.

• prawns - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can be cut into bite-sized pieces and used instead of prawns. It will provide a similar texture and can be seasoned to match the flavor profile.

• all-purpose flour - Substitute with rice flour: Rice flour can be used to create a lighter and crispier batter, which is often preferred in Asian-style fried dishes.

• cornstarch - Substitute with potato starch: Potato starch can be used as a thickening agent and will give a similar crispy texture to the batter.

• baking powder - Substitute with baking soda: Use half the amount of baking soda as a substitute for baking powder. Add a small amount of an acidic ingredient like lemon juice or vinegar to activate the baking soda.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and a touch of umami to the batter, enhancing the overall taste.

• cold water - Substitute with club soda: Club soda can be used to create a lighter and airier batter due to its carbonation.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and a neutral flavor, making it an excellent choice for frying.

• Allow the prawns to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled prawns in an airtight container lined with paper towels. The paper towels will absorb any excess oil and moisture, keeping the prawns crispy.
• If you plan to store them for more than a day, consider using a vacuum-sealed bag to maintain their freshness and texture.
• For freezing, arrange the batter fried prawns in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Once the prawns are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen prawns on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat the prawns in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• Avoid microwaving the prawns as this can make them rubbery and lose their crispiness.
• Serve the reheated prawns immediately with your favorite dipping sauce for the best taste and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover prawns on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the prawns with a bit of vegetable oil to help them crisp up.
  4. Bake for about 10-12 minutes, flipping halfway through to ensure even reheating.
  5. Remove from the oven and let them cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the prawns in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for crispiness and heat; if needed, air fry for an additional 1-2 minutes.
  5. Serve immediately.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the prawns in the skillet in a single layer.
  4. Cook for about 2-3 minutes on each side until they are heated through and crispy.
  5. Remove from the skillet and drain on paper towels before serving.

• Microwave Method (Least Recommended):

  1. Place the prawns on a microwave-safe plate lined with a paper towel.
  2. Cover the prawns with another paper towel to prevent splattering.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Note that this method may not retain the crispiness as well as other methods.
  5. Serve immediately.

• Mixing bowl: Use this to combine the flour, cornstarch, baking powder, and salt, and to whisk in the cold water to create a smooth batter.

• Whisk: Essential for gradually adding and mixing the cold water into the dry ingredients to ensure a smooth batter without lumps.

• Frying pan: This is where you'll heat the vegetable oil and fry the prawns until they are golden and crispy.

• Tongs: Handy for dipping the prawns into the batter and for turning them while frying to ensure they cook evenly on all sides.

• Paper towels: Use these to drain the excess oil from the fried prawns, keeping them crispy and not greasy.

• Measuring cups: Necessary for accurately measuring the cold water and vegetable oil.

• Measuring spoons: Use these to measure out the baking powder and salt precisely.

• Kitchen scale: Ideal for weighing the prawns, flour, and cornstarch to ensure you have the correct quantities.

• Slotted spoon: Useful for removing the fried prawns from the oil, allowing excess oil to drain back into the pan.

Prepare ingredients ahead: Measure and mix the flour, cornstarch, baking powder, and salt in advance to save time.

Use a deep fryer: A deep fryer can maintain a consistent temperature, ensuring even cooking and speeding up the frying process.

Preheat oil: Start heating the vegetable oil while preparing the batter to reduce waiting time.

Batch frying: Fry prawns in larger batches to minimize the number of frying rounds needed.

Paper towel prep: Have paper towels ready for draining to streamline the process.