Fried prawns

Udang Goreng

Preparation info
  • to serve


    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

This dish is best made with fresh prawns, if you can get them.


  • 12–16 prawns—the largest you can get, and certainly not less than 5 or 6 cm (3") long
  • 1


Beat the egg, add the ground coriander, and season with salt and pepper. Shell and wash the prawns, dry them, and put them into the beaten egg. Heat the oil in a wok or frying-pan. Coat the prawns with breadcrumbs or flour, and fry them 3 or 4 at a time.

As a variation, you can fill the prawns with slices of ham. Hold the prawn upside down and slit it lengthwise