Fried prawns with a chilli coating

Udang Goreng Balada

Preparation info
  • to serve

    two to four

    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

This is a very hot dish, because of the chillis in the bumbu. If you don’t like very hot food, leave out some or all of the chillis and use a little paprika instead.


  • 500 g (1 lb) prawns—use green, uncooked prawns if possible


Mix the ingredients of this batter well, and put the prawns into it. Leave them there for at least 15 minutes. Then heat 1 or 1½ cups of vegetable oil in a wok. Fry the prawns, 6 or 7 at a time, till they are golden brown and crisp. Keep warm.