Udang Goreng Lada Garam (Salt and Pepper Shrimp)

Udang Goreng Lada Garam (Salt and Pepper Shrimp)

Course: Entree
Cuisine: Chinese, Indonesian Chinese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Marv
Large shrimp/prawns are lightly coated with cornstarch and salt and pepper mixture and then fried and toss in bed of stir-fried onion and chili. So addicting!
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  • 1 lb large shrimp shells on
  • 3 Tbsp corn starch
  • 1 jalapeno pepper or use 2-3 green chili
  • Cooking oil for deep frying
  • 1 Tbsp cooking oil for stir-frying
  • 1/2 large onion peeled and quartered

Salt and pepper mixture:


Preparing salt and pepper mixture:

  • Place all three peppercorns in a dry pan and roast them over low to medium heat. Take care not to burn them. Remove from the heat and grind them in a spice grinder or use a mortar and pestle to crush them into powder. Place 1 tsp of salt into the mixture and stir to mix everything. Set aside

Preparing the shrimp:

  • Trim off the long antennas with kitchen shears if you choose to keep the head. Run kitchen shears through the shells at back of the shrimps and devein, leaving the rest of the shell intact. Pat the shrimp REALLY dry with a paper towel
  • In a small mixing bowl, mix the cornstarch and 3/4 of the salt and pepper mixture you prepared earlier. Save the rest for finished dish. Place the shrimp in there and toss to coat
  • Preheat about 2-inches of oil in a medium to large size deep pot. When the oil is hot enough, lower the shrimp into the hot oil and fry until golden brown, about 1 minute. Remove with slotted spoon and place on an absorbent paper towel and continue with the rest
  • In another medium-size skillet or pan, preheat about 1 Tbsp of cooking oil. Saute the jalapeno and onion until fragrant but the onion should be still slightly crunchy and not soft, about 1 minute or so. Toss the fried shrimp back in again and mix everything. Remove from the heat and transfer to serving platter. Sprinkle with the rest of the salt and pepper mixture you prepared earlier. Serve immediately