Mireng Udang (Shrimp fritters)

402-mireng-oedang-schaalThis recipe seems so nice. Mireng udang; crispy shrimp fritters. But something is wrong with Beb Vuyk’s recipe. If I mix the flour and the water, the batter becomes far to thick. I’ve experimented with different amounts of water and flour. I think 50 grams of rice flour is enough. For the rest, I’ll stick to the recipe. These fritters are gluten-free btw.

This recipe for mireng udang is enough for a 10-12 shrimp fritters and ready in 40 minutes.


Mireng Udang (shrimp fritters) #402 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 327.

Ingredients

100 grams of shrimps
100 grams of rice flour (I use 50 grams of rice flour)

Herbs

1 dl of water
2 tablespoons of chopped onions
1 teaspoon of coriander powder (ketumbar)
1 teaspoon of turmeric powder (kunjit)
1 teaspoon of ground ginger (djahe)
1 teaspoon of galangal powder (laos)
oil
salt

Rub the onions with all the spices. Mix the rice flour with the water and mix the herbs through. Stir the shrimps through and then fry in the hot oil until brown and crispy.


402-mireng-oedang-ingredienten

I use fresh (raw) shrimps because the fritters need to fry in some oil. Cooked shrimps will loose their juiciness, I think.

402-mireng-oedang-tjobek-kruiden

The herbs smell so lovely already. Beb uses warm flavors: ginger, coriander, galangal.. I like.

402-mireng-oedang-tjobek

I rub the spices and onions together. I do not rub everything too finely. I think now it has a nice texture to bite in to. The bumbu turns lovely yellow because of the turmeric.

I stir 1 dl of water through 50 grams of rice flour. Easy, because this batter does not form lumps easily. It is a thin batter.

402-mireng-oedang-mix

I add the shrimps. Because my shrimps are quite big I cut them into smaller pieces to form even fritters. The mixture has a somewhat gray-yellow color. In the pan the fritters will turn darker.

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I heat up a few tablespoons of oil in the pan. I use 1 tablespoon of batter per fritter. When I turn the mireng udang I press them down a bit. It makes them crispy and evenly done.

402-mireng-oedang-pan

I let my mireng udang get cripsy in a few minutes. Because I use fresh shrimp they can handle some heat without getting dry inside. Lovely.

402-mireng-oedang

The shrimps stay juicy and the onions have caramelized. Delicious. I let them get rid of the excess oil on a kitchen towel for a minute and immediately serve my mireng udang warm and crispy. These fritters are great as a snack but they can also be side dish with white rice and sayur lodeh for example. Selamat makan!

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1 Response

  1. Julia says:

    A quick snack. I had tried it, soft shrimpy inside covered in a crunchy shell. A good snack with a spicy edge.

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