Udang ala Bie Fong Tong or Deep Fried Shrimp ala Bie Fong Tong. One of Indonesian bloggers, cik Ine popularized this recipe in 2006. At that time, I still blogged on multiply where I met her and saw the recipe. As she mentioned at her blog, this recipe was introduced by chef Pieter of Lai Ching Chinese Restaurant at the Four Seasons Hotel in Jakarta. Original recipe has published on the detikfood.com website.
Thanks to cik Ine for her creativity by adding more fried chopped garlic in it, so I can call this Deep Fried Shrimp with 3-4 Bulbs of Garlic or Super Duper Garlicky Deep Fried Shrimp. Additionally, Anit, my facebook’s friend called Anti Vampire Deep Fried Shrimp™. Ok, the trademark sign was just a joke.
I made this recipe for the first time in 2006 as well. I made it again and again whenever I was lazy and got stuck what I supposed to do for cooking the shrimps. You also know that I like to modify the recipe to adjust what I have in the pantry and my taste-buds. In this recipe, I reduce the corn starch and egg. Plus, I didn’t deep fried the chopped garlic instead I baked them in the oven with oil.
Udang ala Bie Fong Tong
– Deep Fried ala Bie Fong Tong – Super Duper Garlicky Deep Fried Shrimp –
Recipe by Chef Pieter, modified by Ine Elkaje and me
Ingredients:
454 g (1 lb) black tiger prawn/shrimp, peeled and deveined, but leave the tails on
ground white pepper
seasalt
1 egg, beat until peaks (original recipe called for 2 eggs)
100 g corn starch (original recipe called for 150 g)
2 – 3 bird eyes chillies, finely sliced
2 cloves garlic, bruised, to stir fry
vegetable oil
Sprinkle
200 g or 3-4 bulbs of garlic, chopped
1 green onion, finely sliced
Directions:
Bie Fong Tong style fried garlic for sprinkle
1. Clean and drain off the chopped garlic, sun-dried the garlic to reduce the moist (I used the oven to dry off).
2. Bake the garlic with a small amount of oil or deep fry until crispy and golden brown.
3. Garlic ready to use as Bie Fong Tong seasoning
Deep Fried Shrimp ala Bie Fong Tong
1. Sprinkle salt and pepper over the shrimp, combine.
2. Sprinkle with a small amount of corn starch, combine.
3. Add beaten egg, combine.
4. Coat the shrimp with the rest of cornstrach.
5. Deep-fry the shrimp until golden brown. Set aside.
6. Heat oil in a skillet over medium heat. Stir fry the bruised garlic and bird eyes chillies until fragrant. Add the deep-fried shrimp, stir. Add fried chopped garlic, green onion, black pepper and salt, stir. Remove from heat and serve.
Lovely dish! Will save this recipe … my husband and kids will love it. But have to be extra careful with the amount of garlic that I should put 😉
Lia, you are right about the garlic. Not all people like it. You are welcomed to reduce the amount 🙂
Lovely dish! Will save this recipe … my husband and kids will love it. But have to be extra careful with the amount of garlic that I should put 😉
Lia, you are right about the garlic. Not all people like it. You are welcomed to reduce the amount 🙂
Love your food styling :-)Garlic and shrimp are perfect match anytime.
Bie Fong Tong means Typhoon Shelter. Always see this style of cooking crabs and shrimps in Hong Kong.
Love your food styling 🙂
Garlic and shrimp are perfect match anytime.
@ Tuty: indeed shrimp and garlic@ Tigerfish: Wow! Thank you for the information.
Bie Fong Tong means Typhoon Shelter. Always see this style of cooking crabs and shrimps in Hong Kong.
@ Tuty: indeed shrimp and garlic
@ Tigerfish: Wow! Thank you for the information.
Yummy! The shrimps look so crispy and I always like garlicky shrimps with salt and pepper.
Yummy! The shrimps look so crispy and I always like garlicky shrimps with salt and pepper.
One word "Yummy"!!!
I was already drooling when I see this at flickr. love the generous amount of fried garlic. This is good to the last garlic! hehe
One word "Yummy"!!!
wah nek saat ini aku iso edan karena bawange pep hehehehnek hari hari biasa seh bakalan doyan banget 😀
I was already drooling when I see this at flickr. love the generous amount of fried garlic. This is good to the last garlic! hehe
wah nek saat ini aku iso edan karena bawange pep heheheh
nek hari hari biasa seh bakalan doyan banget 😀
Hey, it's good to have you back!
Hey, it's good to have you back!
I love shrimps! And I do love Udang ala Bie Fong Tong! 😀
I love shrimps! And I do love Udang ala Bie Fong Tong! 😀
Looks so yummy..udah lama nggak lihat2 websitenya Peppy…wah..ternyata banyak banget ya koleksi makanannya…congratsssss…
Looks so yummy..udah lama nggak lihat2 websitenya Peppy…wah..ternyata banyak banget ya koleksi makanannya…congratsssss…
I am a prawn lover!! This recipe is definitely a must try for me.I love how you use the chinese characters as the background.. very nice ;)!
I am a prawn lover!! This recipe is definitely a must try for me.
I love how you use the chinese characters as the background.. very nice ;)!
wow. I love this, and I'm surprised by how easy is to do it!I think I will give a try.
wow. I love this, and I'm surprised by how easy is to do it!
I think I will give a try.