Floured Shrimp

Name: Floured Shrimp
Yield: 10
Ingredients: 1000.0g Tiger Shrimp; 5.0g Knorr Lime Powder 400g; 5.0g Salt; 1.0g Pepper; 15.0g Knorr Rostip 1kg; 50.0g All-Purpose Flour; 1000.0ml Cooking Oil; 1000.0g All-Purpose Flour; 400.0ml Cold Water

Floured shrimp is always a hit, thanks to its flavour and crunchy texture. Serve this as an appetiser or snack and watch your diners go wild!

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Preparing the Peeled Shrimp

Tiger Shrimp 1000.0 g
Knorr Lime Powder 400g 5.0 g
Knorr Lime Powder 400g

1 8 Points

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Per Piece RP66,300

Per Carton (12) RP795,600

Knorr Lime Powder 400g added to cart

Product not available.

Product not available.

List Price*
Salt 5.0 g
Pepper 1.0 g
Knorr Rostip 1kg 15.0 g
Knorr Rostip 1kg

1 4 Points

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Per Piece RP64,600

Per Carton (6) RP387,600

Knorr Rostip 1kg added to cart

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Product not available.

List Price*
All-Purpose Flour 50.0 g

Floured Shrimp

Cooking Oil 1000.0 ml
All-Purpose Flour 1000.0 g
Cold Water 400.0 ml

Shellfish & Seafood

Main courses

Indonesian

Floured shrimp is always a hit, thanks to its flavour and crunchy texture. Serve this as an appetiser or snack and watch your diners go wild!

...

Preparation

Preparing the Peeled Shrimp
- Peel the shrimp, then mix with Knorr Lime Powder water.
- Rinse the prawns, then drain them till dry.
- Split the shrimp (do not break) and remove the vein.
- Mix with salt, pepper and Knorr Bumbu Pelezat Rasa Ayam Rostip, then keep it overnight to marinate.
- Cover the shrimp with flour.
Floured Shrimp
- Heat oil in a frying pan. Mix the flour with Knorr Bumbu Pelezat Rasa Ayam Rostip.
- Mix some of the flour with ice water.
- Coat the peeled shrimp with wheat flour.
- Dunk the shrimp into the ice water mix.
- Put the shrimp back into the flour and squeeze to create irregular texture.
- Fry with hot oil for 1-2 minutes.
- Plate and serve.