Fried shrimps with indonesian sweet soy sauce - udang goreng tepung saus kecap manis

Ingredients

• 1 libra shrimp meat, cleaned, deveined, butterflied
• For frying: corn starch; 1 egg, beaten; bread crumbs seasoned with a bit of salt & pepper; olive oil

For the Sauce:

• half an onion, sliced thinly
• 2 cloves of garlic, peeled and crushed
• 1 cm ginger, peeled and crushed
• sweet soy sauce (the dominant flavor), worchestershire sauce, ketchup, light soy sauce, pepper
• a bit of corn starch and water for thickening
• freshly squeezed lemon juice

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Preparation

• Season shrimps with a bit of salt and pepper, and squirt some lemon juice on them. Prepare the frying ingredients on plates and bowls .
• Heat up some oil for frying. Dip shrimps into corn starch, then egg, then seasoned bread crumbs and dip into hot oil, fry over medium heat until they're gloriously golden.
• Do this dish right before serving. If you had to wait, you can recrisp the shrimps in the oven for a few minutes. Now, the sticky sauce.
• Saute garlic, onion and ginger in a bit of oil until fragrant, pour kecap manis (Indonesian sweet soy sauce), light soy, worchestershire sauce, ketchup, mix well.
  
• Add a bit of water, bring to boil, taste and adjust flavors until you achieve the perfect balance of sweet and savory with a bit of a tang.
• Thicken with corn starch and water mix, do not pour over shrimps until right before serving.
• To serve: Place crispy shrimps on a plate, pour sauce over and squeeze more lemon juice if you wish.

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