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

Main Dish
4 servings
17 min
15 min
Very Easy


Number of serving: 4
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


  • 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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