Udang Ebi Furai By Dapur Sinolin


  • 500 ml Sinolin cooking oil
  • 300g large shrimp
  • Wheat flour, bread flour to taste

Wet flour dough:

  • 5 tablespoons of wheat flour
  • ½ egg
  • 50 ml of milk / cream / coconut milk
  • Salt, pepper, mushroom broth / flavoring according to taste
  • Garlic to taste, grated


  1. Peel the shrimp, remove the poop, then rinse
  2. Kerat the shrimp belly (a distance of about 1/2 cm) and not too deep
  3. Then press the back using a finger like a massage, until the veins on the back break off elongated and flat
  4. Make wet flour mixture. Mix flour, eggs, cream, garlic, pepper and mushroom broth. Stir until mixed
  5. Cover the shrimp with flour, wet flour mixture, then bread flour
  6. Fried shrimp until the color is golden
  7. Serve Ebi Furai with tartar sauce

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