PRAWN UDON SOUP

It is easy to make this Udon

Taste of soy sauce is very yummy

RECIPE IN ENGLISH

PRAWN UDON SOUP

BY : Me

(WIDYA SRI RUSDIANTI)

INGREDIENTS:

2 pieces crumbed prawn cutlet

1 boiled egg

Udon noodle as you wish

1 chopped spring onion for sprinkle

4 tablespoons mirin

6 tablespoons of soy sauce

800 cc water　

1 tablespoons bonito powder 

HOW TO MAKE:

CRUMBED PRAWN CUTLET

TAKEN FROM:

https://lovewithfood.com

INGREDIENTS:

1 kg green king prawns, peeled and deveined

1/3 cup plain flour

Pinch of black pepper

2 eggs, lightly beaten

1/3 cup fine dried breadcrumbs

Vegetable oil, for deep-frying

HOW TO MAKE:

Season the flour with pepper. Place the flour mixture and breadcrumbs on flat plates, and the beaten eggs in a shallow dish.

Pat the prawns dry and coat them with the flour mixture.

Dip them in the egg and roll in the breadcrumbs.

Refrigerate the crumbed prawns for about 15 minutes to help the coating adhere.

Pour the vegetable oil into a deep-fryer or a medium sized heavy-based saucepan to a depth of 5 cm. Heat the oil to 190 degrees C.

Fry the prawns a few at a time until golden brown, about 2 minutes per side.

Using a slotted spoon, remove the prawns and drain on paper towels.

HOW TO MAKE SOUP:

Boil 800 cc water.

Add mirin, soy sauce and bonito powder.

Mix well.

Set aside

HOW TO SERVE:

Boil the udon noodle in hot water for few minutes before draining well in a colander.

Place your cooked udon noodle in a bowl.

Add the Soup.

Add Crumbed Prawn Cutlet, and Boiled egg

garnish with chopped spring onion.

Serve immediately.

RESEP DALAM BAHASA INDONESIA

PRAWN UDON SOUP

BY : Me

(WIDYA SRI RUSDIANTI)

BAHAN YANG DIPERLUKAN:

2 potong udang tepung panir

1 telor rebus

Mie udon sesuai selera

1 daun bawang iris untuk taburan

4 sendok makan mirin

6 sendok makan kecap asin jepang

800 cc air　

1 sendok makan bubuk bonito

CARA MEMBUAT :

UDANG TEPUNG PANIR

TAKEN FROM:

https://lovewithfood.com

BAHAN YANG DIGUNAKAN:

1 kg udang kupas besar

1/3 cangkir tepung terigu

Sejumput lada hitam

2 telur, dikocok.

1/3 cangkir tepung roti

Minyak goreng

CARA MEMBUAT:

Bumbui tepung dengan lada. Letakkan campuran tepung dan tepung roti di piring datar dan telor yg dikocok di atas wadah ceper.

Keringkan udang dan lumuri dengan campuran tepung.

Celupkan ke dalam telur lalu gulingkan di tepung roti.

Dinginkan udang bertepung tersebut selama 15 menit dalam kulkas untuk memperkuat lapisan tepungnya.

Tuang minyak goreng ke deep fryer atau penggorengan sedang sampai 5 cm.

Panaskan minyak sampai 190 derajat celcius.

Goreng udang sedikit demi sedikit sampai kecoklatan, kira-kira 2 menit setiap sisinya.

Angkat udang dan tiriskan di atas tissue makan.

CARA MEMBUAT KUAH SUP:

Didihkan 800 cc air hingga mendidih.

Tambahkan mirin, kecap asin jepang dan bubuk bonito.

Aduk rata dan sisihkan.

CARA MENYAJIKAN:

Rebus mie udon dalam air panas selama beberapa menit sebelum ditiriskan.

Letakkan mie udon dalam mangkok.

Tambahkan kuah sup.

Tambahkan udang tepung panir dan kuah sup.

Taburi dengan potongan daun bawang.

Sajikan selagi hangat.

SEAFOOD CURRY UDON

I USED THIS FOOD FOR PARTICIPATING IN INDONESIAN FOOD BLOGGER  CHALLENGE #11 NOODLE.

IT TASTES VERY YUMMY AND THE FLAVOUR IS VERY UNIQUE.

PLEASE TRY THE RECIPE YOUR SELF.

RECIPE IN ENGLISH

SEAFOOD CURRY UDON

BY :

ME (WIDYA SRI RUSDIANTI)

INGREDIENTS:

2 pieces crumbed prawn cutlet

5 pieces prawn

5 pieces pineapple cut squid

1 boiled egg

1 blocks Japanese Curry Roux

1/2 Onion

Udon noodle as you wish

3 tablespoon Tsuyu Soup Stock

200 ml water for mixing with Tsuyu Soup Stock

120 ml water to be mix with Japanese Curry Roux

1 chopped spring onion for sprinkle

1 teaspoon of Grated Ginger pickle

HOW TO MAKE :

CRUMBED PRAWN CUTLET

TAKEN FROM:

https://lovewithfood.com

INGREDIENTS:

1 kg green king prawns, peeled and deveined

1/3 cup plain flour

Pinch of black pepper

2 eggs, lightly beaten

1/3 cup fine dried breadcrumbs 

Vegetable oil, for deep-frying

HOW TO MAKE:

Season the flour with pepper. Place the flour mixture and breadcrumbs on flat plates, and the beaten eggs in a shallow dish.

Pat the prawns dry and coat them with the flour mixture. 

Dip them in the egg and roll in the breadcrumbs. 

Refrigerate the crumbed prawns for about 15 minutes to help the coating adhere.

Pour the vegetable oil into a deep-fryer or a medium sized heavy-based saucepan to a depth of 5 cm. Heat the oil to 190 degrees C.

Fry the prawns a few at a time until golden brown, about 2 minutes per side. 

Using a slotted spoon, remove the prawns and drain on paper towels. 

HOW TO MAKE SEAFOOD CURRY

Cutting the onion into small pieces. set aside.

Filled the pan with 120 ml water per currry roux block.

Bring the water to boil and then add the onion, prawn, and squid.

Simmer until the onion and the seafood soften.

Add 1 blocks of curry roux into the boiling water.

Keep stirring until the curry sauce is thick and smooth.

Set aside.

HOW TO MAKE THE TSUYU SOUP

Boil 200 ml water.

Add 3 tablespoons of tsuyu soup stock.

Mix well.

Set aside

HOW TO SERVE:

Boil the udon noodle in hot water for few minutes before draining well in a colander.

Place your cooked udon noodle in a bowl.

Add the Tsuyu Soup.

Add Crumbed Prawn Cutlet, Boiled egg, grated ginger pickle and then seafood curry

garnish with chopped spring onion.

Serve immediately.

RESEP DALAM BAHASA INDONESIA

SEAFOOD CURRY UDON

BY :

ME (WIDYA SRI RUSDIANTI)

BAHAN YANG DIGUNAKAN:

2 potong udang tepung panir

5 potong udang

5 potong cumi yg dipotong seperti nanas

1 telor rebus

1 bongkah kaldu kari Jepang (Japanese Curry Roux)

1/2 bawang Bombay

Mie udon sesuai selera

3 sendok makan Tsuyu

200 ml air untuk dicampur dengan Tsuyu.

120 ml air untuk dicampur dengan kaldu kari Jepang.

1 daun bawang iris untuk taburan

1 sendok teh acar jahe parut.

CARA MEMBUAT :

UDANG TEPUNG PANIR

TAKEN FROM:

https://lovewithfood.com

BAHAN YANG DIGUNAKAN:

1 kg udang kupas besar

1/3 cangkir tepung terigu

Sejumput lada hitam

2 telur, dikocok.

1/3 cangkir tepung roti

Minyak goreng

CARA MEMBUAT:

Bumbui tepung dengan lada. Letakkan campuran tepung dan tepung roti di piring datar dan telor yg dikocok di atas wadah ceper. 

Keringkan udang dan lumuri dengan campuran tepung.

Celupkan ke dalam telur lalu gulingkan di tepung roti.

Dinginkan udang bertepung tersebut selama 15 menit dalam kulkas untuk memperkuat lapisan tepungnya.

Tuang minyak goreng ke deep fryer atau penggorengan sedang sampai 5 cm.

Panaskan minyak sampai 190 derajat celcius.

Goreng udang sedikit demi sedikit sampai kecoklatan, kira-kira 2 menit setiap sisinya.

Angkat udang dan tiriskan di atas tissue makan.

CARA MEMBUAT SEAFOOD KARI:

Potong bawang menjadi potongan kecil lalu sisihkan.

Isi panci dengan 120 ml air untuk setiap bongkah kaldu kari.

Didihkan air lalu masukkan bawang, udang, dan cumi.

Tunggu sampai bawang dan seafood lunak.

Masukkan 1 blok kaldu kari ke dalam air mendidih.

Terus aduk sampai sausnya mengental dan halus.

Sisihkan.

CARA MEMBUAT KUAH SUP (TSUYU):

Didihkan 200 ml air.

Tambahkan 3 sendok makan kecap tsuyu.

Aduk rata.

Sisihkan.

CARA MENYAJIKANNYA:

Rebus mie udon dalam air panas selama beberapa menit sebelum ditiriskan.

Letakkan mie udon dalam mangkok.

Tambahkan kuah sup atau tsuyu

Tambahkan udang tepung panir, telor rebus, jahet parut acar dan kari seafood.

Taburi dengan potongan daun bawang.

Sajikan hangat-hangat.