Fried shrimp with teriyaki sauce

Ingredients for 1 servings:

• 6 m.-sized shrimp(s), fresh or frozen, approx. 16 cm from head to tail
• 20 g rice flour
• 10 g tapioca flour
• 40 g coconut water
• 1 tsp oyster sauce (saus tiram)
• 1 pinch(s) black pepper, from the mill
• 1 pinch of salt
• 1 tsp sugar
• 1 tbsp teriyaki sauce from the jar
• 1 tbsp soy sauce, sweet
• 1 tbsp coconut water
• 1 small red chili pepper(s)
• 1 tbsp sweet soy sauce (Kecap Manis)
• 2 liters of frying oil
• 1 lettuce leaf
• n. B. Sesame, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

a delicious Indonesian starter, original title: Udang goreng saus Teriyaki.

Wash the fresh shrimp and the thawed frozen shrimp. Twist the heads off all the shrimp and then wash them all again. Cut each shrimp open down the back with small scissors, reaching the last segment. Leave this segment and the tail if desired. Peel off the chitin shell, removing the black intestine and pulling the rest of the body out of the last segment. Rinse the shrimp and pat dry. For the batter, mix the ingredients until smooth. The batter should be thick. Depending on the rice flour’s ability to expand, add a little coconut water or a little rice flour. Since the rice flour needs some time to expand, wait about 5 minutes before making this decision if the batter was too thin. Wash the chili pepper, cut it crosswise into thin rings, leaving the seeds and discarding the stem. Place the chili rings in a small bowl and drizzle with soy sauce. Heat the frying oil in a wok to 180°C. Dip the shrimp in the batter, fry in two batches until light brown, then drain on kitchen paper. Line a serving plate with a lettuce leaf, place the shrimp on it, and drizzle the teriyaki sauce over the shrimp. Garnish with sesame seeds and serve with the sambal.