Gogo-Godo Udang - fried shrimp/prawns in a jacket

Ingredients

• 200 glarge prawns
• 150 gplain flour
• 1egg
• 1sago flour
• 250 mlthin coconut milk
• 3shallots
• 4 clovesgarlic
• 1 tsppepper
• 1 tbspsalt
• to tasteoil, for frying

Instructions

1. 1

   Prepare the prawns

   Peel the prawns and cut each into three pieces, or halve them if they are smaller.

2. 2

   Chop the aromatics

   Roughly mince the garlic and shallots.

3. 3

   Mix the batter

   Combine the plain flour, sago flour, egg, shallots, garlic, pepper, salt and coconut milk, mixing to make a batter. Stir in the prawns.

4. 4

   Fry the fritters

   Heat oil in a pan. Fry the mixture a tablespoon at a time until golden brown and cooked through.

What is gogo-godo udang?

Gogo-godo udang is a prawn fritter from Indonesian cooking: udang means prawns, while the prawns here are enclosed in a seasoned batter and fried. This version combines wheat flour with sago flour and thin coconut milk for a soft, savoury centre beneath a browned coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The flour and sago flour provide most of the carbohydrates, while the frying oil and coconut milk contribute fat; prawns and egg provide protein. Pair a portion with vegetables or salad for a more balanced plate. The supplied nutrition figures list zero protein, carbohydrate and fat despite giving a calorie value, so treat them as incomplete.

The batter ingredients

Flour base: plain flour gives the batter its body, while sago flour helps make the coating pleasantly crisp. The recipe lists the sago flour quantity as “1” without a unit, so check the source recipe if you need a precise measure.

Coconut milk: thin coconut milk loosens the mixture and brings a gentle coconut flavour. Add it into the dry ingredients and egg until the batter is well combined.

Preparing the prawns

Even pieces: cut larger prawns into three pieces and smaller ones in half, as directed. Similar-sized pieces distribute more evenly through the batter and are easier to cook consistently.

Aromatics: roughly mince the shallots and garlic rather than leaving large chunks. Their flavour then spreads through each spoonful of batter.

Getting the texture right

Small portions: fry one tablespoon of mixture at a time, as the recipe specifies. Keeping the fritters small helps the batter cook through as the outside turns golden.

Doneness: look for an evenly browned surface and a set centre. If a fritter colours too quickly, lower the heat so its middle has time to cook.

Frying in batches

Oil temperature: heat the oil before adding the batter, but avoid letting it smoke. A steady medium heat helps the fritters brown without scorching.

Pan space: fry in batches with room around each spoonful. Crowding the pan can cool the oil and make the coating less crisp.

How to serve the fritters

Serve gogo-godo udang warm as a snack or alongside rice and vegetables. A fresh, sharp accompaniment such as sliced cucumber or a simple salad balances the rich fried coating.

Recipe notes & tips

• Pat the peeled prawns dry before cutting so they do not add excess water to the batter.
• Mix until the batter is uniform, but avoid leaving pockets of dry flour.
• Use a tablespoon measure to keep the fritters a similar size.
• Let excess oil drain from the cooked fritters before serving.
• Fry a small test fritter first and adjust the seasoning if needed.

Variations

• Add spring onion: finely slice it and mix it into the batter for a fresh savoury note.
• Add chilli: mince fresh chilli into the batter for extra heat.
• Use coriander: stir in chopped coriander just before frying.
• Serve with sambal: offer a chilli sambal alongside the warm fritters.
• Make smaller bites: fry teaspoon-sized portions and check that they cook through.

Common mistakes to avoid

• Uneven prawn pieces: cut them to similar sizes so they cook at a similar rate.
• Lumpy batter: combine the flour and liquids thoroughly before adding the prawns.
• Oil not hot enough: wait for the oil to heat before adding the first spoonful, or the fritters may absorb more oil.
• Overcrowded pan: fry in batches so the oil stays hot and the fritters can brown.
• Fritters browning too fast: reduce the heat so the centres have time to cook.

How to store

Cool leftovers promptly, store them in an airtight container in the fridge and eat within 2 days. Reheat in an oven or air fryer until hot and crisp; the coating may soften if reheated in a microwave.

Frequently asked questions