Kekian Udang - fried shrimp balls

Ingredients

• 250 gprawns
• 100 gtapioca flour
• 75 gplain flour
• 50 mlwater
• 1egg
• enough for deep-fryingoil
• 4 clovesgarlic
• ½ teaspoonpalm sugar
• ½ teaspoonpepper
• 1 teaspoonsalt

Instructions

1. 1

   Prepare the batter

   Mince the prawns. Pound or grind the garlic, palm sugar, pepper and salt into a paste. Mix the paste with the prawns, tapioca flour, plain flour, water and egg to make a batter.

2. 2

   Fry the balls

   Scoop up about 2 tablespoons of batter, or a small sauce ladleful, and shape it into a ball. Heat enough oil in a pan for deep-frying, then fry the balls until golden brown.

What are kekian udang?

Kekian udang are Indonesian shrimp balls, made by mixing minced prawns with a seasoned batter and deep-frying it. This version uses garlic, pepper and palm sugar for a simple savoury-sweet seasoning.

Tapioca flour gives the batter its characteristic springy texture, while plain flour helps bind it. The result is a crisp exterior around a tender, prawn-rich centre.

Nutrition and macros by portion

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

The prawns provide most of the protein, while the tapioca flour, plain flour and palm sugar contribute carbohydrates. The frying oil and egg account for much of the fat. Pair a serving with vegetables and rice to make a more rounded plate.

Building the batter

Prawns: mince them finely so they mix evenly with the flour and seasoning. A little texture is fine, but large pieces can make the balls harder to shape.

Flours: tapioca flour contributes chew, while plain flour gives the mixture structure. Mix both thoroughly with the prawns before frying.

Seasoning and binding

Bumbu: pounding the garlic, palm sugar, pepper and salt into a paste distributes their flavour through the batter. Scrape the paste into the bowl so none is left behind.

Egg and water: these bring the mixture together. Stir until the batter is cohesive enough to scoop; the recipe does not specify a separate resting period.

Shaping the balls

Portion: use about 2 tablespoons of batter or a small sauce ladleful for each ball. Keeping portions similar helps them cook at a similar rate.

Handling: the mixture is a batter rather than a firm dough, so use a spoon or ladle to shape and transfer it. Avoid adding extra flour unless the batter is genuinely too loose to handle.

Frying to golden brown

Oil: use enough for deep-frying and let it heat before adding the batter. If the oil is not hot enough, the balls can absorb more oil rather than beginning to crisp.

Doneness: follow the recipe's golden-brown cue and turn the balls as needed for even colour. Fry in batches if necessary so the pan is not crowded.

Serving and pairing

Serve the kekian hot, when the outside is at its crispest. They work as a snack, starter or side dish alongside rice and vegetables.

A fresh, lightly dressed salad or steamed greens can provide a contrast to the fried batter. Offer a dipping sauce separately if you like, as it is not part of the stated ingredients.

Recipe notes & tips

• Mince the prawns finely for a batter that is easier to scoop and shape.
• Pound the seasoning into a smooth paste so the garlic and salt are evenly distributed.
• Mix the batter thoroughly before portioning so the prawns and flours are well combined.
• Use a consistent scoop of about 2 tablespoons for evenly sized balls.
• Fry in batches if the pan is crowded, so the balls have room to colour.
• Watch for a golden-brown exterior as the recipe's visual cue.

Variations

• Add spring onion: finely slice it and mix it into the batter for a fresh savoury note.
• Use white pepper: swap it for the pepper listed for a different aromatic character.
• Add chilli: finely chop a little fresh chilli and stir it through the batter.
• Serve with a dip: offer a chilli or sweet soy dipping sauce on the side.
• Make smaller bites: use a smaller scoop and keep an eye on them as they fry.

Common mistakes to avoid

• Large prawn pieces: they can make shaping uneven; mince the prawns finely.
• Lumpy seasoning: it may leave strong pockets of garlic or salt; pound the bumbu into a paste.
• Uneven portions: different-sized balls cook at different rates; use a consistent scoop.
• Crowded pan: the balls may not colour evenly; fry them in batches.
• Pale exterior: the balls may need more frying; use golden brown as the visual cue.
• Overmixing in extra flour: it can change the batter's texture; use the listed amounts first.

How to store

Cool any leftovers, then store them in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer until hot to help restore some crispness; they may soften in the microwave.

Frequently asked questions