This prawn wadeh recipe is by our Tribes by HHWT contributor, Rita Razali.Ever since the circuit breaker in 2020, we haven't got to see the bazaar or the pasar malam and some of the delicious food they sell. I had missed our piping hot out-of-wok wadeh from the famous wadeh stall so I decided to learn how to make them! At first, I thought it was going to be difficult, but I was wrong. It was so simple and I can keep the batter for 3 days (in the fridge). That way, I can wadeh 3 days in a row. 😉
- 300g kacang toseh
- 1 cube Knorr ikan bilis
- 350ml water
- 1-inch ginger
- 2 onions
- 4 green chili peppers
- Curry leaves
- 340g wheat flour
- 1/2 teaspoon Potas
- 1 teaspoon dried yeast
- Soak kacang toseh for 2 hours.
- Blend Batch A together
- Chop Batch B together
- Mix the two batches and add Batch C. Stir well.
- Keep the mix in the fridge for 3 hours
- Fry the mix in small batches to make your wadeh, and addthe shrimp
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