Udang Goreng Tepung and Stir-Fried Pak Choy: A Simple, Satisfying Duo
Sometimes, the best meals are the simplest—like this combo of crispy Udang Goreng Tepung and garlicky stir-fried Pak Choy I made for our staff dinner.
A Malaysian favorite Udang Goreng Tepung is a prawn dish that's lightly coated in a seasoned wet batter, then deep-fried until golden and crispy. I used tiger prawns and charged the batter with carbonated water making each bite a perfect contrast of crispy light fried batter and sweet, juicy prawn inside—add a squeeze of lime or dip in sweet Thai chili sauce like what we did, and it’s a crowd-pleaser!
I paired the meal with a humble stir-fry of Pak Choy. Cooked quickly over high heat with garlic, a dash of salt to taste and the dish is done. It’s the kind of side dish that keeps a fried meal feeling light and balanced.
This pairing reminded me that a good plate is all about contrast—crunch and freshness, salt and subtlety. It came together in under 30 minutes and delivered on both comfort and flavor. So delicious and satisfying before a busy night shift ahead.
