Deep Fried Shrimp ala Bie Fong Tong - Super Duper Garlicky Deep Fried Shrimp

Udang ala Bie Fong Tong or Deep Fried Shrimp ala Bie Fong Tong.  One of Indonesian bloggers, cik Ine popularized this recipe in 2006.  At that time, I still blogged on multiply where I met her and saw the recipe.  As she mentioned at her blog, this recipe was introduced by chef Pieter of Lai Ching Chinese Restaurant at the Four Seasons Hotel in Jakarta.  Original recipe has published on the detikfood.com website.

Thanks to cik Ine for her creativity by adding more fried chopped garlic in it, so I can call this Deep Fried Shrimp with 3-4 Bulbs of Garlic or Super Duper Garlicky Deep Fried Shrimp. Additionally, Anit, my facebook's friend called Anti Vampire Deep Fried Shrimp�.  Ok, the trademark sign was just a joke.

I made this recipe for the first time  in 2006 as well.  I made it again and again whenever I was lazy and got stuck what I supposed to do for cooking the shrimps. You also know that I like to modify the recipe to adjust what I have in the pantry and my taste-buds. In this recipe, I reduce the corn starch and egg.  Plus, I didn't deep fried the chopped garlic instead I baked them in the oven with oil.

Warning: Be ready to use 3-4 bulbs of garlic or buy a jar of fried garlic ready to use at the Asian stores. Super Duper Garlicky!

Udang ala Bie Fong Tong
- Deep Fried ala Bie Fong Tong - Super Duper Garlicky Deep Fried Shrimp -
Recipe by Chef Pieter, modified by Ine Elkaje and me

Ingredients:
454 g (1 lb) black tiger prawn/shrimp, peeled and deveined, but leave the tails on
ground white pepper
seasalt
1 egg, beat until peaks (original recipe called for 2 eggs)
100 g corn starch (original recipe called for 150 g)
2 - 3 bird eyes chillies, finely sliced
2 cloves garlic, bruised, to stir fry
vegetable oil

Sprinkle
200 g or 3-4 bulbs of garlic, chopped
1 green onion, finely sliced

Directions:
Bie Fong Tong style fried garlic for sprinkle
1. Clean and drain off the chopped garlic, sun-dried the garlic to reduce the moist (I used the oven to dry off).
2. Bake the garlic with a small amount of oil or deep fry until crispy and golden brown.
3. Garlic ready to use as Bie Fong Tong seasoning

Deep Fried Shrimp ala Bie Fong Tong
1. Sprinkle salt and pepper over the shrimp, combine.
2. Sprinkle with a small amount of corn starch, combine.
3. Add beaten egg, combine.
4. Coat the shrimp with the rest of cornstrach.
5. Deep-fry the shrimp until golden brown. Set aside.
6. Heat oil in a skillet over medium heat. Stir fry the bruised garlic and bird eyes chillies until fragrant. Add the deep-fried shrimp, stir. Add fried chopped garlic, green onion, black pepper and salt, stir. Remove from heat and serve.