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. ?

Here is the recipe and how to prepare the batter. Credit: Rita Razali Ingredients Batch A

300g kacang toseh
1 cube Knorr ikan bilis
350ml water
1-inch ginger

Batch B

2 onions
4 green chili peppers
Curry leaves

Batch C

340g wheat flour
1/2 teaspoon Potas
1 teaspoon dried yeast
Salt

Shrimp Directions

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 add the shrimp

This is how the batter will look like after it has been sitting in the fridge for at least 3 hours. Credit: Rita Razali

Frying my wadeh in my wok - wish you could hear the sizzling sound! Yummmss. Credit: Rita Razali

Ready to be served. Straight from the wok. Piping hot and crispy on the outside, soft fluffy on the inside. Credit: Rita Razali

Made a batch without the prawn for my husband. He likes them plain. Still tastes as good. Credit: Rita Razali

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This Prawn Wadeh Recipe For Beginners Is A Must-Try For When You Miss Bazaar Food