Cucur Udang (Prawn Fritter) Recipe
Cucur Udang (Prawn Fritter) Recipes
150g prawns, shelled and finely chopped
600g plain flour
200g bean sprouts, tailed
1 egg, beaten
10 bunches Chinese chives, cut into 1cm length Salt to taste
4 shallots, quartered
10 dried chilies, cut into 1cm and seeded
1 tsp tamarind pulp
200ml hot water
2 tbsp cooking oil
150g ground nuts, dry-fried and skinned
1 tbsp granulated sugar
Salt to taste
flour into mixing bowl, add bean sprouts, Chinese chives, prawns and
salt. Mix well. Combine egg and half of the water. Gradually pour
into flour mixture and blend well. Set aside for 1 hour. Mix
remaining water into batter to thin it down slightly. Add more if
necessary. Heat cooking oil for deep-frying. Drop spoonfuls of
batter into hot oil. Fry until golden brown and crispy. Remove from
heat and drain on absorbent paper.
To prepare the sauce, combine tamarind pulp and hot water. Strain
juice and discard seeds. Set aside. Heat cooking oil, then fry
shallots and dried chilies until fragrant. Remove and grind with
groundnuts to a fine paste. Place chili mixture in a small bowl. Add
tamarind juice, sugar and salt to taste. Mix well.
Serve crispy and hot fritters with sauce.
Note - This is a savory kuih. This crispy
fritter is loaded with minced prawns and eaten with a special chili sauce.
You can eat this for breakfast or tea, it can be quite filling you just
might want to eat it for lunch!
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