Cucur Udang
This recipe for prawn fritters is just simply delicious and so easy to prepare. Often eaten as a snack or for teatime, it’s always a hit in any home.
Prep Time
10 min.
Cook Time
20 min.
Total Time
30 min.
Type
Quick & Easy
Difficulty
Novice
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Ingredients
500 g Wheat Flour | |
100 g Rice Flour | |
1 cup Kucai leaves | |
2 cup Beansprouts | |
¼ Carrot | |
1 big Red Chili | |
2 tsp Turmeric Powder | |
2 tsp Salt | |
2 tsp Chicken Stock | |
1 tsp Baking Powder | |
3½ cup Water | |
Vegetable Cooking Oil |
Instructions
- Put the salt, chicken stock and baking powder into the Wheat flour, then whisk/stir briskly.
- Then add onions, garlic, kucai, carrots and beansprouts, and mix together well.
- Gradually add the water into the mixture, stirring well in between. If it becomes too watery just add some wheat flour.
- Heat up the oil in the wok, which should be almost 1⁄2 full. Using a large spoon or spatula scoop the mixture and then add one prawn onto it (remove the shell and head of the Prawns). Carefully drop the mixture into the oil.
- Fry the fritters until the become golden brown and cooked through, then remove from oil.
- Prepare your favourite tomato or chilli sauce to dip the fritters into and savour each bite.