Introduction:
An easy to cook food snack.
For those who are new to this snack.
Cucur Udang has a crispy golden brown crust on the outside but a softer texture reveals when you taste the fresh shrimps and
crunchiness of the vegetable ingredients therein.
You can add any type of vegetables to make this snack.
Can be eaten on its own or dip in sweet chilli sauce or peanut sauce.
For me, on its own is still the best especially when all the ingredients are fresh and light.
For a simple start, I have added beansprouts, Chinese chives and sweet onion and fresh medium prawns.
Serving: 4 pieces
Ingredients:
1 bowl of bean sprouts
Few pieces of fresh medium size prawns
Few stalks of Chinese chives (cut lengthwise)
One large sweet onion (sliced thinly)
For Batter:
5 tablespoons Plain Flour
1 tablespoon Self Raising Flour
1 teaspoon Turmeric Powder
1 teaspoon sea salt
250ml water
Method:
In a mixing bowl, add all the ingredients for the batter.
Add water bit by bit and whisk to a smooth batter. Not too thick nor runny.
De shelled and deveined prawns leaving the tail intact so to stop the prawn from shrinking during deep frying.
Once the batter is ready, mix all the ingredients.
Gently fold the ingredients with your palms or spoon.
Take note to be careful in handling so as not to crush the bean sprouts.
The bean sprout is the key ingredient to make this prawn fritters crunchy.
When the oil is ready, gently drop the batter one by one.
Flip over both sides until golden brown and crunchy.
Scoop out and place them on paper towel.
If the prawn fritters is large, you can cut into halves.