Cucur Udang or prawn fritters may look easy enough to make but it is a technical dish to prepare. You need to know the correct ratio of flour to water, and the perfect temperature of oil for deep-frying.
One thing for sure, Cucur Udang is addictive. Here’s a special recipe from Zaleha Kadir Olpin, the famous rendang (not crispy) lady from Masterchef UK Season 14.
Ingredients
- 150g fresh prawns, tailed, deveined and cleaned
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of turmeric
- 1 medium white onion – diced
- 3 stalks of spring onion chopped
- 1 cup of bean sprouts tailed and clean
- 1 cup of shredded carrots
- 1 green chilli finely chopped
- 2 1/2 cups of water
- 1 egg
- Salt to taste
Sweet Chilli Sauce
- 5-6 tablespoons of white vinegar
- 100g white sugar
- 1/4 cup water
- 3 cloves garlic minced
- 2 tablespoons of chilli flakes
- 1 teaspoon of corn-starch mixed in 3 to 4 tablespoons of cold water
- Salt to taste
Method
- Mix the flour and baking powder, then add 2 cups of water.
- Add in all other ingredients except the egg and mix to form a slightly thick batter.
- Add in the beaten egg. Mix again.
- Cut the prawns into small chunks and add into the batter. Add in the half cup of water a little bit at a time. The batter has to be slightly loose but not runny.
- Leave it aside for 15 minutes for the baking powder to work.
- Heat oil in a small wok. Take a rounded metal ladle and soak it in the hot oil for a few seconds.
- Once the ladle is hot, scoop a tablespoon of the batter into the hot ladle and quickly submerge the ladle back into the oil.
- Wait for a few seconds and the dollop will quickly loosen up from the ladle and come off it.
- Keep an eye on the fritters, turning it occasionally. Once light golden brown, scoop out and drain on paper towels. Repeat the process.
- Serve with sweet chilli sauce.
Sweet Chilli Sauce
- Put all ingredients in a heavy pot and simmer for 20 minutes.
- Add in the corn-starch paste. Simmer for further 2 minutes. It’s ready to serve.
This article first appeared in butterkicap.com
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