Cucur Udang

Name: Cucur Udang (Prawn Fritters)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 tsp salt; 1 tsp turmeric powder; Vegetable oil, as needed for deep-frying; 1 medium white onion, peeled and diced; 250 ml (8 fl oz / 1 cup) water; 2 tsp baking powder; 350 g (12 oz) plain flour; 150 g (5⅓ oz) prawns, peeled and deveined; 2 Tbsp cornflour; 100 g (3½ oz) bean sprouts, tailed; 3 spring onions, finely chopped; 1 green chilli, finely chopped; 85 g (3 oz) carrot, peeled and shredded

Prawn Fritters

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

Warning: These fritters are seriously addictive! Once cooked, they are crispy on the outside, and soft and fluffy on the inside. They make great party food as they can be prepared ahead, then kept warm in the oven.

Ingredients

350 g (12 oz) plain flour
2 Tbsp cornflour

Asia
Malaysia
Snack
Pescatarian
South East Asia

Method

Place the plain flour, cornflour, baking powder, turmeric powder and salt in a mixing bowl. Mix well.
Add the prawns, onion, spring onions, bean sprouts, carrot and chilli. Mix well so the flour mixture coats the prawns and vegetables.
Add the water a little at a time, stirring until the batter is slightly loose but not runny. Set aside for 15 minutes f