Crispy Prawn Fritters (Cucur Udang)

Crispy Prawn Fritters (Cucur Udang) recipes

Crispy Prawn Fritters (Cucur Udang)

Batter:
300g self-raising flour, sifted
3 eggs
350ml water
2 tsp turmeric powder
1 tsp chicken stock granules

Ingredients A:
200g prawn meat, diced.
1/2 carrot, shredded finely.
1 big onion, chopped.
100g bean sprouts, tailed.
2 stalks spring onion, chopped.

Ingredients B:
Some whole prawns, as decoration.
5 cups oil for deep-frying.

Method:

  1. Batter: Mix all the ingredients in one direction until smooth and free from lumps.
  2. Add ingredients A and stir until well-combined.
  3. Heat up oil for deep-frying, dip ladle in the hot oil for 1 minute to heat up.
  4. Spoon batter into the ladle until full and arrange one prawn on top as decoration.
  5. Dip ladle into the hot oil and deep-fry until the batter can leave the ladle, fry until golden brown.
  6. Dish and drain. Serve hot with chili sauce.

Tips:

  1. The ladle used for frying should not be too deep, otherwise the fritters will be very thick.
  2. You can use fine Ikan Bilis as a substitute for prawns.
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