Wednesday, 17 December 2008

RECIPE: PRAWN FRITTERS (CUCUR UDANG)


This is a favourite snack for many Malaysians for afternoon tea – yes, Malaysians have a tendency to eat very sweet snacks, deep fried fruit (such as bananas or jack fruit) or sweet potatoes or spicy food for mornos (Aussie for morning tea) or afternoon tea. In fact, in Malaysia, any food is a goer at anytime! There are no set culinary rules.


Now, there are different versions of making this fritter. Some people like to top the batter with just a prawn and then fry it. I however, like to mix the prawns in the batter with the BEAN SPROUTS and CHINESE CHIVES (click on the ingredients for explanation). I know versions where no chives or sprouts are used. In the end, it is actually up to you what you want to put in your batter, as long as you get the consistency of the batter right and you use the basic ingredients. For Indian readers, this dish is the Malaysian equivalent to the PAKORA.


In addition to this, there are also the different ways you may serve this dish. Some like to eat it with chilli sauce, or a mixture of chilli and tomato sauce (try this, it’s quite nice) or with satay sauce. Again, it is your prerogative. Without further ado, this is how I make my PRAWN FRITTERS.


Ingredients – serves 6 to 8

Batter
3 cups plain flour
½ cup rice flour (optional)
1 tsp baking powder
2 tsp salt or to taste
1 tsp turmeric powder
2 tsp chilli powder or to taste
1 tsp paprika powder or to taste (optional)
1 egg beaten lightly with 1 cup of water

Filling
Large handful of medium peeled cooked prawns
½ a bunch of Chinese chives – cut into 3 cm pieces (see my post on CHINESE CHIVES)
Large handful of bean sprouts (see my post on BEAN SPROUTS)
1 to 2 large onions – diced fine
2 red chillies – quartered and diced fine

Oil for deep frying

Method

Combine all the batter ingredients, except for the egg and water mixture, in a large bowl. Add in the diced onions and chillies and mix well.

Next, gradually add in the egg and water mixture and mix into a batter. Add in more water gradually, making sure that the batter isn’t runny.

Remember, the ingredients need to be able to ‘stick’ together. Add in the chives, bean sprouts and prawns. Leave to rest for 15 mins. Note: If your batter is too runny, just add in tbsps of flour to get the desired consistency.


Heat oil in a wok until hot but not too hot – you don’t want the outside to cook whilst the inside is still raw. Also, if the oil is not hot enough, the batter will ‘soak’ in too much oil and your fritters will be too oily.

Using the tips of your fingers and thumb, drop in dollops of the batter into the oil. Make sure you don’t put in too many dollops as you will need some space in your wok to stir the fritters and so that the fritters do not to stick to each other. Cook until golden brown, lift with a sieve or tongs, onto a plate lined with plenty of paper towels. Repeat the process until the batter is finished. Serve hot with either chilli sauce, tomato sauce (this is how my kids eat this – the wimps) or with satay sauce. Viola!

PS: Here you go Teena, now you can make this at home!

8 comments:

FAMILY FIRST said...

Cucur udang .. nice! Especially with some great cili sauce!

Kitchen Flavours said...

Wow hot and spicy ingredients. Recipe looks rocking.

AnuSriram said...

This is my first visit to your blog. you have a wonderful blog here. Thats a good recipe.. being a vegetarian, i can substitute some veggies instead of these prawn!

ICook4Fun said...

This my kind of snacks :) The other day a friend of mine show me her version. Some pre-shredded coleslaw, a can of corn, some chopped shrimps, an egg, some tempura flour and some chicken stock powder and some water. Mix everything and fry it. Do try it VG as its really good :)

Salt N Turmeric said...

Ini style makcik gerai tepi jalan kan? Biasa memang diorang letak chives and beansprout. I kalau cucur/cekodok, apa2 pun i telan. lol.

VG said...

Yes Jo I agree - very nice with chilli sauce.

Lubna, thanks. Great thing is you can add or decrease the spices and it still tastes good.

Hi Anu - welcome and thanks for visiting my blog. Yes it tastes good even without the prawns. Normally the last of the batter is devoid of prawns and yet, it is great.

Gert - That really sounds good. Can you e-mail me the recipe please? Thanks.

LOL, yes Farina, cucur udang gerai Makcik Vin! Kalau senang, datanglah, he!he!

Dora said...

Oh. This definitely looks delicious! And u have so many sauces. :)

VG said...

Hi Dora and thank you for your comment. Yes, Mr G and I are chilli worshippers although there's one chilli in the pile (widow maker) that I would not touch. It's a killer...so so hot!