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!