Wednesday, July 6, 2011

Cucur Udang (Prawn Fritters)

Since mom arrived,  I've taken a back seat and I'm doing this with utmost willingness. She really has this unwavering passion in cooking, trying out new dishes but deep down, I know she just wanna whip up some great food for us to enjoy. This is her very 1st attempt on cucur udang, a recipe she found in my bilingual recipe book. We bought a lot of prawns during our last trip to Kuala Selangor and she casually asked me whether I'll be interested to eat cucur udang. Though it was her 1st trial, the cucur udang came out marvellous. She was generous with the prawns, onions and chili. It was full of real stuff rather than just flour. To eat this, I had to deliberately ride my bike out to the nearest shop to get a bottle of Thai chili. The recipe is adapted from Agnes Chang. After going through the entire recipe, mom said she feels some modification is needed (aisheeh man!)

Ingredients A:
300g plain flour, sifted with 21/2 tsp baking powder
3 eggs
250ml water (1 cup)

Ingredients B:
3 tbsp dried prawns, soaked and pounded
120g prawn meat, diced
3 red chillies, chopped
3 green chillies, chopped
2 stalks spring onion, chopped
2 big onions, chopped
1 tsp salt or to taste

  1. Mix A in one direction until a smooth batter is formed.
  2. Add B and mix until well combined. Taste it.
  3. Heat up oil, spoon mixture into hot oil and deep dry with medium heat until golden brown and cooked. Dish and drain.
  4. Serve hot as a snack with Thai Chilli sauce.

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