Serves 4 people
150 g prawns (peeled and coarsely chopped)
250 g plain flour (sifted)
100 g dried shrimps (soaked in water and chopped)
100 g spring onion (cut into 2 cm pieces)
100 g bean sprouts (rinsed and drained)
1 tsp baking powder
1 tsp turmeric powder
1 clove garlic (minced)
1 tsp salt
1/2 large red chili (deseeded and thinly sliced)
water
vegetable oil
chili sauce or ketchup for dipping

Recipe Courtesy of
Asian Food Network

Cucur Udang

Indulge in delicious deep-fried prawn fritters, one is simply not enough!

Difficulty: Medium

Preparation: 60 min
Cook: 120 min
Clean up: 15 min

Steps: 3 steps
13 Ingredients

Difficulty: Medium
Steps: 3 steps
13 Ingredients

Preparation: 60 min
Cook: 120 min
Clean up: 15 min

Instructions

Mix dry ingredients
- In a big mixing bowl, add sifted plain flour, 1 tsp baking powder, 1 tsp salt, 1 tsp turmeric powder and 50 ml water. If the mixture is too dry, slowly add 2 tsp water at a time until the mixture is thick and without lumps.

Add the rest of the ingredients
- Add minced garlic, chopped dried shrimps, thinly sliced large red chili and sliced spring onions. Mix it well.
- Add peeled and coarsely chopped prawns and bean sprouts. Fold in the mixture.
| You may substitute bean sprouts with any vegetable of your choice
Recommendation

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Deep-fry mixture
- In a pan, heat up enough oil for deep-frying. Slowly drop 1 tablespoon of mixture and deep-fry for 2 minutes or until brown. Remove from pot and drain excess oil on a paper towel-lined plate.
| To prevent mixture from sticking to the spoon, dip the spoon in oil before scooping up the mixture

Plate and Serve!

Here’s a recipe for everyone’s favorite breakfast –fluffy, decadent pancakes, but with coconut oil and palm sugar for a Southeast Asian twist!

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Name: Cucur Udang
Prep time: P0Y0M0D1H0M0S
Cook time: P0Y0M0D2H0M0S
Total time: P0Y0M0D3H0M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 150 g prawns (peeled and coarsely chopped); 250 g plain flour (sifted); 100 g dried shrimps (soaked in water and chopped); 100 g spring onion (cut into 2 cm pieces); 100 g bean sprouts (rinsed and drained); 1 tsp baking powder; 1 tsp turmeric powder; 1 clove garlic (minced); 1 tsp salt; 1/2 large red chili (deseeded and thinly sliced); water; vegetable oil; chili sauce or ketchup for dipping