Cucur Udang Prawn Fritters Recipes
CUCUR UDANG (PRAWN FRITTERS)
This is so yummy to have when you have friends over... Easily available ingredients for a simple appetizer in 15 minutes! Serve with sweet Thai chili sauce.
Provided by MAKHRUJI
Categories Appetizers and Snacks Seafood Shrimp
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Combine shrimp, onion, potato, flour, 1 cup water, corn, egg, chicken bouillon, salt, baking powder, and baking soda in a bowl. Mix in hot water until well combined. Let stand for 5 minutes.
- Meanwhile, heat oil in a wok over medium- to medium-high heat. Drop spoonfuls of batter into the hot oil. Cook fritters in batches, flipping halfway, until browned on both sides, 3 to 4 minutes. Drain on a paper towel-lined plate.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 20.4 g, Cholesterol 33.8 mg, Fat 5.2 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.8 g, Sodium 472.3 mg, Sugar 1.3 g
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- Mix flour, chili paste, salt & water and combine until the texture is smooth. The texture should be thick but not too watery.
- Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, it's time to cook the cucur udang.
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- Sift both flours into a large mixing bowl and add seasoning. Add beaten egg and mix into a batter with water. Stir in bean sprouts, spring onion, chilli and onion then leave batter to stand for 30-40 minutes.
- Heat a metal ladle in hot oil for half a minute. Fill the hot ladle with 1½ tablespoons of the batter mixture. Place a prawn in the centre and press lightly down with a single chopstick.
- Lower the ladle into the hot oil and lightly bathe with oil. Deep-fry until the cucur turns light golden.
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