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Tuesday, 22 July 2014

Prawn Fritters (Cucur Udang)

A recipe from Rohani Jelani with slight adjustment 

For the fritters:
150 g plain flour
½ tsp baking powder
½ tsp salt 
¼ tsp tumeric powder (you can add more for extra aroma and flavour)
50 g onion, sliced thinly
30 g carrot, finely shredded
30 g Chinese chives, cut into 4 cm lengths
150 g prawns, shelled and de-veined

1-2 waterchestnuts, chopped into small cubes
200 ml water 

For the chilli sauce:
6 fresh red chillies (120g), sliced
3 cloves garlic, sliced
1 Tbsp sugar
2 Tbsp white vinegar
2-3 Tbsp tomato ketchup
2 Tbsp water

1. Sift flour, baking powder and salt into a mixing bowl. Add the onion, carrot, Chinese chives and prawns. Stir in water and mix well.

2. Heat the oil in a wok or shallow pan on medium heat. Test by placing a small drop of batter into the oil – if it sizzles, the oil is ready. Drop tablespoonfuls of batter into the oil, leaving at least 1 cm of space between them. Fry until lightly puffed and golden brown on both sides. Drain well in a wire basket. Fry fritters in batches until all the batter is used up.

3. Meanwhile, measure all the ingredients of the chilli sauce into an electric chopper/blender and blend finely. Transfer into a small bowl. Serve the fritters hot or warm, accompanied with chilli sauce.

With the added of chopped waterchestnuts, there's some crunch in the texture when bite; and it taste good too.