Cucur Udang
The prawn fritters make from flour mix with turmeric powder which give yellow colour. This yellow batter then add with egg, beansprout, chives and chillies. The prawn put on top of the mixture and deep fried until crispy golden brown. The inside texture is soft with the taste of prawns and vegetables.
Cucur Udang can be eaten for breakfast or as a snack for afternoon tea. To eat, enjoy with satay sauce.
Level of crispy in Cucur Udang.
The outcome of fritters according to the prawn size.
Small Prawn
The ratio of the small prawn with the batter is six to one. That means for every one scoop of batter use six small prawns.
You have to put a big number of small prawns in the batter because the flesh is little.
The skin of the small prawn helps the fritters taste crispy.
You can hear the crunchy sound when we bite the fritters using small prawns.
Medium Prawns
The ratio of the small prawn with the batter is two to one.
That means for every one scoop of batter use two medium size prawns.
This medium-sized prawn makes the Cucur Udang a little less crispy than using the small prawns.
The taste of Cucur Udang become juicy and soft inside with a little crunchy on the outside.
The medium-sized prawns also make the Cucur Udang also has a naturally sweet taste.
Large Prawns
The ratio of the large prawn with the batter is one to one. That means for every one scoop of batter using one large prawn.
The Cucur Udang taste juicy with the large flesh coming from the large prawn. Even using large prawn, I do not remove the skin of the prawn as it does have an effect of crispy texture to my Cucur Udang.
Dried shrimp
Prawn fritters can also be made by using dried shrimp and it is much easier. The taste will be no sweet.
With this dry prawn, you just need to have a pinch of salt.
How to put prawn in the batter
Clean the prawn and do not remove the shells. Mix all ingredients in a big bowl except the prawn.
I make sure each fritter gets equal prawn by scooping the batter and then putting the prawn in it.
Scoop the batter in a bowl by using a spoon separately and put in a soup ladle.
For one Cucur Udang, pour seven to ten tablespoons of batter into the soup ladle. Bring the soup ladle to the oil and slowly pour in the batter from the side of the pan.
The function of the ladle is used as a mould to shape the batter. You do not use the ladle to scoop the batter as it is messy.
Deep fry until golden brown with slow heat.
For dried shrimp
The preparation for dried shrimp is a little bit different.
Use half a cup of dried shrimp and soak for 20 minutes to soften it.
Remove the water and pound the shrimp.
Then take wheat flour, chilli, turmeric powder, salt and water. In one bowl mix all the ingredients together.
Add water gradually until it becomes a thick batter.
Recipe Cucur Udang
Prep time: 10 minutes
Cook time: 20 minutes
Serving size: 10 pieces
Ingredients
- 2 cup wheat flour
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 1 chilli
- 1 cup cut chives
- 2 ½ cup of water
- 1 egg
- 12 medium prawns
- 2 cups of cooking oil for deep-fried
Instructions
Mix wheat flour, salt, turmeric powder, sliced chilli and chives. Add in water and egg. Stir thoroughly to make a batter.
Clean the prawn without removing the shell. Put aside.
Scoop the batter and put it in the soup ladle.
Add in prawn and fry with medium heat until golden brown. Fry three batter in each frying session.
How to eat Cucur Udang
Cut the fritter into small pieces with parts of prawn in each portion.
It’s nice to eat with satay sauce.
Halaman Sihat 