Cucur Udang (Prawn Fritters)
by Julie Lin
I adore travelling and always have. Of course, food is a key factor in what draws me to a country. While I was in Cádiz, in the south of Spain, exploring the local sherry and trying flamenco dancing with friends, I rediscovered this dish of shrimp fritters called tortillitas de camerones. I wonder whether this dish has any connective roots to cucur udang, from when the Portuguese colonised Melaka. Within Malaysia’s colonisation, there has been a huge crossover with foods. The two types of fritters are both incredibly simple: the prawns have to be on the outside and the fritters themselves are very flat.
Method
Based on 4 servings, adjust as needed.
Step 1
First, make the batter. In a large mixing bowl, combine the rice flour, white wholewheat flour, bicarbonate of soda and turmeric. Crack the egg into the bowl, whisk it into the flour mixture and then gradually add 180ml of water (if cooking for 4), little by little, to form a smooth batter. The consistency should be similar to a pancake batter; it should coat the back of a spoon but not be too thick.
Step 2
Fold the praewsn, chopped garlic chives and bean sprouts into the batter. Season with a pinch each of salt and white pepper.
Step 3
Fill a deep-fat fryer or large, heavy-based saucepan no more than two-thirds full with oil. Heat the vegetable oil to 170°C. Meanwhile, line a tray or plate with kitchen paper and keep a spider or slotted spoon to hand.
Step 4
Working in batches so that you don’t overcrowd the pan, spoon the batter into the oil to form small fritters. (If there are too many fritters in the fryer at once, the oil temperature will drop and they won’t go crispy.) Deep-fry for 3–4 minutes on each side, or until golden, crispy and cooked through. Transfer the prawn fritters to the lined tray or plate to drain any excess oil.
Step 5
Once they are all cooked, serve the fritters immediately while hot with Sambal Oelek or Malaysian chilli sauce for dipping.
- Ingredients
- Based on 4 servings
-
4 tbsp Malaysian Chilli Sauce, or Sambal Oelek, to serve 1x Maggi Authentic Malaysian Extra Hot Chilli Sauce 320g -
125g Rice Flour 1x Freee Gluten Free Rice Flour 1kg -
40g White Flour 1x Sainsbury's Plain Flour 1.5kg -
0.5tsp Bicarbonate Of Soda 1x Sainsbury's Bicarbonate Of Soda 180g -
1 pinch Ground Turmeric 1x Sainsbury's Turmeric 48g -
1 Large Egg 1x Sainsbury's British Free Range Eggs Large x6 -
30 Whole Raw Small Medium Prawns, shelled and deveined 1x Sainsbury's Frozen Raw Peeled Jumbo King Prawns ASC, Taste the Difference 225g -
30g Beansprouts 1x Sainsbury's Beansprouts 300g -
2 tbsp Fresh Chives, or garlic chives, chopped 1x Sainsbury's Bunched Chives 20g -
200mls Vegetable Oil, for deep-frying 1x Sainsbury's Vegetable Oil 1L -
Salt, to taste, and ground white pepper 1x Maldon Sea Salt Flakes 250g