These Malaysian shrimp fritters are easy to prepare. The fritters are traditionally served as an appetizer – however you choose to serve it, they are simply delicious!
PRAWN FRITTERS (Cucur Udang)
If using uncooked prawns (they are pink when cooked) just pour hot boiling water over the prawns then after 1 minute, place immediately in cold water. Then chop up for this recipe. Also you can remove the egg if desired – the original recipe did not have an egg – but on our test kicthen we felt the egg would help bind the mix a little more easily for the home cook.
1 1/2 cups plain flour
1/4 tsp turmeric powder
1 tsp chicken stock powder
½ cup water
1 handful bean sprouts, roughly chopped
1 handful carrots, diced
1 handful cabbage, finely sliced
1 Tbsp chives, finely chopped
1 Tsp spring onion, diced
4 large king prawns, shelled, de-veined and cut into small pieces
oil for frying (approx 1 cup)
salt and pepper to taste
a squeeze of lemon juice
Add powders to the flour and mix well. Add the egg and water – making a base for the fritters. Add chopped vegetables, herbs and prawns and mix well.
Add salt and pepper to taste and squeeze of lemon juice.
Heat a large deep-dish frying pan with sufficient oil for deep frying until it reaches 160°C. Make large spoonfuls of the mixture and slowly add to the bubbling oil. Deep fry for 1-2 minutes, until golden brown. Alternatively, we cooked for a few minutes each side in a fry pan with a little rice bran oil.
Serve while hot, garnished with parsley or chives and with a sweet chilli dipping sauce.
- The smaller the vegetables are diced and sliced, the more the fritter will ‘melt in your mouth’
- You can use frozen prawns for convenience. Run prawns under cold water in a sieve for a minute or so to thaw, then squeeze gently to remove the excess water before adding to the mix
- If you don’t want to make all of the fritters at once, the mixture will keep in an airtight container in the refrigerator for up to 24 hours
- When frying, don’t overcrowd the pan as it will lessen the temperature of the oil