Prawn Fritters/Cucur Udang

This fritter is one of the most common favourite teatime kuih among Malaysians. And frankly one of my favourite too.The difference in the recipe is in the usage of yeast.Some recipe uses yeast while some do not!Normally I do not use yeast, but realized by using them it helps the fritters to be fluffy and spongy. Preparing it is sooo easy and there is a dipping sauce as well that goes with it.This fritter goes well with a hot cup of tea anytime.The batter is poured into a ladle(which had been heated in oil) and a medium size prawn is placed in the middle and deep fried . The procedure will be written as you read along.So lets check out the recipe.

Ingredients

2 cups of plain flour

½ tbsp instant yeast(I used mauripan)

1 ¾ cup of lukewarm water

1 cup of bean sprout (you can use more if you want)

½ cup of cut chives (cut about 1 cm in length)

1 onion (chopped)

½ tsp turmeric powder

1 tsp Salt

8-10  fresh prawns (medium size- ensure that you wipe dry the prawns, to avoid it spluttering  in hot oil)

For the sauce

4-5 fresh red chillies(the want I used was quite long in length,if smaller use more)

1/3 cup of sugar

¼ cup white vinegar

3 nip garlic ( I don’t like the garlic smell that much so have lessen to 1 large one only)

A pinch of salt

Procedure

In a large bowl, combine flour,turmeric powder ,yeast and salt.Mix it well .Add in the chives and beansprout.Then add in bit by bit water until you get a batter.Do not use more then 1 ¾ cup of water.Ensure that you use the same cup when measuring flour and water .This will give the correct consistency . Keep aside for 30 mins for it to rise slightly.

For the sauce

Use a mixer and grind all the ingredients coarsely.Heat a wok, and pour the grinded ingredients .To it add about  ½ cup of water .Leave it to cook slightly, about 3 -4 mins.Close fire.Leave to cool .Its advisable to prepare the dipping sauce earlier.The more it marinates, the better the taste becomes.

To fry the fritters:

You need 2 ladles, a sharp small knife and a metal spatula.The ladle is used to pour the batter in.The knife to loosen the edges and the spatula for you to turn the fritters occasionally until it turns brown.

 

I used a small wok with 2 cups of oil.I fried the fritters one at a time.The idea, to limit the usage of oil. A smaller wok, will make the oil rise up higher.Heat the oil, and at the same time place the ladle in the wok as well.One requires to heat the metal ladle for about 2 mins. Then slowly, take out the ladle from the heated oil, pouring back excess oil into the wok, pour in one ladleful of batter into the heated ladle, placing a prawn in the center ,and slowly placing it back into the hot oil. The batter will rise ,so do not pour a lot. Leave it to fry for about 20 secs or so, then loosen the edges using a knife, if still sticking to the ladle, then try again after another 20secs. You will only need more then 20secs for the first fritter, as you go on frying , the fritter will easily come out from the ladle.Fry until golden brown, and transfer to a kitchen paper towel to drain excess oil. Do the same for all the fritters.

To serve: Quarter a fritter and pour the sauce on top.

This recipe yields 8 fritters.

Adapted from:www.tiffinbiru.com

Submitting the above recipe to Inspire Me Monday-Week 114 hosted byCreate With Joy