Thursday, February 5, 2009

Cucur Udang (Prawn Fritters)

Adapted from Seasaltwithfood.

This is a delicious, simple Malaysian fritter recipe that doesn't look like much before it's cooked, but comes out crispy on the outside, chewy in the middle, and oh so tasty! These are simple to make small for appies, or a little bigger as a side dish with a lovely soup. I got about 12 big (about palm-sized) fritters out of this!

1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp ground turmeric
1 tsp salt
1 cup water (maybe a little more)
1/2 cup green onions, roughly chopped (you could also use chives, or shallots!)
2 cups bean sprouts, rinsed well (really, really well!) and shaken dry
1/4 to 1/3 lb raw prawns, shelled and chopped roughly (or whole, if you prefer!)
Oil for frying

Combine the flour, baking powder, turmeric and salt into a mixing bowl. Add water and mix it with a spoon to make a fairly thick batter. Stir in the chives, bean sprouts and prawns. Add more water if the batter seems too thick - it should be smooth, but not like a chunk of dough. The consistency should be like a really thick pancake batter.

Heat about an inch of oil in a frying pan to about 375 degrees.

Using a large spoon, take a scoop of batter, and gently drop it into the oil. Repeat. Cook 3-4 minutes until golden brown, and flip to cook the other side, another 2-3 minutes until golden brown and crispy.

Drain fritters on paper towel. Cool for 5-10 minutes, and then dig in! These are excellent served with a seasoned mayonnaise dip - we made ours with mayo, chile paste and a little chopped cilantro. These are also really delicious several hours later at room temperature! Next time I make some, I'm making extras to snack on after dinner!

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