This Chinese style of cucur udang.....or prawn fritters has been around for as long as I can remember. As a child I remember my mum used to cook this dish with prawns, sometimes adding some beansprouts and fried it thinly in a ladle that makes a good snack dip into chilli sauce........
Since prawns are very expensive nowadays ....we can use the smaller shrimps which is so much cheaper to make this dish....small children as well as adults would love to dip it in their favourite sauce.........here is a simple recipe of my prawn fritters........
200 gms small prawns- peeled and minced
1 tsp oyster sauce
1/2 tsp pepper
1/2 tsp salt
20 tbsp plain flour
1 tsp baking powder
1/4 large onions- minced
1 fresh chilli- finely sliced (optional)
350 ml water
oil for deep-frying
Season the minced prawns with salt, pepper, salt and oyster sauce....and leave aside for 5 to 10 mins or in fridge. Then add in flour, baking powder, onions, and sliced or chopped chillis and stir well adding in the water bit by bit til the batter is well mix and soft. If it is a bit dry add in more water to mix to the right consistency. (If using bigger egg, lessen the water). Set aside the batter for 10 to 15 mins for it to rise. Deep-fry in hot oil, by putting spoonful of the batter into oil. Take care not to burn the fritters by controlling the heat from medium to low once the oil is heated up. Drained on kitchen towel and serve it with rice or as snacks with sambal belacan, chilli sauce or mayonaise................
Prawn fritters frying in hot oil...............................