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Wednesday, May 18, 2005 |
| Recipe: Cucur Udang (Malaysian)
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Good for a snack and afternoon tea.
Ingredients:
Prawns (up to you however many you want to use)
Spring Onions
Onion
Plain all-purpose flour
Egg
Salt
Black pepper
Water
Cooking oil
Pre-cooking preparations:
1. De-shell the prawns if preferred. If you leave them on make sure you trim off all sharp edges. The cucur udang can either have one whole prawn in the middle or you can chop up the prawns and chuck it into the batter.
2. Chop up the onion and spring onion. For those of you who don’t know what is spring onion, it called “chung” in Chinese and it’s long and green and hollow and used to garnish porridge. It’s up to you how much you want to put in, personally I like loads of onion and less spring onion.
Batter instructions:
1. Pour about 2 cups of flours into a large mixing bowl. Add in 2 eggs and mix it in. I average about one egg per cup of flour.
2. Add water bit by bit into the flour mixture and mix well. Do this until you get a good consistency for the batter. Add more flour if necessary. If a lot of flour is added add one egg.
3. Once you get the batter to be smooth and thick like a pancake batter, add salt and pepper for taste, and also add in the onion, spring onion and prawns. Those who want one prawn on each fritter don’t add the prawns.
Cooking instructions:
1. To cook the fritters, just heat up enough cooking oil in a wok.
2. About one tbsp of batter should make a perfectly sized fritter. If you want the cucur udang to be perfectly circular, use a metal egg ring. For those who want one prawn per fritter, add the prawn in the center after placing the batter in the oil.Once it’s firm and golden brown remove it and drain it. |
| posted by
WanTse @ 5/18/2005 09:02:00 pm
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