Malaysian Prawn Fritters - Cucur Udang Recipe | Julie Lin
Crisp, salty and with a deep flavour of the sea, these Malaysian prawn fritters are the perfect small bite.
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Slotted spoon
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Serving bowl
Ingredients
- 125g rice flour
- 40g white wholewheat flour (or plain flour)
- 1/2 tsp bicarbonate of soda
- A pinch of ground turmeric
- 1 large egg
- 15 whole raw small-medium prawns, shelled and deveined
- 15 whole raw small-medium prawns with shells on, deveined
- A handful of fresh garlic chives (or regular chives), chopped
- A handful of beansprouts
- vegetable oil, for deep-frying
- salt and ground white pepper
- Sambal Oelek, to serve
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