Savory Prawn Fritters Recipe

cucur udang

Ingredients :

200 g	Fresh raw prawns, peeled, deveined and cut into 1cm lengths
125 g	Plain flour
125 g	Self-raising flour
50 g	Spring onions, cut into 3cm lengths
50 g	Corn kernels, fresh or tinned (optional)
380 ml	Water
1 piece	Onion, halved lengthwise and sliced across
1 - 2 tsp	Salt
1/4 tsp	Ground turmeric
-	Oil for deep-frying
-	White pepper

Method :

Sift the plain flour and self-raising flour into a mixing bowl and add salt, pepper and turmeric and stir in water to make a thick batter that falls off a spoon easily. Do no beat. Mix with a spoon.
Stir in the prawn pieces, onion, spring onions and corn kernels (if used).
Heat sufficient oil in a wok, then spoon a heaped tablespoon of the batter and prawn mixture into the hot oil and fry until golden brown evenly. This will take between 3 - 4 minutes.
Drain on paper towel and serve warm with any spicy sauce for dipping.

Asian Melting Pot

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