Cucur udang (malaysian prawn fritters)
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- 150g plain flour
- 125g self-raising flour
- 1 tsp salt
- 1 tbsp chicken stock powder
- 1 tsp sugar
- 1 tsp turmeric powder
- ¼ tsp white pepper
- 6 garlic chives (or spring onions), cut into thin strips
- 300g raw king prawns
- Oil, for deep-frying
- 2 tbsp Asda Flying Goose Sriracha Hot Chilli Sauce
- 2 tbsp plum sauce
- Large sprinkle sesame seeds
In a large mixing bowl, mix both types of flour with the salt, chicken stock powder, sugar, turmeric powder and pepper. Gradually add 375ml cold water to make the batter, stirring to get rid of lumps. To test if it’s thick enough, dip the back of a spoon into the mixture – the batter should stick to it.
Add chives and prawns. Leave to rest for 5-10 minutes.
Meanwhile, heat the oil in a small pan. To test whether it's hot enough, drop in a tiny bit of batter – it should sizzle and float to the surface.
Carefully drop 1 tbsp of the batter, prawns and spring onions into the oil. It should float to the surface pretty quickly. Repeat, being careful not to overcrowd your pan – you'll probably need to cook them in batches. Turn the fritters occasionally, using a pair of chopsticks or tongs, to get an even colour on both sides. They should take about 3-4 minutes to cook through. Remove and drain on kitchen roll.
Mix the Sriracha, plum sauce and sesame seeds together, then serve with the fritters.