Prawn fritter (Cucur Udang)
Ingredients- 11/2 cups plain flour
- 1/4 tsp turmeric powder
- 1 tsp chicken stock powder
- 1 handful bean sprouts, roughly chopped
- 1 handful carrots, diced
- 1 handful cabbage, sliced
- 1 tbsp chives, finely chopped
- 1 tsp spring onion, diced
- 4 large king prawns, shelled, deveined and cut into small pieces
- oil for frying (approx 1 cup)
- � cup water
- salt and pepper to taste
Add powders to the flour and mix well. Add chopped vegetables, herbs and prawns and mix well.
Add one tbsp of water at a time to the mixture, stirring to thicken. Add water slowly as needed. The mixture needs to be thick so spoonfuls can be formed. Add salt and pepper to taste.
Heat a large deep-dish frying pan with sufficient oil for deep frying until it reaches 160�C. Make large spoonfuls of the mixture and slowly add to the bubbling oil. Deep fry for 1-2 minutes, until golden brown.
Serve while hot, garnished with parsley or chives and with a sweet chilli dipping sauce.
Tips from The Mustard Seed
� The smaller the vegetables are diced and sliced,
the more the fritter will 'melt in your mouth'
� You can use frozen prawns for convenience. Run prawns under cold water in a sieve for a minute or so to thaw, then squeeze gently to remove the excess water before adding to the mix
� If you don't want to make all of the fritters at once, the mixture will keep in an airtight container in the refrigerator for up to 24 hours
� When frying, don't overcrowd the pan as it will lessen the temperature of the oil
Recipe from :
The Mustard Seed, 157 Hobson Street (inside Auckland City Hotel), Auckland