Ingredients

  • Serves 4 people
  • 150 g prawns (peeled and coarsely chopped)

  • 250 g plain flour (sifted)

  • 100 g dried shrimps (soaked in water and chopped)

  • 100 g spring onion (cut into 2 cm pieces)

  • 100 g bean sprouts (rinsed and drained)

  • 1 tsp baking powder

  • 1 tsp turmeric powder

  • 1 clove garlic (minced)

  • 1 tsp salt 

  • 1/2 large red chili (deseeded and thinly sliced)

  • water

  • vegetable oil

  • chili sauce or ketchup for dipping

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Recipe Courtesy of
Asian Food Network

Cucur Udang

Indulge in delicious deep-fried prawn fritters, one is simply not enough!
  • Medium
  • 60 min
  • 120 min
  • 15 min
  • 3 steps
  • 13 Ingredients
  • Medium
  • 3 steps
  • 13 Ingredients
  • 60 min
  • 120 min
  • 15 min

Instructions

  1. Mix dry ingredients

    • In a big mixing bowl, add sifted plain flour, 1 tsp baking powder, 1 tsp salt, 1 tsp turmeric powder and 50 ml water. If the mixture is too dry, slowly add 2 tsp water at a time until the mixture is thick and without lumps.


  2. Add the rest of the ingredients

    • Add minced garlic, chopped dried shrimps, thinly sliced large red chili and sliced spring onions. Mix it well.
    • Add peeled and coarsely chopped prawns and bean sprouts. Fold in the mixture.

    You may substitute bean sprouts with any vegetable of your choice



  3. Deep-fry mixture

    • In a pan, heat up enough oil for deep-frying. Slowly drop 1 tablespoon of mixture and deep-fry for 2 minutes or until brown. Remove from pot and drain excess oil on a paper towel-lined plate.

    | To prevent mixture from sticking to the spoon, dip the spoon in oil before scooping up the mixture

    Deep-fry mixture


Plate and Serve!

Here’s a recipe for everyone’s favorite breakfast –fluffy, decadent pancakes, but with coconut oil and palm sugar for a Southeast Asian twist!

Plate and Serve!

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Ingredients
  • Serves 4 people
  • 150 g prawns (peeled and coarsely chopped)

  • 250 g plain flour (sifted)

  • 100 g dried shrimps (soaked in water and chopped)

  • 100 g spring onion (cut into 2 cm pieces)

  • 100 g bean sprouts (rinsed and drained)

  • 1 tsp baking powder

  • 1 tsp turmeric powder

  • 1 clove garlic (minced)

  • 1 tsp salt 

  • 1/2 large red chili (deseeded and thinly sliced)

  • water

  • vegetable oil

  • chili sauce or ketchup for dipping

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