Cucur Udang

Product code: CCU

Cucur is a well known street food. They are very simple to make and it can be eaten hot or at room temperature. The dip served with this dish varies depending on where in Malaysian you are from. If you don’t have the ingredients to make the chilli dip then they are equally delicious with sweet chilli sauce. This dish is great for parties and can be made up to 2 hours in advance. They should be still crispy and soft and pillowy inside.

Makes about 26 fritters

For the Fritters

  • 300g raw king prawns
  • 150g plain flour
  • 125g self raising flour
  • 1 tsp salt
  • 1 tbs chicken stock powder
  • 1 tsp sugar
  • 1 tsp turmeric powder
  • ¼ tsp white pepper
  • 6 garlic chives or spring onions, cut into thin strips
  • 375ml cold water
  • Oil for deep frying

For the chilli dip

Mix 2 tbs srirancha chilli sauce + 2tbs plum sauce and add a large sprinkle of sesame seeds.

  1. Put all the dry ingredients in a large mixing bowl. Gradually add water to the flour mixture to make the batter and it shouldn’t be too lumpy.
  2. Batter should coat the back of the spoon. Add chives and prawns. Rest batter for 5 -10 minutes.
  3. Heat oil in a small saucepan. Oil should be hot enough when you drop a tiny bit of batter in, it should sizzle and float to the surface very quickly.
  4. Using a metal dessert spoon, spoon a dollop making sure there are prawns and spring onions and drop it gently into the oil. It should float to the surface pretty quickly. Repeat and don’t overcrowd your pan. Turn occasionally with a pair of chopsticks or tonsg to ensure even colour on both sides. It takes about 3 - 4 minutes to cook through.  Remove and drain on kitchen paper.  Serve with chilli dip.

Note: You can use a deep fat fryer if you have one and you can fry in bigger batches. You can add corn or beansprouts to the batter if you wish for a variation.