To me, this is an absolutely the traditional recipe for Malaysian Cucur Udang (Prawn Fritters). I have the recipes for a while now but never thought of making them until recently. The recipe was adapted from one of the popular chef and food styling in Malaysia. Her name is Rohani Jelani and she does cooking classes at her home too. So, do try this prawn fritters recipes and enjoy!
Cucur Udang (Prawn Fritters)
200 g ( 1 1/2 cups) Plain Flour, sifted
1/2 tsp Baking Powder
1/4 tsp Ground Turmeric
1 level tsp Salt
250 ml (1 cup) Water
100 g (1/2 cup) Chinese Chives, trimmed and cut into 4 cm ( 1 1/2 inch) lengths
100 g (2 cups) Bean Sprouts, rinsed
20 Medium Prawns, peeled, with tails intact
Oil for frying
Combine the flour, baking powder, turmeric and salt into a mixing bowl. Add water and mix it with a spoon to make a fairly thick batter. Then stir in the chives and bean sprouts.
Heat the oil in a small saucepan over medium heat. Place a small ladle in the oil to and heat it for 4 to 5 minutes. Then lift the ladle out from the oil and allowing excess oil to drip off.
Spoon enough batter to fill the ladle almost to the top and press a prawn into the top of the batter and gently lower the ladle into the oil. After 2 to 3 minutes, when the base of the fritter has formed a crust, gently push it out of the ladle with the tip of a spatula or small knife and allow it to continue frying in the oil until golden brown. Refill the ladle with more batter and continue until all the batter is used up.
Drain fritters on paper towel. Cool for 5 to 10 minutes before cutting fritters into cubes or slices.
Note: I have used half of the prawns and chop it before mixing them into the batter.