Thursday, May 19, 2011

Cucur Udang aka Prawn Fritters


This is my all time favourite Malaysian dish, it is simple and easy to make and kids loved them, and so do adults apparently, during a beer session ;)

For as long as I can remember, whenever I feel sick or lack the appetite for anything else, this cucur udang always brings me to the family table, which kid doesn't like crispy prawn fritters with Maggi Chilli sauce? 

I am not exactly sure what my mum puts in them... magic, I think ;) but prawn fritters makes me happy!!

So tonite I am going to reconstruct from memory the taste of her prawn fritters....Lord help me... I am hopeless with measurement..everything is pretty much a guess...LOL

Ingredients
  • A handful of finely chopped up prawn meat, devined, depending on how many you are feeding ;)
  • Some eggs
  • Some cornflour
  • salt and pepper to taste
  • a little water
  • finely chopped chillies
  • herbs, I used finely chopped coriander...for taste and colour ;)
  • a teaspoons of curry powder
  • Mum uses scallions aka spring onions, if you haven't got these, use shallots, they smell nicer.
Mix them all up into a semi thick batter, know what I mean, not like a runny glob? ... Then you use a tablespoon to scoop them up, (patty size) into the hot frying oil in the wok. Fry till it's golden brown. Watch the heat, don't let the onions in the patties burn. Served with sweet chilli sauce or home made chilli sauce, it's all good! Pass the beers please!


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