Prawn fritter (Cucur Udang) is a common street food in many places, especially in Southeast Asia countries. These deep-fried prawn fritters are typically served as tea-time snacks. Another similar common street food in Southeast Asia is anchovies fritter.
This is a crispy version of prawn fritter, if you are looking for fritters that are crispy on the outside and soft on the inside, increase the all-purpose flour to rice flour ratio.
If you aren’t allergic to crustacean shellfish, this is a simple dish that is absolutely delicious and very addictive. Crispy prawn fritters are best served with sweet and sour chili sauce.
Tips:
- Garlic chili dipping sauce in this recipe uses tapioca as a thickening agent, you may use other starches such as corn starch, potato starch, and sweet potato starch for thickening.
- Add more starch for thicker sauce and vice versa.
- Make thinner fritters for a crispier texture.
- Other vegetables such as chives, bean sprouts, julienned carrots, onion, and red chili can be added to the batter as desired.
- If you prefer crispy outside, and soft interior fritters, increase the flour to rice flour ratio; add more all-purpose flour, and reduce rice flour.
Chinese Version: 酥脆炸虾饼
Crispy Scallion Prawn Fritters (Cucur Udang) Recipe | MyKitchen101en
Ingredients:
Ingredients for Batter:
- 150 g rice flour
- 50 g all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 1 tsp pepper
- ½ tsp chicken stock powder
- 3 Tbsp oil
- 1 egg (large)
- 200 ml water
- 1 bulb scallion (spring onion)
- 250 g small prawn (shrimp)
Ingredients for Chili Sauce:
- 50 ml water
- 2 tsp vinegar
- ¼ tsp salt
- 30 g sugar
- 1 clove garlic
- 1 ½ tsp chili powder
- 1 tsp Tapioca starch (slaked, add 1 Tbsps. of water)
Instructions:
1 Bring water to boil, add in ½ tsp salt, blanch prawn for 1½ minutes, drain and set aside.
2 Prepare chili dipping sauce: Mix 50 ml water, 2 tsp vinegar, ¼ tsp salt, 30 g sugar, 1 clove of pressed garlic and 1 ½ tsp of chili powder.
3 Bring the mixture to boil in a saucepan, keep stirring until all sugar has dissolved, reduce to medium-low heat and simmer for about 1 to 2 minutes, keep stirring.
4 Mix 1 teaspoon of tapioca starch with 1 tablespoon of water, Add it to chili sauce, and keep stirring until the sauce has thickened.
5 Cut a bulb of scallion into thin slices.
6 Mix 150 g rice flour, 50 g all-purpose flour, 2 tsp baking powder, 1 tsp salt, 1 tsp sugar, 1 tsp pepper and ½ tsp chicken stock powder.
7 Add 3 Tbsp oil to flour mixture.
8 Mix together 1 egg and 200 g water, whisk the batter until smooth with no visible lump, add in sliced scallion.
9 Heat oil together with a stainless steel ladle or wok spatula to 160°C.
10 Scoop in some batter and place a few prawns on top, as many as you prefer.
11 Submerge batter into hot cooking oil, half-done fritter should slide into the oil. You may use a chopstick or skewer to gently push prawn fritter off the wok spatula.
12 Fry to golden brown on both sides.
13 Dip in homemade garlic chili sauce and serve immediately.
Crispy Scallion Prawn Fritters (Cucur Udang) Recipe
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Ingredients
Ingredients for Batter:
- 150 g rice flour
- 50 g all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 1 tsp pepper
- ½ tsp chicken stock powder
- 3 tbsps oil
- 1 egg large
- 200 ml water
- 1 bulb scallion spring onion
- 250 g small prawn shrimp
Ingredients for Chili Sauce:
- 50 ml water
- 2 tsp vinegar
- ¼ tsp salt
- 30 g sugar
- 1 clove garlic
- 1½ tsp chili powder
- 1 tsp Tapioca starch slaked, add 1 Tbsps. of water
Instructions
- Bring water to boil, add in ½ tsp salt, blanch prawn for 1½ minutes, drain and set aside.
- Prepare chili dipping sauce: Mix 50 ml water, 2 tsp vinegar, ¼ tsp salt, 30g sugar, 1 clove of pressed garlic and 1½ tsp of chili powder. Bring the mixture to boil in a saucepan, keep stirring until all sugar has dissolved, reduce to medium-low heat and simmer for about 1 to 2 minutes, keep stirring. Mix 1 teaspoon of tapioca starch with 1 tablespoons of water, Add in to chili sauce, keep stirring until the sauce has thickened.
- Cut a bulb of scallion into thin slices.
- Mix 150 g rice flour, 50 g all-purpose flour, 2 tsp baking powder, 1 tsp salt, 1 tsp sugar, 1 tsp pepper and ½ tsp chicken stock powder. Add 3 Tbsp oil to flour mixture. Mix together 1 egg and 200 g water, whisk the batter until smooth with no visible lump, add in sliced scallion.
- Heat oil together with a stainless steel ladle or wok spatula to 160°C.
- Scoop in some batter and place a few prawns on top, as many as you prefer. Submerge batter into hot cooking oil, half-done fritter should slide into the oil. You may use a chopstick or skewer to gently push prawn fritter off the wok spatula. Fry to golden brown on both sides.
- Dip in homemade garlic chili sauce and serve immediately.
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