INTRODUCTION

Two years ago, I prepared cucur udang or prawn fritters but I have forgotten to issue the recipe. Now, I can’t locate the set of pictures. Since I bought one kilogram of prawns a few days ago, I have decided to prepare this as breakfast for the family.

There are many recipes of cucur udang in the internet. The Malay version has turmeric, chives, shallots being added yet the Chinese version usually do not have turmeric. But some has added jicama strips to the batter. What I am sharing today is the type of prawn fritters usually served by the Chinese stores in Kuching Sarawak.

The prawn fritters in Kuching is very simple. It is usually just prawns and flour, not even spring onion was added. However, though simple, it is well liked by the locals and a snack that brings fond memories.

Usually in the same store that sell these prawn fritters, the hawker also sell fruit rojak and shelved ice or Ais Kacang. This is a rather standard set up in Kuching store that sell this snack. Customers usually ordered  all the three for tea time.

The prawn fritters usually come with the side dish of deep fried tau kwa or firm bean curd. Some raw cucumbers were added and served with sweet chilli sauce dusted with crush peanuts and sesame seeds. 

In this illustration, I have used rather big prawns. This is not the best choice and in fact, smaller prawns is a better choice. The shell is softer and it is easier to eat.

Well, to get small prawns is not an easy matter in Singapore. You are looking for prawns with an average price of may be S$10 per kilogram in supermarket and usually supermarket do not carry small prawns. As a word of advise, always used smaller prawns if you are able to get it. Preferably the white prawns.

WHAT IS REQUIRED

Servings: About 6-7 cucur udang

• 6-7 medium size prawns or 12-14 small size prawns
• Some chopped spring onion (optional)

• 200 grams of self raising flour
• 20 grams of rice flour
• 240 grams of water

• 1 piece of firm tofu or taukwa (optional)

• Pinches of salt
• Dashes of white pepper
• Chicken stock or sugar to taste

Chilli Sauce

• 6 tablespoons of bottled sweet Chilli sauce
• 2 tablespoons of water
• 1 tablespoon of crushed peanuts
• 1 teaspoon of toasted sesame seeds

Others

• A metal ladle

* Optional ingredients that you can consider adding are: shredded jicama, chives , shredded yam and etc..

STEPS OF PREPREATION

• In a bowl, put the rice flour and self raising flour, add chopped spring onion, white pepper, salt and chicken stock. Stir until well combined. Gradually add in the water and stir until it forms a smooth batter.

• Heat up a pot of hot oil under high heat, once the heat is ready, put the empty metal ladle in the hot oil. Heat up the ladle for about 1 minute in the hot oil,  take out the ladle, add 2-3 tablespoons of the batter to the hot ladle, top with the prawns. Put the ladle back to the hot oil and let it deep fry until the prawn fritter floats up wards. If the fritter refuses to detach, use a satay stick to push the fritter out. Continue to deep fry both side of the the prawn fritters using MEDIUM HEAT  until golden brown. Drain and set aside.

• Deep fry the firm taukwa or firm tofu until golden brown, drain and cut into small pieces.

• As for the chilli sauces, put the chilli sauce and water in a bowl, stir until well combined. Dust with sesame seeds and crushed peanuts.

• For servings, cut the prawn fritters into small pieces, placed with deep fried taukwa and cucumber slices. Best served hot with chilli sauces as prepared above.

CONCLUSION

This is a simple recipe. If you can get the small prawns, use these soft shell small prawns. Feel free to add in other ingredients of your choice including peanuts, jicama and etc..

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