malaysian crispy prawn fritters (cucur udang) with a sweet chilli dipping sauce

malaysian crispy prawn fritters (cucur udang) with a sweet chilli dipping sauce

There are many food bloggers who have a specific focus. While I suspect I am equally obsessive about food, I have always found it difficult to concentrate on one type of ingredient or cuisine. I always wanted to be a general practitioner rather than a specialist.

malaysian crispy prawn fritters (cucur udang) with a sweet chilli dipping sauce

Serves 4
Skill level: Easy

ingredients: 
180 g plain flour, sifted
1½ tsp salt
½ tsp baking powder
¼ teaspoon ground pepper (white)
1 teaspoon ground turmeric
375 ml water (plus extra if necessary)
150g cooked crayfish tails or prawns, roughly chopped
½ small red onion, very finely sliced
4 spring onions, chopped (green and white parts)
2 tbsp fresh chives, chopped
100g tinned sweetcorn, drained or a handful of beansprouts
vegetable oil, for deep-frying
dipping sauce
4 tbsp chilli sauce (I used Linghams but Maggi would be good too)
2 tbsp Worcestershire Sauce
1 tbsp light soy sauce
1 tbsp fresh lime juice
1 tsp palm or light brown sugar
½ tsp mustard powder

directions:

1. Make dipping sauce by combining all the ingredients. Set aside.
2. Sift flour with baking powder. Add salt, pepper and turmeric.
3. Slowly stir in the water so that batter is smooth and thick. (Add more water if very stiff). Set aside.
4. Prepare the seafood, herbs and vegetables. Tip into batter and combine well to ensure that everything is well-distributed.
5. Heat the oil in a deep-sided saucepan or wok until hot enough to brown a cube of bread in about 20 seconds. (About 170-180C if you have a cooking thermometer).
6. Spoon heaped tablespoons of the batter carefully into the hot oil. Deep-fry until golden brown, (about 3-4 minutes). Drain on paper towels and serve warm with dipping sauce.