Prawn Fritters or "cucur udang" is a very popular Malaysian snack. Making prawn fritters brings back childhood memories of breaking of fast time in the month of Ramadhan. This is my special recipe for Prawn Fritters - notice I use fresh chillies and oysters sauce...
1 cup bean sprout
1 cup chinese chives (kucai) -cut into one inch strips
1/2 cup all purpose flour
1/2 cup rice flour
2 fresh red chillies
5 shallots
2 tablespoon oyster sauce
1/2 teaspoon tumeric (optional)
1 cup of water
vegetable oil for deep frying
1. With a mortar and pestle pound together the chillies and shallots. Mix in the tumeric and oyster sauce.
2. In a bowl put all the dry ingredients and the vegetables .
3.Add in the prawns and the chilli -shallot paste
4. Put in the water and mix everything well. the mixture should be slightly thinner than the normal pancake batter.
5. Heat up vegetable oil for deep frying. Using a spoon drop the batter into the oil. Fry until golden brown.
6. Dry on paper towel till cool. Cut into bite size morsels.
7. Serve on its own or with peanut sauce.
The Peanut sauce - the sauce is slightly hot, sweet, sour and salty so you may adjust the sugars,salt and tamarind to your liking
1 cup of peanut - roasted without oil, skinned and grounded ( or you may use peanut butter in which case you may omit the sugar)
3 dried chillies -roasted in a wok and finely grounded in a blended
1/2 teaspoon of shrimp paste -roasted and grounded into powder (optional)
1 tablespoon tamarind mixed with 1/4 cup water
brown sugar and white sugar for taste ( about 2 tablespoon each)
1/2 cup water
In a small saucepan mix all the above ingredients and bring to boil.
No comments:
Post a Comment