CUCUR UDANG (PRAWN FRITTERS)

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation

INGREDIENTS

• 200 grams plain flour, or self raising flour
• 1 cup water
• 1 teaspoon chili paste, optional, but makes the color nicer
• 1/2 green onion, chopped to small pieces
• 1 red chili, thinly sliced
• 3 chives, cut to 1-inch strips
• 1/2 cup cooked corn kernels
• 80 grams small fresh shrimps, beheaded
• 1/2 teaspoon salt

 

METHOD

• Mix flour, chili paste, salt & water and combine until the texture is smooth. The texture should be thick but not too watery. 
• Throw in the chopped onions, chives, sliced chili, corns, prawns and combine.
• Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, it's time to cook the cucur udang.
•  Scoop a spoonful of the cucur udang mixture and drop it into the oil for frying. Don't cramp too many pieces at one time as they need room to fry around until they reach a golden brown color, about 3-5 minutes.
•  Transfer to a cooling rack and repeat with remaining mixture. This recipe makes about 20 cucur udang, enough for 4 persons.