Cucur Udang Recipe

Prawn fritters or cucur udang is my all time favorite fritter though getting it right is always a case of trial and error whenever a long time has lapsed since I last fried a batch. Since, we have some fresh prawns today, I decided to celebrate the turning on of my Gas Malaysia with some cucur udang for breakfast :)

The basic recipe for cucur udang is:

10 -15 Fresh Prawns - de-veined and de-shelled; whole or cut in smaller pieces to your liking

3 cloves of garlic

1/2 medium sized onion

1 tablespoon of dried shrimps

1/2 teaspoon of chilli powder

1/2 teaspoon turmeric powder

1 teaspoon of oil 

pinch of salt

pinch of bicarbonate of soda

350grm flour

water (usually about slightly less than 2 parts water to 3 parts flour)

Blend all of the above (the oil is to make the blending easier if you are just folding with hand then you can omit the oil)

The trial and error for cucur udang recipe is usually the combination of water and flour. What I usually do is I will usually test fry a small portion to see how the texture is like and adjust flour or water accordingly. The texture of the prawn fritter (cucur udang) batter should be something like below picture. The batter should not slide down the spoon easily, you should feel a bit of weight when scooping the batter but it should still be able to slide down the spoon without you having to flick your wrist.  

cucur udang batter texture should be something like this

Deep fry the batter spoonful by spoonful on medium heat. The fritters cook fast so make sure you don't burn it. Happy trying :)