Cucur Udang (Deep fried ladle cakes with prawns)

Recipe by
Total Time:
1.5 hours
Serves:3
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Starter Recipes. You may also want to try Healthy Nectarine-Glazed Chicken Kebab, Best Stuffed capsicums, Easy Yetti Fry (Prawn Fry)

Rate This Recipe
5

Ingredients

  • 120g - self-rising flour
  • A pinch of baking powder
  • 1/2 tsp - salt
  • 1 - egg, beaten with a fork
  • 150ml - water
  • 100g - shelled Prawns
  • 50g - Bean sprouts
  • 1 - large onion, chopped
  • 2 stalks - spring onions, chopped
  • For the chilli sauce:
  • 4 - fresh Red Chillies
  • 1 - Shallot
  • 1 pip - Garlic
  • 1.5 inch - Ginger
  • 2 tbsp - Tomato sauce
  • Sugar and salt to taste
  • 2 tbsp - white or artificial Vinegar

How to Make Cucur Udang (Deep fried ladle cakes with prawns)

  • Combine all the ingredients for the chilli sauce in a mixer and grind smoothly.
  • Add water to get a semi-thin consistency. Keep aside for 1 hour before serving.
  • Mix the rest of the ingredients in a bowl except the prawns.
  • Heat oil in a saucepan for deep frying.
  • Dip a metal ladle into hot oil for 1 minute.
  • Remove the ladle and scoop up some batter. Press in a prawn in the centre.
  • Deep-fry until the cake turns golden.
  • Loosen the cake from the ladle with a small knife.
  • Drop the cake into hot oil again and cook until it turns golden brown.
  • Drain in absorbent paper and serve with chilli sauce.