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Cucur Udang (Deep fried ladle cakes with prawns) Recipe

Cucur Udang (Deep fried ladle cakes with prawns) is a popular Malaysian Starter
Author :
 
On :
Monday, 7 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Malaysian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Easy
Preparation Time :
1 hour
Servings :
Serves 3
RATINGs :
Rated 5 based on 100 votes
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):

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




     

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