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.