Image credit: Rasa Malaysia
Cucur Udang is also commonly known amongst Malaysians as “jemput jemput udang“, “jemput” meaning “invitation” and “udang” being “shrimps”. It is called “jemput” because of the bite-size of the fritters. This recipe will make the perfect snack to accompany your afternoon tea sessions.
Cucur Udang
Image credit: Rasa Malaysia
Ingredients
- 200 g
Plain flour, or self raising flour - 1 cup Water
- 1 tsp Chili paste, optional, but makes the color nicer
- ½ Green onion, chopped to small pieces
- 1 Red chili, thinly sliced
- 3 Chives, cut to 1-inch strips (2 cm)
- ½ cup Cooked corn kernels
- 80 g Small fresh shrimps, beheaded
- ½ tsp
Salt
Instructions
- 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 people.
Recipe credit: Rasa Malaysia
