Cucur Udang

Cucur Udang

We had this cucur udang for tea yesterday. Nowadays I hardly make any kuih for tea simply because by the time my other half reaches home, it is already dinner time. Yesterday was a bit different because we had this farewell dinner at the embassy, so I prepared some snack to alas perut  before we went to the embassy. Yesterday’s dinner was to bid good bye to our friend whose flying back to Malaysia tonite. We wish you guys all the best and hopefully our path will cross again in the future. You guys have been a great friend to us all. My girls and  Haqeem will definitely gonna miss Anis dearly. It is sad to see you guys leaving but well… that’s LIFE!

Okay, this recipe I took from blog Dapur Tanpa Sempadan. To  tell you the truth, this blog has really inspired me to cook.

Ingredient 🙂
2 cups flour
1/2 tbsp instant yeast
1 3/4 – 2 cups water
1 cup bean sprouts
5 chives – cut into 1″strips
1 green onion- chopped to small pieces
1/3 tsp turmeric powder
1 tsp salt
20 medium side prawn

Ingredient (Chili sauce) 🙂
5 red hili
1/3 cup sugar
1/4 cup vinegar
3 cloves garlic
1/4 tsp salt

Method 🙂

Cucur Udang : Mix flour, yeast, turmeric powder and salt. Slowly add water little at a time until the texture is smooth and thick. Throw in the bean sprouts, chopped chives and spring onion into the mixture and mix well. Leave it for 30 minutes. Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, heat up a soup ladle for 1 minute in hot oil, scoop the batter into the heated soup ladle 3/4 full, place one prawn onto the batter and dip the ladle into the hot oil. Once the batter is harden, remove it from the ladle and fry till golden brown.

Chili Sauce : Blend red chili and garlic and place it into a pan. Add salt and sugar. Cook until thick and then add the vinegar, mix well and cook again until the sauce thicken.

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