Cucur udang recipe- How to make Malaysian prawn fritters скачать в хорошем качестве

Cucur udang recipe- How to make Malaysian prawn fritters

Cucur udang is the Malaysian version of prawn fritters, hugely popular street food that you can find at Pasar Malam (night markets), Ramadhan bazaars, and hawker stores. It has a crunchy exterior when fresh from the wok, with a soft interior filled with various vegetables. When frying, the prawns are usually placed on top and sometimes embedded in the batter. Cucur udang is unique and worth making at home. It can be a surprise for your family and an amazing snack for your guest for any special occasion. Here is the step-by-step instruction on making cucur udang (Malaysian-style prawn fritter). ================================= Recipe: Pease download/print the recipe and read more about cucur udang here: https://tasteasianfood.com/cucur-udang/ Ingredients A (for cucur udang) 250g plain flour 60g onion, small dice 30g Chinese chives, cut into 1-inch length 60g carrot, julienned 50g bean sprouts 1tsp active dry yeast 1tsp salt 1/4 tsp turmeric powder 1.5 cups water 250g prawns Ingredients B (for chili sauce) 5g dried chilies 3 cloves garlic 1 tbsp white vinegar 65g palm sugar 1/4 tsp salt 1 tbsp cornstarch 1/4 cup water Ingredients C Peanut oil for deep-frying Method: For the cucur udang Place ingredients A in a large mixing bowl. Combine to form a thick batter. Leave the batter at room temperature for a least 15 minutes. Heat some peanut oil to medium heat. Place a metal ladle in the hot oil until thoroughly heated. Add some batter into the hot ladle, and then place the prawn on top, and press slightly so prevent it from falling off during deep-frying, Place the ladle with the batter into the oil, undisturbed for a least one minute until the exterior of the batter starts to set. Remove the prawn fritter from the ladle, and let it float to the surface. Continue deep-fry the fritters until golden brown. Remove them from the oil with a slotted spoon and drain them on paper towels. For the chili sauce Remove the seeds from the dried chilies, them soak them with hot water until soft. Blend the chilies with some water with a blender to form the chili paste. Heat the chili paste in a pan, then add the chopped garlic, Malaysian chili sauce, white vinegar, palm sugar, and salt. Thicken the sauce with cornstarch slurry. (by mixing the cornstarch with water) #CucurUdang #PrawnFritters ====================================== Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang