Delicious Scallion Prawn Fritters - Crispy Version Recipe - MyKitchen101en.com (2024)

Posted by Mykitchen101en Team | May 21, 2019 | 0

Prawn fritter (Cucur Udang) is a common street food in many places, especially in Southeast Asia countries. These deep-fried prawn fritters are typically served as tea-time snacks. Another similar common street food in Southeast Asia is anchovies fritter.

This is a crispy version of prawn fritter, if you are looking for fritters that are crispy on the outside and soft on the inside, increase the all-purpose flour to rice flour ratio.

If you aren’t allergic to crustacean shellfish, this is a simple dish that is absolutely delicious and very addictive. Crispy prawn fritters are best served with sweet and sour chili sauce.

Tips:

• Garlic chili dipping sauce in this recipe uses tapioca as a thickening agent, you may use other starches such as corn starch, potato starch, and sweet potato starch for thickening.
• Add more starch for thicker sauce and vice versa.
• Make thinner fritters for a crispier texture.
• Other vegetables such as chives, bean sprouts, julienned carrots, onion, and red chili can be added to the batter as desired.
• If you prefer crispy outside, and soft interior fritters, increase the flour to rice flour ratio; add more all-purpose flour, and reduce rice flour.

Chinese Version: 酥脆炸虾饼

Crispy Scallion Prawn Fritters (Cucur Udang) Recipe | MyKitchen101en

Ingredients:

Ingredients for Batter:

• 150 g rice flour
• 50 g all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 1 tsp pepper
• ½ tsp chicken stock powder
• 3 Tbsp oil
• 1 egg (large)
• 200 ml water
• 1 bulb scallion (spring onion)
• 250 g small prawn (shrimp)

Ingredients for Chili Sauce:

• 50 ml water
• 2 tsp vinegar
• ¼ tsp salt
• 30 g sugar
• 1 clove garlic
• 1 ½ tsp chili powder
• 1 tsp Tapioca starch (slaked, add 1 Tbsps. of water)

Instructions:

1 Bring water to boil, add in ½ tsp salt, blanch prawn for 1½ minutes, drain and set aside.

2 Prepare chili dipping sauce: Mix 50 ml water, 2 tsp vinegar, ¼ tsp salt, 30 g sugar, 1 clove of pressed garlic and 1 ½ tsp of chili powder.

3 Bring the mixture to boil in a saucepan, keep stirring until all sugar has dissolved, reduce to medium-low heat and simmer for about 1 to 2 minutes, keep stirring.

4 Mix 1 teaspoon of tapioca starch with 1 tablespoon of water, Add it to chili sauce, and keep stirring until the sauce has thickened.

5 Cut a bulb of scallion into thin slices.

6 Mix 150 g rice flour, 50 g all-purpose flour, 2 tsp baking powder, 1 tsp salt, 1 tsp sugar, 1 tsp pepper and ½ tsp chicken stock powder.

7 Add 3 Tbsp oil to flour mixture.

8 Mix together 1 egg and 200 g water, whisk the batter until smooth with no visible lump, add in sliced scallion.

9 Heat oil together with a stainless steel ladle or wok spatula to 160°C.

10 Scoop in some batter and place a few prawns on top, as many as you prefer.

11 Submerge batter into hot cooking oil, half-done fritter should slide into the oil. You may use a chopstick or skewer to gently push prawn fritter off the wok spatula.

12 Fry to golden brown on both sides.

13 Dip in homemade garlic chili sauce and serve immediately.