Cucur udang is one of those snacks that you can buy from pasar malam (night market) stalls. These are delicious crispy snacks that are really easy to make. I have added some carrots and spring onions to the basic recipe as I had it made like that at the golf club and it worked really well. Feel free to improvise with other ingredients too.
This recipe makes about 15- 18 pieces.
Make up the batter by combining all the dry ingredients and mix well. Make a well and add all the wet ingredients except the prawns. Mix well and set aside for at least 30 minutes. The batter should be of the consistency that is much thicker than a pancake batter. If it is not runny enough, add more water to adjust but don’t make it too runny.
Heat up the oil.
Ideally you need a metal ladle to help create a uniform shape to each piece. Dip the ladle into the hot oil to heat up. If you don’t have a ladle, just do it free hand and pour about 2 tbsp of mixture into the pan with the prawn on top.
Put a couple tablespoons of the batter into the ladle and place a prawn in the middle and dip into the hot oil. Once the batter is a cooked a little, remove it from the ladle into the oil and fry until golden brown, usually about 3-4 minutes. Don’t fry too many at once as this will cool down the oil and take longer to cook.
Remove and place on kitchen paper to drain.
Serve immediately with sweet chilli sauce.