Prawn Fritters (Cucur Udang)

Ingredients

• 1 cup rice flour
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 3/4 cup water
• 1 large egg
• 3 scallions, thinly sliced
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• 1/2 cup bean sprouts
• 1 pound small prawns, peeled and deveined, tails left on
• 2 cups vegetable oil, for frying

Method

1. 1

   In a large bowl, whisk together the rice flour, all-purpose flour, turmeric, baking powder, salt, and white pepper.

2. 2

   Add the water and egg to the dry ingredients and whisk until you have a smooth, thick batter similar to pancake batter.

3. 3

   Stir in the scallions, garlic, shallot, and bean sprouts until evenly distributed through the batter.

4. 4

   Let the batter rest at room temperature for 10 minutes to allow the flours to hydrate.

   10:00 · Rest batter
5. 5

   Pour the vegetable oil into a 9-inch skillet to a depth of about 1/2 inch and heat over medium heat to 350°F.

   5:00 · Heat oil
6. 6

   Scoop about 2 tablespoons of batter into the hot oil, immediately press 2 to 3 prawns onto the top of each fritter so they adhere.

7. 7

   Fry the fritters in batches of 3 to 4, without crowding the skillet, until deep golden brown and crisp on the bottom, 2 to 3 minutes.

   2:00 · Fry first side
8. 8

   Flip each fritter and continue frying until golden brown and crisp on the second side and the prawns are opaque and cooked through, 2 to 3 minutes.

   2:00 · Fry second side
9. 9

   Remove fritters with a slotted spoon or spider and drain on a paper towel-lined plate.

10. 10

    Repeat frying with the remaining batter and prawns, adjusting heat as needed to maintain oil temperature between batches.

11. 11

    Serve the fritters hot with a chili dipping sauce.