Do you like Malaysian food? As someone that enjoys international cuisine, I always like to offer a wide variety of flavors for clients.
I recently incorporated these Cucur Udang / Prawn Fritters, a common Malaysian food, for a formal wine-pairing dinner and they were a hit! I paired them with a glass of Savingnon Blanc as the first course. For this particular ‘small plates’ dinner I offered what I called a “Seafood Duo,” crispy prawn fritters with a sweet chili sauce and two seared scallops plated side by side on an extra large glass platter. My clients told me they were a perfect complement to the wine.
Cucur Udang/Prawn Fritters Recipe
As Malaysian food goes, this prawn fritters recipe is very simple and can be made with ingredients you probably already have in your pantry.
- 60 gms (2 oz) wheat flour sifted
- 10-12 small prawns shelled and de-veined
- 30 gms (1 oz) fresh corn
- 30 gms (1 oz) bean sprouts
- 20 gms (3/4 oz) shallots (1 small shallot)
- 10 gms (3/8 oz) spring onion (cut into 2 cm (3/4 in))
- 1/8 tsp turmeric powder
- ½ tsp salt
- 90 ml (3 oz) water
- Oil for frying
- Place the sifted flour in a mixing bowl, add the salt and turmeric powder. Mix well.
- Add the prawns, corn, shallots, bean sprouts and spring onions. Mix well.
- Add water slowly, forming a batter.
- Heat oil to 375 deg F in a deep pan. Drop spoonfuls of the prawn mixture batter into the oil increasing the temperature to ensure 350-375 deg F is maintained. Fry until golden brown.
- Remove and drain on paper towels.
- Serve with sweet chili sauce, store bought or homemade (recipe follows).
Sweet Chili Sauce Recipe
- 2 medium red peppers, deseeded and chopped
- 4 Thai or Bird chilies with seeds, chopped
- 2 cloves garlic, chopped
- ½ cup white sugar
- ¼ cup white vinegar
- ¼ cup water
- 1 tsp salt
- Add all ingredients into a small sauce pan and simmer for 20 minutes until thickened.
- Remove from heat and let cool before serving.
Here are the most important items to have on hand for this recipe:
- A cast iron pot (like a Dutch Oven for frying) as this retains heat best. A Chinese Wok would work well too.
- A high-heat oil such as grape seed oil, peanut oil, coconut oil or lard.
- An instant-read thermometer to monitor the temperature of the oil. If the oil is too hot it will start to smoke and your food will taste burnt; however if it’s too cold your food will taste greasy and absorb the cooking oil, making the fritters heavy and soggy.
- Use a specialized kitchen tool, like a spider, to retrieve the cooked fritters from the hot oil.
Download and print the recipe here.
What’s your favorite type of Malaysian food? Have you ever tried making prawn fritters like these before?
Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.