SCALLION PRAWN FRITTERS
SCALLION PRAWN FRITTERS
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 snack.
Tips:
- Garlic chili dipping sauce in this recipe uses tapioca as thickening agent, you may use other starches such as corn starch, potato starch, sweet potato starch for thickening.
- Add more starch for thicker sauce and vice versa.
- Make thinner fritters for crispier texture.
- Other vegetables such as chives, bean sprouts, julienned carrots, onion, red chili can be added to the batter as desired.
- If you prefer crispy outside, and a soft interior fritters, increase flour to rice flour ratio; add more all-purpose flour and reduce rice flour.
Ingredients for Batter:
- 150g rice flour
- 50g 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)
- 250g small prawn (shrimp)
Ingredients for Chili Sauce:
- 50 ml water
- 2 tsp vinegar
- ¼ tsp salt
- 30g sugar
- 1 clove garlic
- 1 ½ tsp chili powder
- 1 tsp Tapioca starch (slaked, add 1 Tbsps. of water)
1 Bring water to boil, add in ½ tsp salt, blanch prawn for 1 ½ minutes, drain and set aside.
2 Prepare chili dipping sauce: Mix 50 ml water, 2 tsp vinegar, ¼ tsp salt, 30g sugar, 1 clove of pressed garlic and 1½ 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 tablespoons of water, Add in to chili sauce, keep stirring until the sauce has thickened.
5 Cut a bulb of scallion into thin slices.
6 Mix 150g rice flour, 50g 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 200g 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.
Photo & Recipe credited to: My Kitchen 101
Ingredients used in this recipe
| # | Item Name | Unit | Quantity | Price | |
|---|---|---|---|---|---|
| 1 | Cap Sauh Wheat Flour | 1kg | 1 | RM 3.90 | |
| 2 | Cap Teratai Blended Rice Flour | 500g | 1 | RM 1.85 | |
| 3 | D'Fresh Eggs Large | 10s | 1 | RM 8.00 | |
| 4 | Vesawit Cooking Oil | 500g | 1 | RM 4.20 | |
| 5 | Spring Onion | 100g | 1 | RM 3.55 | |
| 7 | White Garlic | 500g | 1 | RM 5.95 | |
| 8 | Yeo's Artificial Vinegar | 630ml | 1 | RM 3.90 | |
| 9 | Royal Baking Powder | 226g | 1 | RM 7.93 | |
| 10 | Double Swallow Fine Salt | 375g | 1 | RM 1.10 | |
| 11 | #PraiCoarse Sugar-limit 2 pack | 1kg | 1 | RM 2.85 | |
| 12 | Cap Kapal Tapioca Starch | 500g | 1 | RM 2.00 |
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