If you're a fan of Malaysian cuisine, you've probably heard of cucur udang, a popular street food snack made with prawns and flour. This crispy and savoury dish is a favourite among locals and tourists alike, and it's surprisingly easy to make at home. In this article, we'll share a delicious Chinese-style cucur udang recipe that you can try out in your own kitchen.
The origins of cucur udang can be traced back to Malaysia, where it's commonly known as "jemput-jemput udang". However, this dish has since spread to other parts of Asia, including China, where it's often served as a dim sum item. Our recipe combines the best of both worlds, incorporating traditional Malaysian flavours with Chinese cooking techniques.
To make this dish, you'll need a few essential ingredients, including prawns, self-raising flour, rice flour, and water. We'll show you step-by-step how to prepare the batter and cook the fritters to perfection. Whether you're an experienced cook or a beginner, you'll find our recipe easy to follow and fun to make. So, let's get started!
Key Takeaways
- Cucur udang is a popular Malaysian street food snack made with prawns and flour.
- Our Chinese-style cucur udang recipe combines traditional Malaysian flavours with Chinese cooking techniques.
- This recipe is easy to follow and can be adapted to include different types of seafood.
Origins of Cucur Udang
Cucur Udang, also known as Prawn Fritters, is a popular snack in Malaysia, Singapore, and Indonesia. The word "cucur" means fritters, while "udang" means prawns. This snack is typically made by mixing prawns, flour, and spices into a batter, which is then deep-fried until crispy.
The origins of Cucur Udang are not entirely clear, but it is believed to have originated in Malaysia. It is a popular street food in Malaysia, and it is often served at festivals and other celebrations. In Singapore and Indonesia, it is also a popular snack, and it is often sold by street vendors.
Cucur Udang is a versatile snack that can be made with different types of seafood, including squid, crab, and fish. If you are looking to add a seafood twist to your Cucur Udang recipe, you can try using prawns, squid, or crab meat. These seafood ingredients will give your fritters a unique flavour and texture.
To make the perfect Cucur Udang, you will need to use a mixture of self-raising flour and rice flour, as well as some spices such as turmeric powder, salt, and white pepper. You can also add some chopped spring onions or Chinese chives to give your fritters an extra kick of flavour.
Cucur Udang is a delicious and easy-to-make snack that is perfect for any occasion. Whether you are looking to add a seafood twist to your recipe or stick to the traditional prawn fritters, this snack is sure to be a hit with your family and friends.
Essential Ingredients
When it comes to making Chinese-style cucur udang, there are a few key ingredients that you will need to ensure that your fritters turn out perfectly. In this section, we'll take a closer look at these essential ingredients and what makes them so important.
Prawns Selection
The prawns are the star of the show in this recipe, so it's important to choose good quality ones. Look for fresh, plump prawns with a slightly sweet aroma. You can use any type of prawns you like, but tiger prawns are a popular choice for their large size and meaty texture. Alternatively, you could use other types of seafood such as squid or crab meat for a different twist on this classic recipe.
Batter Basics
The batter is what gives cucur udang its signature crispy texture. To make the batter, you'll need flour, water, salt, and sugar. Self-raising flour is the best choice as it will give your fritters a light and fluffy texture. Rice flour can also be added to the batter to make it even crispier. It's important to mix the batter well to ensure that there are no lumps. The consistency of the batter should be thick enough to coat the prawns, but not so thick that it becomes gloopy.
Additional Flavours
To give your cucur udang a little extra flavour, you can add some chopped chives, carrot, onion, and bean sprouts to the batter. These ingredients will add a nice crunch and a pop of colour to your fritters. You can also add some chopped spring onion to the batter for a subtle onion flavour. Finally, serve your cucur udang with some sweet chili sauce on the side for dipping.
By selecting the right prawns, mixing the batter correctly with the right ingredients, and adding some additional flavours, you can create a delicious Chinese-style cucur udang that will impress your friends and family.
Preparing the Batter
To make Chinese cucur udang, you need to prepare the batter first. The batter is the most crucial part of the recipe, and it decides the taste and texture of the fritters. Here's how you can prepare the batter for your cucur udang.
Mixing Technique
To make the batter, you need to mix rice flour, all-purpose flour, corn starch, turmeric powder, and cornflour in a large mixing bowl. Mix the dry ingredients well and then add an egg to the bowl. Mix the egg into the dry ingredients until the mixture becomes crumbly.
After that, slowly add water to the mixture and whisk until the batter becomes smooth. Make sure that there are no lumps in the batter. You can use a whisk or a fork to mix the batter, but a whisk will give you a smoother batter.
Resting Time
Once you have mixed the batter, let it rest for at least 30 minutes. The resting time allows the batter to absorb the water and become thicker. You can cover the bowl with a lid or a plastic wrap while the batter rests.
During the resting time, you can prepare the seafood that you want to use in your cucur udang. You can use prawns, shrimps, or any other seafood that you like. Clean and devein the seafood before using it.
After the resting time, you can add the seafood to the batter and mix well. Make sure that the seafood is coated evenly with the batter.
Propose the use of prawns or shrimps in the recipe as they are the most common seafood used in cucur udang. You can use fresh or frozen prawns or shrimps, but make sure that they are cleaned and deveined before using them.
Cooking Method
Deep Frying Tips
When it comes to deep frying cucur udang, there are a few tips you should keep in mind. First, make sure you use a deep pan or skillet so that the oil doesn't overflow. You should also use a metal ladle to carefully lower the fritters into the oil.
To ensure that the fritters cook evenly, don't overcrowd the pan. Cook them in small batches, and make sure there is enough space between each fritter.
Temperature Control
Temperature control is key when it comes to deep frying cucur udang. The oil should be heated to around 180°C to ensure that the fritters cook evenly and don't become greasy.
Using a thermometer to monitor the temperature of the oil is highly recommended. If the oil is too hot, the fritters will cook too quickly on the outside and be raw on the inside. If the oil is not hot enough, the fritters will absorb too much oil and become greasy.
Proposed seafood suggestion: If you are looking to add some seafood to your cucur udang recipe, you can use prawns or shrimps. Simply clean and devein the prawns, and mix them into the batter before deep frying. This will give your fritters an extra burst of flavour and texture.
Serving and Storage
Accompaniments
Cucur Udang is a delicious snack that can be enjoyed at any time of the day. It is perfect for breakfast, tea time or as a quick snack. The prawn fritters are usually served with a sweet chili sauce or a peanut sauce. You can also serve them with your favourite dipping sauce.
If you want to add more flavour to your cucur udang, you can try adding some seafood to the recipe. Shrimps and squids are great options that will complement the prawns. Make sure to clean and prepare the seafood before adding them to the batter.
Storing Leftovers
If you have any leftovers, you can store them in the refrigerator for up to 3 days. Make sure to place them in an airtight container to keep them fresh. To reheat, simply place them in the oven or air fryer for a few minutes until they are crispy again.
If you want to store them for a longer period, you can freeze them for up to a month. To freeze, place them in a single layer on a baking sheet and freeze until they are solid. Then, transfer them to a freezer-safe container or bag. When you are ready to eat them, simply reheat them in the oven or air fryer until they are crispy again.
Overall, cucur udang is a delicious snack that is easy to make and can be enjoyed at any time of the day. With the right accompaniments and storage methods, you can enjoy them for days to come.
Frequently Asked Questions
What's the secret to getting really crispy prawn fritters?
The secret to getting really crispy prawn fritters is to make sure that the oil is at the right temperature. If the oil is too hot, the fritters will burn on the outside and be undercooked on the inside. If the oil is not hot enough, the fritters will absorb too much oil and become greasy.
Can you suggest any dips to accompany Chinese prawn fritters?
Yes, there are many dips that go well with Chinese prawn fritters. Sweet chilli sauce, soy sauce, and sambal oelek are all great options. You can also make a dipping sauce by mixing together lime juice, fish sauce, sugar, and chopped chillies.
What are the key ingredients for an authentic Asian shrimp fritter?
The key ingredients for an authentic Asian shrimp fritter are prawns, flour, water, salt, and pepper. Some recipes also include bean sprouts, spring onions, and chillies.
How can I incorporate bean sprouts into prawn fritters?
To incorporate bean sprouts into prawn fritters, simply chop them up and mix them into the batter. Bean sprouts add a nice crunch and freshness to the fritters.
Is there a vegetarian alternative to prawn in a fritter recipe?
Yes, you can use tofu or tempeh instead of prawns to make a vegetarian fritter. Simply chop the tofu or tempeh into small pieces and mix them into the batter.
What oil is best for deep frying prawn cakes to achieve the perfect texture?
The best oil for deep frying prawn cakes is vegetable oil or sunflower oil. These oils have a high smoke point and a neutral flavour, which makes them perfect for frying. Avoid using olive oil or butter as they have a low smoke point and will burn quickly.
If you want to add seafood to the recipe, you can use squid or scallops instead of prawns. Squid and scallops have a similar texture to prawns and will work well in a fritter recipe.