CUCUR UDANG/PRAWN FRITTERS

This is my favorite week end kuih. A must, especially watching Hindustani movie. Goes very well with chili sauce or peanut sauce. Perfect tea-time menu.The Northern people called it "cucoq" the southern people called it "jemput-jemput" and I have encountered some who called it kuih "cekodok". When I was in Penang, I used have  it at one mamak stall near "Chowrasta", market, they called it "taqua rendang" may be because it served with fried bean curd and cucumber. Quite famous tea-time snack and to get high impact, should eat it HOT.......perghh.............Good that you make it yourself. The one sold in stall or shop usually were quite oily. I believe they added some bicarbonate soda to make it looks bigger.

INGREDIENTS
3 cups flour/3 cawan tepung gandum
1/2 cup chopped shrimps/ 1/2 cawan udang di potong kecil
1 egg/ 1 biji telur
1 small onion diced / 1 biji bawang besar di cincang
1/2 cup bean sprouts/ 1/2 cawan taugeh 
1/2 cup chives - cut 1 inch / 1/2 cawan kucai dipotong 1 inch
½ tsp baking powder/ 1/2 sdt baking powder
¼ tsp turmeric powder / 1/4 sdt serbuk kunyit
Salt to taste/ garam secukup rasa
Fresh prawn for garnishing (optional)/ Udang hidup untuk hiasan
2 pcs of tofu, fried and cut into 4/ 2 keping tahu digoreng dan potong empat
1 cucumber - cut/ 1 biji timun dipotong seperti makan dengan satay.


METHOD

• Mix flour,egg, baking powder, turmeric powder, salt & water and combine until the texture is smooth. The texture should be thick but not too watery./Gaulkan tepung, telur, serbuk kuniy, garam, baking powder dan air. Kacau hingga sebati. Pastikan adunan tidak terlalu lembut atau terlalu keras.

• Add in the chopped onions, chives, ean sprouts, prawns and combine./ Masukan bawang, kucai, taugeh dan udang.

• Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, to cook the cucur udang. Panaskan minyak.

• Scoop a spoonful of the cucur udang mixture and drop it into the oil for frying. Don’t cramp too many pieces at one time as they need room to fry around until they reach a golden brown color, about 3-5 minutes./Mengikut citarasa masing-masing cucur udang ini boleh dibuat secara jemput-jemput dengan dimasukkan kedalam minyak panas atau disendukan ke atas senduk dan diletakkan udang hidup. Masak hingga garing,

• Transfer to a cooling rack and repeat with remaining mixture. / Angkat dan toskan cucur.

• Serve with fried tauhu and fresh cucumber/ Hidang bersama tauhu goreng dan timun.

Peanut Sauce/Sos Kacang

1 handful dried chili/ Chili kering segenggam
1 cup of grounded peanut/1 cawan kacang tumbuk

1 inch belachan/ 1inch belachan

asam jawa/ asam jawa

salts and sugar./ garam dan gula secukup rasa.  

water,

Fry dried chili, belachan and asam jawa. Grind chili and belachan./ Goereng berminyak chili kering, belachan dan asam jawa. Kisar kering chili dan belachan.

Mix with water add asam jawa, salts and sugar./ Satukan semua bahan, masuk asam jawa, garam, gula secukup rasa.

__________________________________________________________

Cucur Udang ini memang betul-betul favorite saya. Hujung minggu kalau duduk di rumah menonton filem Hindustan, akan jadi gelisah kalau tak ada cucur udang dengan teh tarik, Tak payah dimaklumkan pembantu rumah saya tahu apa yang perlu dibuat. Pernah dia cuma introduce "bakwan" lebih kurang sama dengan cucur udang tapi ala-ala Indon, saya reject, saya tetap mahukan cucur udang yang asli.


Selalunya saya makan dengan cili sos aje, tapi kalu rajin buatlah kuah kacang. Sekarang ni pun sudah ada kuah kacang ready made. Kalau agak-agak malas beli aje yang ready make. Membuat cucur udang ini lebih selesa kalau main campak-campak aje, kerana selalu dibuat tak payah pakai resipi, agak-agak aje pun boleh.  Cucur ini paling sedap makan panas-panas...perghh........




__________________________________________________________

Next Post - Thai Steam Fish/Ikan Kukus Thai.

_________________________________________________________