Truthfully, I love snacks and they more traditional they are, they more appetizing they would appear to me. I do adore all types of Malay kuihs, pengat keledek, bubur kacang and banana fritters, just to name a few. Despite having a major weight issue, I just can’t forgo these sweet galore, especially those which are piping hot and scrunchy. Please do not jump into conclusion by saying, “Hmm…no wonder she looks like a whale.” I know I’m fighting a losing battle on reducing my weight but I try my very best to limit my intake on these gorgeous creations. I have them only when I have my cravings. This usually happens when I browse through my recipe folders as I update on my recipe collection. The browsing has no common pattern for I’m lousy at filings so my cravings for certain food items could be dragged to a month to be fulfilled.
Some time last week, as I was updating my Breakfast and Tea Recipe collection folder, I came across a snack recipe which has been there for almost three years! One of my reasons for not trying this particular recipe is because of Mr KHz’s claim. He prefers his mom’s usual prawn fritters and he strongly stated that those sold by the roadside vendors are merely a fried mixture of flour and water but no prawns! I, on the other hand, grew up with the vendors’ version of prawn fritters so initially, I was quite offended for Mak used to sell her prawn fritters and they were a great hit! So, putting Mr KHz’s belief aside, I ventured into the kitchen and prepared Mak’s version of prawn pritters or commonly known as goreng udang by my family members.
GLORIOUSLY CRUNCHY PRAWN FRITTERS
A CLOSE UP JUST TO PROVE WHY I HAD TO WHIP UP A BATCH OF THESE
As usual, I’ve ammended email@example.com’s recipe for I didn’t have all the ingredients stated in hers and, my ‘eaters’ are mere carnivores, so, here goes!
- 320g flour
- 1 egg
- 1 onion (quartered)
- 1 teaspoonful of MAGGI ikan bilis granules
- 1 teaspoonful of salt
- 1 and 1/2 cups of water
- 1 teaspoonful of instant dry yeast
- 1 teaspoonful of turmeric powder
- enough cooking oil for deep frying
- 15-20 pieces of medium size prawns (cleaned, peeled but leave the tails intact)
- In a bowl, mix flour, yeast and turmeric powder.
- Next, put the remaining ingredients into the blender and grind till fine. Pour this mixture into the bowl containing the flour mixture and mix well.
- Cover the bowl with cling plastic and let to rise for 30 minutes.
- Heat up coking oil in a pot over medium fire. Then, lower a metal ladle (I used a 5 cm diameter ladle) into the hot oil. Then, take out from the oil and spoon the batter into the ladle. Top with prawns.
- Next, put the ladle into the hot oil. Make sure the batter has hardened before pushing it off the ladle.
- Deep fry till golden brown and drain on kitchen towel.
- Serve with your favourite chilli sauce.
“Macam mana rasa cucur udang saya?”
“Hmm..kenapa tak buat dari dulu lagi?”
“Laa…kan awak kata tak suka cucur udang jenis macam ni, tak suka yang macam orang selalu jual tu.”
“Diorang jual, tepung je lebih, lepas tu, dapat kulit udang je. Charge bukan main mahal!”
“Ni, kira okaylah ya? Boleh buat lagi ke cucur udang versi ni?”
“Hari Ahad buat lagi boleh?”
So….. my dear readers, should I be honoured or regretful? You tell!