Wednesday, April 01, 2009

Santai's Cucur Udang - Prawn Fritters

Add: Santai Restaurant and Café @ 10, Persiaran Zaaba , Taman Tun Dr. Ismail, KL
Tel: +603 7728 8173
Previous reviews: Santai at TTDI

Ah bliss ... back from work, and greeted by some cucur udang ta-powed from the yummy Santai. Even though it wasn't hot by the time I ate it, it was still excellent, with generous chunky prawns and a delicious batter. RM$2 ... a steal! Bravo!

Dunno if this works, but here's Amy Beh's recipe from

20 small prawns, washed
275g self-raising flour
60g rice flour
1 small egg, lightly beaten
A handful of bean sprouts, tailed
1 stalk spring onion, chopped
1 green chilli, finely sliced
½ an onion, finely sliced
350ml water Seasoning:
1 tsp salt
¼ tsp pepper
½ tsp sugar
½ tsp chicken stock granules
½ tsp sesame oil
Oil for deep-frying

Sift both flours into a large mixing bowl and add seasoning. Add beaten egg and mix into a batter with water. Stir in bean sprouts, spring onion, chilli and onion then leave batter to stand for 30–40 minutes. Heat a metal ladle in hot oil for half a minute. Fill the hot ladle with 1½ tablespoons of the batter mixture.
Place a prawn in the centre and press lightly down with a single chopstick. Lower the ladle into the hot oil and lightly bathe with oil. Deep-fry until the cucur turns light golden. Loosen the cucur from the ladle with the help of a small sharp knife. Let it cook further for a minute or until the cucur turns golden brown.
Drain on absorbent kitchen paper towels.

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