Cucur Udang/Prawn Fritter

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Ingredients (A)
350 g prawns – chopped coarsely
2 red chillies
2 green chillies
1 big onion

Flour mixture
400 g crispy flour
1 tsp baking powder
2 eggs
Salt and pepper to taste
400 ml icy water

1) Mix flour mixture till thick and smooth, add in Ingredients (A) and stir to mix well.
2) Heat enough oil  for deep frying. Use a teaspoon to shape the batter from (1) into a ball shape. Alternately, use a small soup ladle, heat it in oil and place a scoop of the batter)
3) Deep fry in medium heat until golden brown. Drain well on kitchen paper and serve hot with spicy chilli sauce.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Crispy Wanton Skin Prawn Fritter

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150 g prawns – shelled and deveined
2 tbsp chopped chinese chives (kucai)
150 g fish paste
3 shallots – sliced thinly
1/2 tsp Knorr Seasoning powder
1 tsp sesame oil
1 tsp corn flour
1/2 tsp oil
1/2 egg white
(Bash prawns with a knife and roughly chop. Season with salt, pepper and mix well. Then add in all the remaining ingredients. Mixed well and place in the fridge for about 20 minutes).

15 medium/large prawns – peeled, leaving the tail intact.
Wonton Skin – cut into small strips (using a knife or scissors)
(mixed the wonton skin with breadcrumbs in a flat tray).

200 g All purpose flour – shifted
1/4 tsp turmeric powder
1 tsp salt
Water (enough to make a fairly thick paste)
(combine flour, turmeric powder and salt into a mixing bowl. Add water and mix it with a spoon to make a fairly thick mixture.  Add in fish, prawn paste, kucai and shallots. Mix and combine well.

1) With oiled hand, take a heaped tbsp of prawn paste, shape the paste around the body of the prawn (leaving the tail uncovered), pressing it tightly to coat the prawn evenly. Roll the prawn in the breadcrumbs mixture creating a thick coating of crumbs and wonton skin around the prawn paste.
2) Heat enough oil with a few drops of sesame oil in a wok on low medium heat till hot. Add the prawns in batches and deep fry for 2-3 minutes or until crisp and cooked through.
3) Drained and serve hot with tangy and sweet sauce or mayonnaise.

Mee Rebus aka Jawa Mee with Prawn Fritters

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mee jawa

prawn fritters

1 kg yellow noodles – scalded in boiling water
300 g bean sprouts – scalded in boiling water

100 g roasted peanuts – pounded finely

Gravy Ingredients
1 packet instant chicken curry paste (Chicken curry paste)
3 tbsp Curry Fish powder

700 g potatoes and sweet potato -cut into large chunks
1.8 litre water/chicken stock/prawn stock
1 tbsp tamarind paste (mixed with 2 tbsp water)
1 tbsp sugar
2 knorr chicken cube
Salt to taste
4 tbsp sweet potato flour with (mixed with 6 tbsp water)

6 hard boiled eggs – quartered
Shredded chicken (optional)
3 medium tau kua – deep fried and sliced
4 green chillies – sliced
10 small limes – halves
Prawn Fritters
Fried onions
Sambal belacan

1) Steam potatoes till soft and puree with 1/3 of the chicken curry paste till fine.
2) In a deep pot bring prawn stock  to a boil and add gravy ingredients. Bring to a boil over medium heat and simmer for 10 minutes. Slowly add in the potato puree and peanuts until desired consistency is obtained. Bring to a slow boil, lower heat and simmer for about 10 minutes.
3) Season with salt and sugar. When it comes to a boil,  thicken with sweet potato starch, stir to mix and off heat. Reheat again before serving.
4) To serve, put some noodles and beansprouts into individual bowl. Pour hot gravy over and garnish with eggs, green chillies, fried onions, lime, shredded chicken meat, tau kua and prawn fritters. Serve sambal belacan on the side.

Prawns Fritter

Makes about 20 fritters


10 (about 150g) fresh prawns – minced coarsely
¾ cup onions – diced
¾ cup Chinese chives – diced
250g self-raising flour – sifted
1 ¼ cup water
1 tsp chicken granules
½ tsp white pepper powder
½ tsp sugar


Place chopped dried prawns, fresh prawns, onions and chives in a large mixing bowl. Add flour and water, mix until a smooth paste forms. Season with chicken granules, pepper and sugar.

Heat up oil in a pan or a pot for deep frying. Drop a spoon full (I used a Chinese soup spoon) of batter into the oil and deep fry until golden browned. Avoid overcrowding the pan and do this in small batches. Leave aside to cool.

Serve with mee rebus!

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



Prawns Fritter with Chives

Prawn Fritters


Prawn Fritter

Prawn Fritter
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400 gm prawns
1 tbsp dried shrimp (soaked till soft and minced) (optional)
3 shallots – coarsely minced
A handful of beansprouts (optional)
30 g green chives (kucai) – coarsely chopped
1 red chilli – minced coarsely
salt and pepper to taste

2 eggs
300 g tempura flour
50 g rice flour
1 tsp baking powder
150 – 200 ml water
1 tbsp oil
1 tsp Knorr Haochi Seasoning powder
a pinch of salt and pepper

1) Shelled prawns and chopped coarsely, season with salt and pepper for 15 minutes.
2) Combined batter ingredients with whisk in one direction to form a smooth texture paste.
3) Add in the prawns, dried shrimps, chives, beansprouts, chillies, onions, stir and mix evenly.
4) Heat oil in a wok, scoop a spoonful of the mixture and slowly drop into the hot oil, use a fork to gently spread it to your desired size.  Shallow fry till golden brown. Drained on kitchen towel.
5) Serve hot with sweet, spicy and tangy sauce or mayonnaise. It also goes well with Mee Jawa.

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