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Prawn Fritters     HT  MC  Malaysian  40mins

Malaysian Name: Cucur Udang

Makes approx 14      Hot   Shellfish  Seafood  Vegetables  Main Course   Party Food  Buffet   Dairy Free   Malaysia    Asia   Asian

120ml/4fl.oz. Water
2 Eggs, beaten
Salt and Pepper
150g/+5oz Plain Flour
175g/6oz Cooked Peeled Prawns (Shrimp), diced
25g/1oz Beansprouts, cut into 2.5cm/1-inch lengths
1 Onion, finely chopped
2 Red Chillies, finely chopped
14 Small Prawns (in shell)
Oil for deep frying


1. Preheat the oil to 180C, 350F. Place the eggs and water in a small bowl, season with salt and pepper and beat together.

2. Sift the flour into a large mixing bowl, make a well in the centre then pour in the egg mixture and mix well to form a smooth batter.

3. Add the onion, chillies and diced prawns and mix well.

4. Half fill a metal ladle with some of the batter mixture, add some bean sprouts then top up with little more batter.

5. Place one unshelled prawn on the top of the mixture in the ladle then immerse the ladle into the hot oil and fry until the batter becomes firm and separates from ladle. Continue frying until golden brown. Repeat the process until all the batter is used up. You can start frying a new ladle’s worth whilst the first fritter is browning.

6. Drain on kitchen paper then cut each fritter into 4 before serving.

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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General Fish Prep & Cooking Times  

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