Cucur Udang (Dairy-Free)

Ingredients

• 200 g Shrimp
• 1 cup All-Purpose Flour
• 1/4 cup Rice Flour
• 1/2 Onion
• 2 tbsp Chives
• 3/4 cup Water
• 1/2 tsp Turmeric Powder
• 1/4 tsp Salt
• for frying Vegetable Oil

Instructions

1. 1Peel and finely chop the 1/2 onion. Finely chop the 2 tbsp chives. In a large mixing bowl, combine the 1 cup All-Purpose Flour, 1/4 cup Rice Flour, 1/2 tsp Turmeric Powder, and 1/4 tsp Salt, whisking them together thoroughly. Add the finely chopped 1/2 onion and 2 tbsp chives to the dry ingredients and stir to combine.
2. 2Peel and devein the 200 g Shrimp, then cut them into 1/2-inch (1.25 cm) pieces. Gradually add the 3/4 cup Water to the flour mixture, whisking continuously until a smooth batter forms with no lumps. Add the prepared 200 g Shrimp pieces to the batter and stir gently to combine everything thoroughly.
3. 3Pour enough Vegetable Oil into a 10-inch (25 cm) deep pan or wok to reach a depth of at least 2 inches (5 cm). Heat the oil over medium heat until it reaches 350°F (175°C); use a kitchen thermometer to verify the temperature.
4. 4Carefully drop 1-2 tablespoon-sized portions of the batter into the hot oil, ensuring not to overcrowd the pan. Fry each fritter for 2-3 minutes per side, turning once, until they are golden brown, crispy, and the shrimp pieces are opaque and cooked through. The internal temperature of the shrimp should reach 145°F (63°C).
5. 5Using a slotted spoon, carefully remove the cooked fritters from the oil. Place them on a plate lined with paper towels to drain any excess oil. Serve the Cucur Udang immediately while hot.

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