Cucur Udang (Prawn Fritters - SUBSTITUTED)
Deep-fried vegetable fritters, a tasty and popular Malaysian snack.
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Ingredients
- 1 cup All-Purpose Flour
- 1/4 cup Rice Flour
- 3/4 cup Water
- 1/2 medium Onion
- 1/2 medium Carrot
- 1/2 cup Cabbage
- 2 tbsp Chives
- 1/2 cup Tofu, firm, cubed
- 1/2 tsp Salt
- 1/4 tsp Turmeric Powder
- 2 cups Cooking Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, whisk together the 1 cup All-Purpose Flour, 1/4 cup Rice Flour, 3/4 cup Water, 1/2 tsp Salt, and 1/4 tsp Turmeric Powder until you have a smooth batter.
- 2Add the 1/2 medium Onion, 1/2 medium Carrot, 1/2 cup Cabbage, 2 tbsp Chives, and 1/2 cup Tofu to the batter and stir to combine.
- 3Pour the 2 cups Cooking Oil into a large, heavy-bottomed pot or wok and heat over medium-high heat until it reaches 177°C.
- 4Carefully spoon about 2 tablespoons of the batter into the hot oil for each fritter, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, until the fritters are golden brown and crispy.
- 5Using a slotted spoon, remove the fritters from the oil and place them on a plate lined with paper towels to drain any excess oil before serving.
Substitutions
Prawns →
allergy
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