Gluten-Free Cucur Udang (Prawn Fritters)

Ingredients

• 1/2 cup Rice Flour
• 1/4 cup Tapioca Flour
• about 225 g Prawns, peeled and deveined
• 1/2 cup Shredded Cabbage
• 1/4 cup Bean Sprouts
• 2 pieces Shallots, thinly sliced
• 1 clove Garlic, minced
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Salt
• 1/2 cup Water
• 2 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine rice flour, tapioca flour, turmeric powder, and salt.
2. 2Gradually add water, mixing until a smooth batter forms.
3. 3Add prawns, shredded cabbage, bean sprouts, shallots, and garlic to the batter. Mix well.
4. 4Heat vegetable oil in a deep frying pan or wok over medium heat.
5. 5Drop spoonfuls of the batter into the hot oil.
6. 6Fry until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
7. 7Serve hot with your favorite dipping sauce.

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