Cucur Udang (Prawn Fritters) recipe
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- 10 shrimp - peeled, deveined, and chopped 1 onion, chopped 1 potato, diced 1 ½ cups all-purpose flour 1 cup water ½ cup frozen corn 1 egg 1 teaspoon chicken bouillon granules 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda ¼ cup hot water vegetable oil for frying
Nutrition Info
- 148.3 caloriescarbohydrate: 20.4 gcholesterol: 33.8 mgfat: 5.2 gfiber: 1.4 gprotein: 4.9 gsaturatedFat: 0.8 gservingSize: -sodium: 472.3 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Cucur Udang (Prawn Fritters)
Directions
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Combine shrimp, onion, potato, flour, 1 cup water, corn, egg, chicken bouillon, salt, baking powder, and baking soda in a bowl. Mix in hot water until well combined. Let stand for 5 minutes.
Meanwhile, heat oil in a wok over medium- to medium-high heat. Drop spoonfuls of batter into the hot oil. Cook fritters in batches, flipping halfway, until browned on both sides, 3 to 4 minutes. Drain on a paper towel-lined plate.