How to Make Malaysia's Favorite Snack: Cucur Udang
Cucur udang is a favorite Malay snack food for housewives (and others!). I remember waking up in the morning and seeing that my mother already had it prepared on the table, complete with the dipping sauce. However, these quick and easy snacks are perfect as finger food while you're watching your favorite TV show or a football game.
This time, I decided to have the cucur udang with my favorite dipping sauce: peanut sauce. If you don't prefer the peanut sauce, you can always have it with Asian spicy chili sauce instead.
Okay, so let's see the ingredients.
- 1 tablespoon dried shrimp (soaked)
- 2 tablespoon dried anchovies (soaked)
- 5 chives leave - sliced (preferably Asian chives)
- 2 shallots - sliced
- 1 big Asian red chili - chopped
- 1 Thai birds eye's chili - chopped (optional)
- 2 cups all-purpose flour
- 2 tsp turmeric powder
- 1 cup water or more
- 2 tsp salt
- Oil for frying
- In a mortar, pound the dried shrimp and dried anchovies until its flaky.
- In a mixing bowl, combine the flour, red chili, birds eye's chili, shallots, chives, salt, turmeric powder and pounded ingredients.
- Gradually add the water, use a spatula to whisk the mixture.
- Add more water if the mixture too dry, it should be slightly sticky but fairly stiff.
- On a medium-high heat, filled the wok or a pan with oil.
- Use a spoon to scoop the batter and dip it into the oil. (Make sure the oil is ready before frying)
- Continue doing this until the batter is used up.
- The cucur udang should be ready when it begins to turn golden brown.
- Serve with the dipping sauce of your choice!
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