Liza is a homemaker. She has an obsession with coffee and loves photography, baking, cooking, and writing.
What Is Cucur Udang?
Cucur udang is a favorite Malay deep-fried snack. When I was young, I remember waking up in the mornings and seeing that my mother had already prepared this dish and set it out on the table, complete with the dipping sauce. Now that I'm an adult and I make it for myself, I find that it makes the perfect snack for watching a favorite TV show.
My favorite dip for cucur udang is peanut sauce. If you don't like peanut sauce, another great choice is Asian spicy chili sauce.
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- 1 tablespoon dried shrimp, soaked
- 2 tablespoons dried anchovies, soaked
- 5 chives leaves, 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 the mixture is flaky.
- In a mixing bowl, combine the flour, red chili, birds eye's chili, shallots, chives, salt, turmeric powder, and pounded shrimp and anchovies.
- Gradually add the water, using a spatula to whisk the mixture.
- Add more water if the mixture too dry. It should be slightly sticky but fairly stiff.
- Over medium-high heat, fill a wok or 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!
© 2018 Liza