PenangTime.com: Recipe Guide
CUCUR UDANG
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Batter:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup water.
- For the Filling:
- 1/2 cup small prawns (shelled)
- 1/2 cup bean sprouts
- 1/4 cup chopped chives
- 1/4 cup sliced onions.
- For Frying:
- Oil for deep-frying.
- For the Sauce:
- Chili sauce
- sweet chili sauce.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Make the Batter: In a bowl, mix the flour, baking powder, and salt. Gradually add water and whisk until you have a thick batter.
- Add Fillings: Stir the prawns, bean sprouts, chives, and onions into the batter.
- Deep-Fry the Fritters: Heat oil in a wok or deep-fryer. Drop spoonfuls of the batter into the hot oil.
- Cook Until Golden: Fry the fritters for 3-4 minutes on each side, until they are golden brown and crispy.
- Drain and Serve: Remove the fritters from the oil and drain on paper towels. Serve hot with your favourite chili sauce.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The batter should be thick enough to coat the ingredients.
- For extra crispy fritters, you can add some rice flour to the batter.
- Don't overcrowd the pan when frying; cook in batches for best results.
Tried this recipe?
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