Cucur Udang (Traditional Prawn Fritters)
20 small prawns, washed
275g self-raising flour
60g rice flour
1 small egg, lightly beaten
A handful of bean sprouts, tailed
1 stalk spring onion, chopped
1 green chilli, finely sliced
½ an onion, finely sliced
1 tsp salt
¼ tsp pepper
½ tsp sugar
½ tsp chicken stock granules
½ tsp sesame oil
Oil for deep-frying
Sift both flours into a large mixing bowl and add seasoning. Add beaten egg and mix into a batter with water. Stir in bean sprouts, spring onion, chilli and onion then leave batter to stand for 30–40 minutes.
Heat a metal ladle in hot oil for half a minute. Fill the hot ladle with 1½ tablespoons of the batter mixture. Place a prawn in the centre and press lightly down with a single chopstick.
Lower the ladle into the hot oil and lightly bathe with oil. Deep-fry until the cucur turns light golden.
Loosen the cucur from the ladle with the help of a small sharp knife. Let it cook further for a minute or until the cucur turns golden brown.
Drain on absorbent kitchen paper towels. Serve the cucur with chilli coriander mayonnaise.