• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 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
  • 350ml water
  • Seasoning:
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ tsp sugar
  • ½ tsp chicken stock granules
  • ½ tsp sesame oil
  • Oil for deep-frying

Instructions

  1. 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.
  2. 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.
  3. Lower the ladle into the hot oil and lightly bathe with oil. Deep-fry until the cucur turns light golden.
  4. 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.
  5. Drain on absorbent kitchen paper towels. Serve the cucur with chilli coriander mayonnaise.
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