Mix flour, chili paste, salt & water and combine until the texture is smooth. The texture should be thick but not too watery.
Throw in the chopped onions, chives, sliced chili, corns, prawns and combine.
Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, it’s time to cook the cucur udang.
Scoop a spoonful of the cucur udang mixture and drop it into the oil for frying. Don’t cramp too many pieces at one time as they need room to fry around until they reach a golden brown color, about 3-5 minutes.
5. Transfer to a cooling rack and repeat with remaining mixture. This recipe makes about 20 cucur udang, enough for 4 persons.
What does Cucur Udang taste like? Crispy golden brown crust on the outside, once bitten, a softer texture reveals and you will taste fresh shrimps, crunchiness of the sweet corn kernels, and a slight spiciness to it. Deliciously savory! Cucur Udang can be eaten on its own but my family enjoy dipping it with either sweet chili sauce or peanut sauce.
Enjoy!
