炸虾饼 Cucur Udang

【材料】
小虾350克(连皮洗净)
【面糊料】
普通面粉260克、即发酵母 1⁄2汤匙、包菜叶2片(切丝)、豆芽 1⁄2杯、红萝卜丝 1⁄4杯、青葱3棵(切3公分段)、大葱1粒(切丝)
【面糊调味料】
黄姜粉1⁄4茶匙(随意)、盐1茶匙、鸡粉1茶匙、清水2杯
【酱汁】
红辣椒6条、白糖4-6汤匙、蒜头3瓣、盐1⁄4茶匙、白醋1⁄4杯
【做法】
1. 把面糊材料 和调味料混合,慢慢加水搅拌至浓稠即可。让面糊醒30分钟至起气泡。(图1-4)
2. 加入滴干的虾。(图5)
3. 起锅热油,舀2汤匙面糊沿锅的旁边放入,炸至成型后再推入锅里,用中大火继续炸至金黄色。(图6)
4. 以纸巾吸干油后沾酱吃。
【酱汁做法】
1. 用电动搅拌器把辣椒和蒜头加水搅拌至细。
2. 把酱汁倒入锅里,加糖和盐,以小火煮至稠。加入白醋,试味,熄火。

 

【Ingredients】
350g small prawns(with shell intact, washed & drained)
【Batter Ingredients】
260 g plain flour, 1⁄2 tbsp instant yeast, 2 leaves cabbage, sliced thinly, 1⁄2 cup beansprouts, 1⁄4 cup julienned carrots, 3 stalks spring onions(sliced into 3cm lengths), 1 big onion(sliced)
【Seasonings】
1⁄4 tsp heaped kunyit powder [optional],1 tsp salt or to taste, 1⁄2 tsp chicken stock granules, 2 cups water
【Dipping Sauce Ingredients】
6 large fresh red chillies(washed), 4-6 Tbsps sugar or to taste, 3 cloves garlic, 1⁄4 tsp salt, 1⁄4 cup vinegar or to taste
【Method】
1. In a mixing bowl, combine all the batter ingredients and seasoning, adding water slowly till a medium thick batter is achieved. Rest batter for 30 minutes or until batter starts to bubble up. (pic 1-4)
2. Add the drained prawns.(pic 5)
3. Heat sufficient cooking oil in a pot/wok. Scoop two large tbsp of batter and place on the side of the wok. When the cucur is firm enough, to dislodge the cucur from the wok sides and continue frying in medium high heat turning over the cucur till cucur is crispy and golden brown. (pic 6)
4. Drain on paper towels & Serve cucur with the sauce.
【Method for sauce】
1. In an electric blender, finely blend chilly and garlic, adding water to move the blades.
2. Pour sauce into a small saucepan, add sugar, salt and cook over low heat until sauce thickens slightly.Mix in vinegar to taste, adjusting seasonings & turn off heat.