炸虾饼 Cucur Udang

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。 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.

加入包菜和豆芽。 Add in cabbage and beansprouts

加入滴干的虾。 Add in prawns

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。以纸巾吸干油后沾酱吃。 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. Drain on paper towels & Serve cucur with the sauce.

【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。【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.