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
- 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.
