Cucur Udang | Prawn Fritters

Steps

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1. 1
   Mix sugar and dry yeast into warm water and let it sit aside.
   ▶ ≈0:25
2. 2
   In a separate bowl, combine all-purpose flour, salt, baking powder, and turmeric powder, mixing thoroughly.
   ▶ ≈0:36
3. 3
   Blend or pound the dried shrimps until very fine.
   ▶ ≈1:11
4. 4
   Add the ground dried shrimps to the flour mixture.
   ▶ ≈1:20
5. 5
   Pour the yeast water into the flour mixture and mix well.
   ▶ ≈1:40
6. 6
   Set the batter aside for at least 30 minutes to allow the yeast to rise.
   ▶ ≈1:50
7. 7
   After 30 minutes, fold in the julienned carrots, spring onions, bean sprouts, and sliced shallots, mixing gently to avoid breaking the sprouts.
   ▶ ≈1:57
8. 8
   Heat enough oil in a pan over medium heat to cover at least half of the fritter height. Test the temperature by dipping a wooden chopstick or skewer; when small bubbles appear around it, the oil is ready.
   ▶ ≈2:44
9. 9
   Using a flat stainless steel ladle, scoop batter into the hot oil and place a fresh prawn on top of each portion.
   ▶ ≈3:19
10. 10
    When the edges turn golden brown, carefully lift the fritters out and place on paper towels to absorb excess oil.
    ▶ ≈4:11
11. 11
    Plate the fritters and serve hot, best accompanied by sweet Thai chilli sauce.
    ▶ ≈4:36