How to Make Malaysian Cucur Udang Asian Cooking Recipe Cuisine

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Malaysia Malay Cucur Udang


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 10 Servings
1/2 cup fresh shrimp; shelled, deveined and halved

1/2 cup kucai (Chinese chives), cut into 1 inch pieces

1/2 cup fresh bean sprouts

1/4 cup chopped onion

4 cups all-purpose flour

salt to taste

1/8 drop yellow food coloring

5 tablespoons water

1 cup vegetable oil


Directions:

 1. In a large mixing bowl, combine shrimp, kucai, sprouts, onion, flour, salt to taste and food coloring; mix well. Add enough water to make mixture resemble muffin batter; stir together.

 2. In a large saucepan or oil fryer, heat oil and drop batter by tablespoons into hot oil; fry until golden brown and serve.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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