Prawn Fritter (Cucur Udang) 炸虾饼

最近有点懒洋洋的，虽然脑海里有很多点子，很多想做的东西但却懒得进厨房，部落格更新也越来越慢。

开斋节补假的早晨为家人做了这道炸虾饼当早餐。通常假日我都会很期待为家人准备点特别的早餐。一日之计在于晨，早餐是一天三餐当中我最喜欢做的。

这是我第一次炸虾饼，以前都是看妈妈炸。炸虾饼不像炸其他东西可以一次过把炸很多，为了确保虾子是贴在虾饼表面炸时需要一点耐性，一个炸到成形后才能炸下一个。

The texture of this prawn fritter is different from what I have at the Ngo Hiang stall. It is very crispy but the crust is slightly hard whereas the one sold at Ngo Hiang stall is softer but less crispy and it tends to be very oily. This home-made one is not.

I made 12 fritters and they were all gone in no time. Overall I think this is a good try for my maiden attempt. I will omit the ground turmeric next time, as I do not like the yellow colour crust.

炸虾饼

材料：（大约可做12个）
普通面粉 225克
发粉 ½ 茶匙
黄姜粉 ¼ 茶匙 （可以不放）
盐 1茶匙（我也加了一小撮鸡精粉）
清水 250毫升
韭菜 50克（我用青葱）
豆芽 100克
中虾 12-24只（我只去除虾头）
炸油

做法：
1）把面粉，发粉和黄姜粉一起筛入碗里。加入水拌成一个浓稠的面糊。加入韭菜和豆芽，拌均。
2）热油，把锅铲放入热油里加热后取出(这个步骤只需做一次)。把一大匙面糊倒在锅铲上，用汤匙背稍微压平成为一个圆形，把1-2只虾子按压在面糊上。
3）把锅铲连同面糊放入热油里炸约一分钟，再用另一个锅铲或夹子把成形的虾饼轻轻移开锅铲，继续炸到金黄色。此时，轻轻推一下面糊就会离开锅铲，如果面糊还沾着锅铲，把锅铲连同面糊再放入热油里炸。重复这个步骤直到面糊都炸完为止。
4）趁热沾甜辣椒酱享用。

Prawn Fritter (Cucur Udang)

Ingredients: (yield about 12 fritters)
225g plain flour
½ tsp baking powder
¼ tsp ground turmeric (can be omitted)
1 tsp salt (I also added pinch of chicken granules)
250ml water
50g garlic chives, trimmed into short lengths (I replaced with spring onion)
100g bean sprouts, rinsed
12-24 medium fresh prawns (I only removed the head) (depends on qty of prawn in each fritter)
Oil, for deep-frying

Method:

1) Sift the flour, baking powder, turmeric and salt into a mixing bowl. Add water and stir to make a fairly thick batter. Then add the chives and bean sprouts, and stir to mix.

2) Heat the oil in a small saucepan over medium heat. Insert a heatproof, long spatula (metal is the best) into the hot oil to heat it up. Add one scoop of batter on the spatula, lightly flatten by the back of the spoon and press 1 or 2 prawns into the batter.

3) Deep fry in hot oil with the spatula for about 1 min then use another spatula/tong to remove the fritter from the spatula (at this point of time the fritter should be easily removed, just need to push lightly. If the fritter still sticks on the spatula, just deep-fry with the spatula for a while more. Do not force to remove else the fritter will be out of shape). Continue to fry the fritter in hot oil till golden brown. Repeat until all the batter is used up.

4) Serve warm with sweet chili sauce.

(Recipe adapted from Malaysian Hawker Favourites Cookbook by Rohani Jelani as seen at Awayofmind. I have changed the frying method as taught by my mum)