Prawn fritters, just like at the mamak stalls. How do you like them? With the whole prawn (head + shell) or just the flesh? Let us know! FULL RECIPE: www.nyonyacooking.com/recipes/cucur-udang-mamak~HJ_4XBuK7
These look really easy to do so thank you...I'm an Indian cook mainly and there are similar prawn fritters there but they're a pain to make...I might serve these with some tamarind or green chutney YUMMY :-)
To add color to the batter, try adding a few whole prawns, with shell heads n tails on, bring out the red color after frying, but must clean the tail and head properly. Just like eating wade. Aunty Anne
That's true Aunty Anne! On the recipe, I've suggested the type of prawn to use where the shell is softer. www.nyonyacooking.com/recipes/cucur-udang-mamak~HJ_4XBuK7 ;)
@@nyonyacooking yes I have picture, where I can upload? I aslo try the chicken curry long time ago haha and my husband really love it, he is malay singaporean 😊
Hi Grace , thank you for this video, being a peranakan yourself , i wondered if you had tried slated fish achar , i remember my third aunt used to make for everyone and was kept in a bottle and serve with rice whenever needed, i can get the vegetable archar everywhere but this i cannot seem to find
Excellent - I must try once I can find the dried prawn on line which is allowed to be shipped to Ireland. I have never seen dried prawn here. Most wonderful spices and Asian ingredients are difficult to source here in rural West Cork.
Happy new year too. Yes I do!!! it is so yummy! You may submit your requests here: nyonyacooking.com/requests Then we will inform you once we are done with the recipe ;)
Hi, another great video. By the way, have you been to Kuching or Pontianak? I love the food there. Cucur udang in Kuching is really good with a sweet chilli sauce.