1 cup all purpose flour
10 medium size shrimps
1/2 cup chopped chives
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 cup water
Add egg into flour. Mix well. Then add water. Seasoned with salt. Add chopped chives into the batter. I grow chive in my backyard. So it is very easy for me to snip off just as much as I like.
This is the big spoon I use to shape the cucur udang. I must say it is not easy to use this spoon because it is too deep. The actual spoon use for cucur udang shape is a little bit shallow than this. The batter could come right off easily. But unfortunately not with this deep spoon. But I managed.
Spoon some of the batter into hot big spoon. Then top it off with 2 shrimps. With the size of my spoon, this batter yields about 5 pieces cucur udang.
Submerge the batter into hot oil slowly. We do not want the top to come off. Let the batter cook a while before attempting to remove it from the spoon. Once the outside layer has hardened a little bit, you can remove it and the shape will stay intact.
This is the spicy peanuts sambal (Sambal kacang).
Serve this food warm. This batter is crunchy. If you like your cucur not too crunchy then eliminate the egg.
This plant is called Red Apple or Aptenia Cordifolia. this plant is native to South Africa. It is a shrubby perennial ground cover in mild wintered areas. I am happy to bring this plant home inside the house. It needs little water or care. the trailing stems to 2 feet long with tiny succulent fleshy variegated leaves. The flower is red or pink.