Saturday, August 11, 2012
Cucur Udang with Creamy Peanut Sauce
1 tablespoon of ground chili
1 tablespoon of chopped garlic
1 teaspoon of ground turmeric
1 tablespoon of sugar
1/2 teaspoon of salt
1 tablespoon of fresh grated ginger
1 tablespoon of minced lemongrass
1 tablespoon of minced dried shrimp
2 cups of water
1 cup of coconut milk
Mix all of the ingredients above and simmer on low heat.
For the fritters:
8 medium size shrimp
2 cups of all purpose flour
1 teaspoon of Asian mix herb blend
1/4 teaspoon salt
1 teaspoon of turmeric powder
1 cup of water
Optional items: bean sprouts, chives
Use a round and shallow depth ladle to shape the fritters.
Olive oil to deep fry the batter.
Heat the ladle in the hot oil.
Scoop a little bit of the oil in the ladle. This way, the batter will not stick to the ladle and easily removed from the ladle.
Add the batter in the ladle to the top and place one shrimp on it.
Fry the fritter until golden brown.