Saturday, August 11, 2012

Cucur Udang with Creamy Peanut Sauce

Peanut sauce is one of my favorite food. This time I am drizzling some of peanut sauce on the cucur udang or in English translation as shrimp fritters. The peanut sauce is super easy to cook. I was using 1/2 container of the creamy peanut butter. In a pot I added the following:
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 egg
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.

Bon appetite!


No comments:

Post a Comment