← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 250 g plain flour
• 2 tbsp Rice flour
• 1 tsp instant dried yeast
• ¼ tsp Ground turmeric
• 1 tsp Salt
• 350 ml Water
• 250 g small prawns, peeled, shells on for a crunchier fritter if you like
• 1 small onion, diced
• 1 Carrot, cut into thin matchsticks
• 50 g Chinese chives, cut into 2 cm lengths
• 80 g Bean sprouts
• 1 l oil, for deep-frying
• 6 tbsp sweet chilli sauce

Method

1. Whisk the flour, rice flour, yeast, turmeric and salt together, then whisk in the water to make a thick, smooth batter like double cream. Cover and rest for 30 min until slightly bubbly.
2. Fold in the prawns, onion, carrot, chives and bean sprouts.
3. Heat the oil in a wok or deep pan to 175°C (350°F). Drop in heaped tablespoons of batter, making sure each one has a prawn or two, and flatten them slightly with the spoon.
4. Fry in batches for 4–5 min, turning once, until puffed, deep golden and crisp at the edges. Drain on a rack.
5. Serve hot with chilli sauce for dipping.

Tips

• Fry in small batches so the oil stays hot; crowded fritters soak up oil and go soft.
• Contains wheat and shellfish. For cucur sayur (vegetarian), leave out the prawns and add more vegetables.

Sources

Written in our own words after cross-checking these recipes:

Taste Asian Food What To Cook Today