Last weekend a friend told me she has been hankering for cucuk udang. She asked me for my recipe and I realised that I have not made these for years. I am not sure if she meant just these crispy prawns ones which I love or the ones with beansprouts and kuchai. These are my first choice and those are my second loves.

However she got me thinking where did I put my recipe. One day many years ago I experimented with different combination of flours; with and without egg to find the combination I wanted. I have even fried with prawn stock, not water, the bit softer type and the crunchier types etc etc……… The MAD housewife – kekekekekeke

The final recipe I uploaded to my old blog which I have since lost. In my cooking I am often a bit like a ‘bee in the bonnet’ type of person. I will try and try and try and experiment and experiment BUT once I made it to my satisfaction I will lose all interest and only cook once in a blue moon. In this case it has been a few years. I have to dig around to find my recipe and Facebook recorded my mad moment was on 25th June 2011!!! Luckily I found it! Thus this is an old recipe revived with TIPs.

My husband do not like big prawns so I distributed to other families near me when I made yesterday for the pics taking. Luckily I have willing guinea pigs – hahahaha

IMPORTANT TO NOTE – If you want a crispier outcome then make the batter slightly thinner, ummmmm….like pouring custard consistency and if you want crispy sides and softer middle then make it thicker consistency like thick custard.

If you make very thin batter it is very good to eat with rojak sauce!

Of course if you want to add in beansprouts and beans or Chinese chives then you need the thick custard consistency.

Experiment and enjoy.

p/s I used left over batter + a bit more rice flour and batter chicken strips for my son who also like his Dad don’t eat big prawns. Sigh……… I just have to share my prawns fritters out when I make them.

I made another dish with some of my crab meat. This time I made a very simple crab cakes recipe.

I did not coat my crab cakes with breadcrumbs as I am not a big fan of bread crumbed stuff really. If you do not want to use bread crumbs like me you will have to fry your crab cakes gently as they are softer and can break easier.

I bind my crab cakes with just an egg. I wanted them not mess about too much so I can taste the crab. I used the ratio 1:2, one being crab meat and 2 being mashed potatoes.

Please do not forget to season well.