First phase. The first basic rule of thumb is 3 : 1 ratio of rice flour : self raising flour. And 1 tbsp of corn flour.

Second phase is where you season to your heart content of whatever spices you like. Add in 2 tsp of baking powder. Today I added 2 tsp turmeric powder; 2 tsp hot paprika powder and 2 tbsp of shallots and garlic oil. I did not add salt and pepper because I added 1 tbsp of chicken powder. I know the dried shrimps (udang kering) I am adding is gonna be a tad salty.

Add in 2 eggs (because I made a big batch). I was also generous with my dried shrimps, I pounded finely and 500 g of prawns was used.

Today my garden did not have enough spring onions so I used some coriander instead. It adds not only to the taste but the aesthetics; I am vain? – kekekekekeke

.

.

.

Now for the TIPs

1 – Your mixture must be runny, the consistency of semi-skimmed milk. This is important to get the very light crispy texture for the side. Think of tempura.

2 – You must not use too much oil. I used about half a cm. You just add the oil when you need. This is because we use eggs and if too much oil you gets a lot of bubbles. Please remember to let the oil heat up before you drop in your next batter.

3 – The bigger you chopped your prawns the less crispy the parts where the prawns are. So a balance is your target. To eat all crispy is not nice and to eat all soft is just not nice. A balance of crispy with soft surprising burst of prawns is perfect for my taste. It is entirely up to you. Adjust to your own taste.

Have fun and enjoy. Have a look at this normal cucur udang recipe —–> Crispy Prawns fritters

The post Special Prawns Fritters – signatory mine appeared first on Just Julie.