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.

When I lived in Bercham Ipoh, there was a man who came sometimes to the market and he sells all manner of fried Chinese dough aka Chinese doughnuts but this is my favourite – Kap Chong.

My husband was very happy with this and said no need to cook lunch, he can have these for breakfast as well as lunch.

Luckily I can still make these because have not made them for like 10 years since I moved down from Devon to London’s as Chinatown is just half an hour train ride away.

I prefer my sticky rice to be “can see each grains” type. I fermented the dough overnight.

The second batch I made I used ley water and I have to say I did not like the taste! So I adjusted to my taste with amonia powder and after the 4th time (discounting the 2 times that went into the rubbish bin) I am happy to post this recipe. I have certainly made a little dent into the bread flours I bought before lockdown – kekekekekeke

I actually made Kap Chong with Chinese 5 spice and Kap Chong with fermented red beancurd because I forgot which taste I prefered more.

However the hubby and I found out that we much prefer the Chinese 5 spice taste more.

Why making these at home? Well you can adjust the amount of Chinese 5 spice to suit your taste, the amount of sugar, salt and dough. My husband requested for more glutinous rice and I can adjust that too. The taste is entirely up to you.

The next batch I make I will freeze half to see how well they freeze. I know dough when proofed can be frozen but I just do not like to handle them when defrosted. I will update when I have done so. I have already decided to freeze them individually with grease paper separation but at the moment I do not have freezer space spare.

It will be nice to be able to just put some to defrost overnight in the fridge and fry the next morning for breakfast.

My next project as I have kilos of glutinous rice left – kekekekekeeke (blame lockdown)!

TIP – I made the rice baton the night before.

TIP – I let my dough ferment overnight too.

The weather have been absolutely glorious and I have decided to fry chicken for my boy lollipop as I have not make my double dipped twice fried crispy chicken for him for a long time.

He always insisted that he preferred my fried chicken to the well known chain ones but I only fry for him a handful of times a year.

After the wet and cold of winter the weather have been almost spring like the last few days so today it is my special Double dipped twice fried crispy chicken day.

I much preferred to buy whole chicken and chop it myself. The chicken has been thoroughly massaged with salts and rinsed clean before chopping ready for marinating.

I did not have any buttermilk but I have lemons, milk and double cream so I decided to make my own buttermilk for my chicken marinate.

It is better to marinate your chicken overnight but if you do not have the chance then a good 3 to 4 hours would be preferred.

Frying time is given based on the fact that my chicken pieces are at room temperature.

Double dipping and twice fried makes the chicken really crispy. Remember the whole trick is to shake the seasoned flour away after each coating.

Enjoy!