Cucur udang/malaysian prawn fritters

Ingredients

• 1 cup all purpose flour
• 1/2 cup tapioca starch
• 1/2 cup rice flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp oil
• 1 tsp tumeric powder
• 1/2 tsp pepper
• 1/2 tsp chicken granules
• 1 cup water
• 1 1/2 cup bean sprouts
• 1/2 cup garlic chives
• 16 - 20 small shrimps
• Oil for deep-frying

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Preparation

• Combine the all-purpose flour, tapioca starch, rice flour, baking powder, salt, pepper, chicken granules and tumeric. and mix well.
• Add water and oil to make a thin batter. Then stir in the chives and bean sprouts. Heat the oil in medium heat. Place a small ladle in the oil to and heat until ladle is hot. Then lift the ladle out from the oil and allowing excess oil to drip off.
• Using the chopsticks, pick up a bunch of vegetables together with as much batter as possible on to the hot ladle. Put a piece of shrimp on to the center of the vegetables and press it in. Lower the ladle into the oil, when the base of the fritter has formed a crust, it will dislodged by itself if the ladle is hot enoughto begin with, if it does not fall off, gently push it out of the ladle with the tip of a spatula or small knife and allow it to continue frying in the oil until golden brown.

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