Vegetarian Cucur Udang

Vegetarian cucur udang

Cucur Udang or shrimp/prawn fritters is a type of malay/indian street food. Batter made out of flour, onions and other spices topped with shrimps and then deep fried is best eaten with pasembur, a type of salad tossed in peanut sauce. But I made a vegetarian version, using tofu instead of flour and I must say the results were pretty good, tastewise! I didn’t put in any shrimps, though, just onions and spices. It looks almost like a cucur udang too…passable-lah This vegetarian cucur udang was inpired by the malaysian version of cucur and the Japanese Ganmodoki a type of vegetable tofu fritter. Anyway, here’s my recipe:

Vegetarian Cucur Udang

Ingredients:

1 block of medium firm tofu
1 egg white
1 teaspoon salt
2 stalks spring onions, chopped
1 medium size green onion, sliced finely
5 rehydrated shitake mushrooms, chopped
1 small potato grated
1 tablespoon cornstarch
pepper

Optional ingredients:
green peas, gingko nuts, prawns, other types of mushroom like enoki, portobellos, shredded nori seaweed etc.

Enough oil for deep frying

Method:

Heat your oil until it sizzles at a little bit of batter.
1. Mash the tofu into a thick pulp and add the rest of the other ingredients in.
2. Using a tablespoon, scoop a dollop and deep fry until golden brown.
3. Serve hot with a squeeze of lemon and some chili sauce

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