When I was in Kuala Lumpur, Malaysia, I experienced some really great dishes that I had never tasted before. When dining at the Bijan restaurant, I was particularly impressed by one of their appetizers, Curcur Udang, a shrimp fritter. The chef was nice enough to tell me the ingredients and kind of how he made them so I developed my own recipe after researching others on line.
INGREDIENTS:
- 3/4 Cup of all purpose flour
- 1/4 Cup corn starch or potato starch (not potato flour)
- 1 1/2 Tsp baking powder
- 1 Tsp baking soda
- 1 Tsp salt
- 1/2 Tsp turmeric powder
- 1 Cup water
- 1 Red chili, minced
- 1 Tsp chili paste
- 1 Egg
- 3 Chives, chopped
- 1/2 Green onion, chopped
- 1/2 Cup cooked corn kernels (canned or frozen)
- 4 Oz. shrimp, beheaded, shelled and chopped in very small pieces
INSTRUCTIONS:
- Sift together flour, corn starch (or potato starch), baking soda, salt, turmeric powder and baking powder
- In a small bowl, combine egg, water, salt and chili paste and mix well.
- Add the liquid mixture to the dry mixture and combine. The texture will be sticky but shouldn’t be watery.
- Mix in the chives, green onions, shrimp, chili and corn. Mix so that all the ingredients are evenly distributed. Let stand for 5 minutes.
- Heat enough oil to deep fry in a pan, pot or deep fryer to 350 degrees F.
- Scoop a tablespoon at a time of the mixture and fry until golden brown. Drain on a paper towel or wire rack.
- I like to use Trader Joe’s Sweet Chili Sauce for dipping, but you can use your own favorite sweet and/or savory sauce.
