Cucur Udang

I had some beansprouts & chives left from our mee siam breakfast this morning. Not wanting to waste the chives (as u all noe, it can't be kept long), i decided to make the malay snack~Cucur Udang.
This is my favourite chilihood snack,still remembers that mum would always buy this snack from the "gold tooth granny" at the market. U gotto eat while its hot & crispy.

Ingredients;
6 medium prawns
250g plain flour
Water
Pinch of salt
Dash of msg
¼ tsp curry powder
1 handful beansprouts
1 handful chives
Oil for frying

Method;
-Wash & clean prawns, remove legs. Dry them on kitchen towel to remove excess water.
-Place flour, salt, msg, curry powder in a bowl, add enough water to form a batter.
-Add beansprouts & chives, mix well.
-Let mixture sit for ½ an hour.
-Heat oil in wok, season ladle in hot oil for about 3 mins, drip off eacess oil.
-Spoon some batter onto ladle, place a prawn in the center.
-Lowered ladle into hot oil, deep fried till crust form at bottom, use a knife to push fritters out of the ladle.
-Deep fried till golden brown, drained on kitchen towel.
-Repest steps until batter finishes.
-Serve with spicy chili sauce.
-Enjoy!

This is a clearer picture of the prawn fritters. Taste great with spicy chili sauce.