Wednesday, April 8, 2020

【马来炸虾饼】Cucur Udang



年少时放学后会和几位要好的同学到离学校不远的小摊子买小吃和零食吃。小摊子卖各种各样的炸物和糕点,有我喜欢的炸香蕉炸香蕉糕和这款马来炸虾饼,马来友族的炸虾饼和华人小摊的炸虾饼不太一样,因为加了酵母,所以口感是外酥里嫩的,能更好的吸取酱汁。

This shrimp fritter is one of the snack choices in my hometown, often sold at the roadside hawker stalls. The hawker selling this also sells other snacks like fried bananas, fried banana fritters and some beverages.


材料:(可做12-13片虾饼)

面糊:
100 克 小河虾(洗净后加1大勺料酒和1/4小勺食盐腌制10分钟)
1 杯 中筋面粉
2 大勺 粘米粉
1 大勺 蛋白粉 (Custard Powder)或 粟米粉
1/2 小勺 泡打粉 (Baking Powder)
1/2 小勺 姜黄粉
1/2 小勺 酵母
1/2 小勺 食盐
1/8 小勺 江鱼仔粉
大约 1 杯 水
1 只 鸡蛋
1 小勺 食油

其他: 
1 杯 韭菜 (切小段)
1 杯 绿豆芽
1 根 红辣椒  切碎
足够的食油 (炸饼用)

Ingredients:(makes 25 pieces)

For the batter:
100 g Fresh water Shrimp/Prawn (marinate with 1/8 tsp of salt and 1 tsp of Chinese Cooking wine)
1 cup of All purpose flour
2 tbsp of Rice flour
1 tbsp Custard Powder  or  substitute with corn flour
1/2 tsp of Turmeric powder
1/2 tsp Baking Powder
1/2 tsp of Yeast
1/2 tsp of Salt
1 tsp of cooking oil
1/8 tsp of anchovies bullion    Optional
1 cup of  water
1 small egg

Others:
1/2 cup of Chinese Chives (Cut into 1 inch in length)
1/2 cup of Bean Sprouts
1 Fresh chili (minced)
some cooking oil (for deep frying)




1. 把中筋面粉、粘米粉、蛋黄粉、泡打粉和酵母放入一只大盆里,加入食盐、江鱼仔粉、鸡蛋和食油。

2. 取一双筷子或大勺一边搅拌面粉一边缓缓地把水加入混合成比较浓稠的面糊。面糊搅拌时有点吃力就差不多可以了,记得面不要和得太稀,太稀做出来的饼不酥脆。这个时候如果面糊里有点疙瘩是没问题的,把面糊加盖静置10分钟后再次搅拌顺滑即可。把面糊加盖发酵45-60分钟至双倍大。

3.  把小河虾洗净沥干水后加入1/4小勺食盐和1小勺料酒拌匀腌制20分钟。这款小吃最好用小河虾做,小河虾炸酥可以连壳一起吃,味道非常好。韭菜洗净切断,豆芽洗净沥干备用。

4.  当面糊变双倍量的时候,再次搅拌顺滑加入豆芽和韭菜,如果面糊太稠搅不动的话可以适量家一点水调稀。

1. Place all purpose flour, rice flour, custard powder,baking powder and yeast in a large mixing bowl, add salt, anchovy bullion and oil.

2. Add water and egg into the flour and stir using a spatula until a thick batter is formed. Add the water bit by bit to avoid making runny batter. It is ok if there are some lumps in the batter at this stage.

3. Cover the batter with lid and let it rest a0 minutes, stir with spatula to make a smooth batter. Let the batter rise for 45-60 minutes or until it is double in size.

4.  Meanwhile, clean the freshwater shrimps, drain and marinate the shrimps with some salt and cooking wine for 20 minutes. This type of shrimps are much smaller in size comparing to the ones you see in the supermarket, its shell is softer and once fried, it is crunchy and very delectable. Try to use this type if you can find in your local Asian supermarket.

4. Clean the Chinese chives and bean sprouts, cut the chives into 1 inch in length. Drain and keep aside.

5. When the batter is double in side, stir until smooth and to release the air bubbles in the batter. Add bean sprouts and Chinese Chives and mix well. Adjust the batter with some water if it is too hard to stir.


6. 锅里中高火热上适量食油,把一只钢汤勺放到油里一起加热,这样待会儿虾饼就很容易脱模。

7. 把加热好的汤勺取出,盛入1.5大勺的面糊,稍微铺平,取3-4只小河虾铺在面糊上,把汤勺放入热油里炸。

8. 虾饼定型后就会自然脱模,或者用一根筷子戳一下边就很容易脱模了。翻面炸至两面金黄即可出锅沥干油。第一块虾饼脱模后即可马上进行制作第二片虾饼。如此类推至所有面糊炸完为止。

6. Heat the cooking oil for deep frying at medium high. Place a metal ladle in the hot oil to heat it up before using. (The batter will stick to the ladle if it is not hot enough.)

7. Scoop about 1.5 tbsp of the batter with Chives and bean sprouts into the ladle. Lightly spread it out and top the batter with 3-4 shrimps/prawns and lower the ladle int hot oil for frying.

8. Once the batter is half cooked, it will separate itself from the ladle and float on the oil, turn and fry both sides until golden brown in color, dish out and drain on paper towel. Repeat the steps for remaining batter and ingredients.


趁热沾蒜蓉辣椒酱吃。Serve hot with some garlic chili sauce.




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