Monday, October 24, 2011

Cucur Badak







I saw this Malay Kuih Kuih recipe several times in my cookbook, but I just flipped over the page and never thought of making it.  The recipe calls for some basic ingredients: sweet potato, flour, grated coconut, dried shrimps etc.  But, preparing the filling is rather tedious.  This is one of the reasons I did not attempt this earlier.  But once you tried the delicious and aromatic filling, you will surely be tempted to prepare this again! 


Grated coconut and dried shrimps filling


Ingredients:
(Source: Hot Favorites Kuehs & Pastries)

Dough
600g sweet potato, peeled, steamed and mashed
300g -350g plain flour
1 tbsp oil
1 tsp salt
24 pieces prawn, trimmed and washed

Filling
300g grated coconut (white part only)
50g chili
50g lemongrass
25g turmeric
20g garlic
30g shallots
200g dried shrimps
1 tsp salt
1.5 tsp sugar
5 tbsp oil






Method:
1) Blend or pound chili, lemongrass, turmeric, garlic, shallots and dried shrimps separately.

2) Toast grated coconut in dry wok till fragrant and slightly golden.  Heat up 5 tbsp oil, fry shallots, garlic, chili, lemongrass, turmeric till fragrant.  Add in dried shrimps, toasted grated coconut,salt, sugar and 150ml water.  Fry ingredients till dry.  Set aside to cool.

3) Mix mashed sweet potato with plain flour, salt and oil.  Knead into a dough and divide into 24 portions.

4) Flatten a portion of the dough into a round disc and wrap a tablespoon of filling.  Fold and pinch the dough to seal.  Flatten it a little and place a prawn on  top.

5) Deep-fry over medium heat till golden brown.

[Note: I made half recipe and yield about 12 pieces]


I am submitting this entry to Aspiring Bakers #12: Traditional Kueh (October 2011), hosted by Small Small Baker.





5 comments:

  1. Very interesting dish.Original:))

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  2. huge prawns for such fritters. very generous of u

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  3. Dzoli: This is new to me too!

    Wendy: Huge? This is the smallest prawn that I managed to buy from my wet market. They are actually quite small, after removing the head, shell and tail.

    ReplyDelete
  4. I thought this is an Indian snack. I love the big prawn on the fritter. ;p

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  5. This looks delicious! Definitely tedious to make but the end result is well worth it. :)

    ReplyDelete

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