Jemput-jemput udang

Ingredients

• 2 litres oil, for deep-frying
• Salt and white pepper
• MSG (optional)

Prawn fritters

• 150 g prawn meat, roughly chopped
• 2 eschallots, thinly sliced
• 50 g garlic chives, cut into 4 cm lengths
• ½ cup grated carrot
• ½ cup corn kernels
• 1½ cup plain flour
• 1 cup (250 ml) water

Chilli sauce 

• 6 red chillies, roughly chopped
• 3 garlic cloves, roughly chopped
• 1 cup water
• ¼ cup (60 ml) vinegar
• 2-3 tbsp sugar
• 1 tsp fish sauce
• ½ lime, juiced
• 2 tbsp finely chopped coriander leaves
• 2 spring onions, thinly sliced

Instructions

1. Heat the vegetable oil for deep-frying in a large, heavy-based saucepan to 180-190˚C.
2. While the oil is heating, make the fritters by combining the ingredients in a large bowl with a generous pinch of salt, pepper and MSG (if using) and mix well to form a thick batter. Use a metal spoon to scoop dollops of batter into the hot oil in batches and deep-fry the fritters until crisp and golden.
3. To make the chilli sauce, combine the chillies, garlic and water in a blender and blitz. Transfer the mixture to a small saucepan with the vinegar, sugar and fish sauce and bring to a light simmer. Cook, stirring occasionally, for 10-15 minutes, until it thickens. Remove from the heat and allow to cool.
4. To serve, stir the lime juice, coriander and spring onion through the chilli sauce. Serve the jemput-jemput udang with the chilli sauce.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.