Don’t know what to do with left over cooked rice? Here is the idea I’d love to share with you, my dear friends..
This Allergy free suppose to be shrimp fritters is sooooo good and super crispy made by cooked rice. I love this version better than the normal one . Believe me or not, my husband asked for more and commented this is the best. I was surprised upon the result. I came up with allergy version cucur udang with no shrimp after I made the normal cucur udang and my aunt’s idea while ago suddenly swirled in my head.. thankfully. She said if you have lots of cooked rice sitting for long in the fridge.. don’t throw it, use it for fritters. I admit this is unhealthy but at least you eat them with no complain, am I right? If she occurred to read this post, I just want to say thank you for your cooking advise , tips and inspiration you have laid upon your niece… masyaAllah! thank you!!
I made these with the ingredients eyeballed but I am so excited to try it again and report back with the exact amount… is that ok? for now, let’s enjoy the photos only.
Cucur ‘Udang’ (Allergy Free version) (Yields about 8 fritters)
In the Blender
1 cup cooked rice ( See Notes)
1/2 teaspoon korma spice
1 teaspoon salt
1/2 tumeric powder
1/2 warm water plus 1 to 3 tablespoons cold water if the batter too thick
-Blend thoroughly all these together until completely smooth.
1 Tablespoon rice flour or 1 to 2 teaspoons if the batter is too runny
1/4 cup cornstarch
1/2 teaspoon baking powder
– Continue mixing the batter until well combined.
-Pour the batter in a mediul bowl.
1/3 cup fresh shrimps ( if you can eat shrimp)
1 stalk Chinese celery or cilantro, chopped
1 stalk scallion (green onion) , chopped
1/3 cup diced sweet pepper
Mix it in the batter, stir with spatula until well incorporated. Let sit for 20 minutes before deep frying.
Meanwhile, heat the oil in a small frying pot until the oil is hot. (See Notes)
Deep a metal spoon in heated oil , remove it and spoon 11/2 tablespoon the batter out and drop it into the oil. Repeat the same step 3 to 4 times per batch ( See Notes). Let it fried until golden brown. Make sure to flip over the fritters half way through so the fritters cooked all evenly.
Remove them from oil , place on lined parchment paper so that the excess oil is absorbed and the fritters will not get too greasy. Before serving, let it cool for 10 -15 minutes to get the starch hold together . Serve it with hot chili sauce or sweet sour sauce.
Notes Of The Day:
1 – Use any kind of rice. Long grain rice would be perfect.. I haven’t used basmati rice but I guess it works great too. Brown rice also would do , try to blend the rice as smooth as possible. I have used jasmine rice and didn’t turn out as great as the one with long grain rice because cooked jasmine rice is more starchy than long grain rice/basmati rice . It holds more water , absorbs more oil while frying and resulting quite greasy fritter.
2 – Use amount of oil enough to cover the fritters while frying.
3 – The oil have to be hot hot before dropping the batter in .Otherwise the fritters won’t fluff up and will somehow absorb the not so hot oil. It will end up way too greasy and go to waste.
4 – Makesure to fry it on low medium heat to avoid browning quickly – only on the outside and the inside left uncooked. Slow frying process resulting your food cooked thoroughly.
5 – Overcrowding the pan (with fritters or anything) while frying will turn the oil temperature down and make your fritters soggy. 3 to 4 drops per batch is good enough. It may be time consuming but insyaAllah, worth the effort.