Fried Prawn Ladle Cake or Cucur Udang is a type of street snack. There are many variations, some make it with diced prawns, turnips, carrots, bean sprouts etc and mix all of these into the batter before deep-frying.
My version here is just tossing a handful of chopped scallions into the batter and placing a whole prawn over the top.
I am not a big fan of deep-frying, in fact I am fry-o-phobic. The sputtering oil, the scalding temperature and the lingering smell are intimidating. However, deep-fried food are universally appealing.
Deep-frying imparts a crispy and tasty flavour, like this golden bowl-shaped snacks. They get snapped up fast and are sinfully delicious.
Pot To Plate 