Cucur Udang!!

Ashton love this the most...my own recipe of cucur udang the chinese style...since we cant get those roadside stall in sydney, might as well make it urself to satisfy the cravings and homesickness feelings we have*sob sob...i miss my ondek ondek*
8 tablespoons of tapioca flour
1/2 onion -diced
1 large egg
4-6 stalks of spring onion - chopped
2 teaspoons of soy sauce
1/2 teaspoons of salt
1/2 teaspoon of chicken stock
dash of pepper
10 fresh prawn - peeled (without tail for easy munch)
white cap mushroom - diced (optional)

method:
Mix flour, egg, soy sauce, salt and chicken stock together till runny, put in diced onion, spring onion, mushroom and pepper and mix it till well blend. Lastly place the prawn and stir well till all ingredient is coated.

Fry it with medium high heat until golden brown. Always control the heat lower when it is turning brown fast or higher when it is soaking up the oil. (not too high as it will make the outer layer burn before it is cook)

Ta Dah!!! my version of cucur udang... crunchy...and tasty^^
You can dip with sambal or chilli sauce or serve with rice.
Almost had a fight with my kicthen while making and frying this, and ended up messing up more :P what to do...clumsy is my nature *lol*

At least i don't have to clean up the mess*tee hee*..it is ashton's job - i cook, he cleans
best deal ever agreed (and he regretted it)